6 eggs, separated
1/2 to 3/4 c. sugar
2 c. heavy cream
2 c milk
2 tsp vanilla
Grated nutmeg
In a large bowl, beat the egg whites until stiff but not dry, gradually adding the sugar. Beat the yolks in another large bowl until they are lemon yellow. Fold in the egg whites. In a third bowl, beat cream until stiff, then add it to the eggs along with the milk and flavoring, stirring. Chill. Sprinkle with grated nutmeg before serving. (The eggnog may need a gentle stirring before serving.)