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Eggs - 4 (separated')
Fine Sugar - 1/2 cup
Rum - 1/4 cup
Cognac - 2 tbsp
Cold milk - 2 cups
Cold light cream - 1 cup
Egg whites - 2
Nutmeg -  a pinch


  • Beat egg yolks with electric beater. Add half of sugar and continue beating until thick.
  • Pour in rum and cognac; beat one minute.
  • Add milk and cream; continue beating 30 seconds.
  • Place all egg whites in bowl. Beat with electric beater until they peak.
  • Add remaining sugar and continue beating for one minute.
  • Using spatula, fold in egg whites until well incorporated.
  • Serve in glasses with dash of nutmeg.

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