Beat egg yolks, 1/4 cup sugar, nutmeg, salt and vanilla together with
rotary beater or electric mixer until very thick and light yellow. Slowly
beat in brandy and milk. Cover and chill overnight. Shortly before serving,
beat egg whites to soft peaks. Gradually beat in remaining 1/4 cup sugar
with same beater, beat cream to soft peaks. Fold meringue into beaten
cream. Then slowly pour on chilled brandy mixture folding ingently.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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