-
Beat the egg
yolks & sugar in a heatproof bowl until
light & fluffy.
-
Meanwhile heat
the milk in a pan.
-
Add the milk
to the egg/sugar mixture & stir to combine.
-
Bring a
saucepan of water to the boil & then reduce
the heat to a simmer. Place the bowl over
the simmering water & stir with a wooden
spoon for around 5 to 10 minutes until the
mixture thickens & lightly coats the back of
the spoon.
-
Remove from
heat and allow to cool.
-
Stir in the
bourbon.
-
Beat the cream
and the egg whites separately until soft
peaks form.
-
Fold the
cream, then the egg whites into the egg yolk
mixture in two batches.
-
Pour into
glasses & sprinkle with ground nutmeg.
