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9 egg yolks
6 tbsp. sugar
3/4 of a 1/5 brandy
2 Tbsp. rum
1 qt. milk
1 qt. heavy cream, lightly beaten
9 egg whites

In large bowl beat yolks until fluffy. Add sugar gradually, beating at low speed for 5 minutes, adding rum, brandy and milk. Blend in cream. Beat egg white until stiff and fold into first mixture. Cover and chill for several hours. Serve with a dash of nutmeg on top. Submitted by: Dot Bailey, Souris, P.E.I.