Ingredients

• 6  beaten egg yolks
• 2  cups milk
• 1/3  cup sugar
• 1  to 3 tablespoons light rum
• 1  to 3 tablespoons bourbon
• 1  teaspoon vanilla
• 1  cup whipping cream
• 2  tablespoons sugar
•   Ground nutmeg

Directions

1. In a large heavy saucepan mix the egg yolks, milk, and the 1/3 cup sugar. Cook and stir over medium heat until mixture just coats a metal spoon. Remove from heat. Place the pan in a sink or bowl of ice water and stir for 2 minutes. Stir in rum, bourbon, and vanilla. Cover and chill for at least 4 or up to 24 hours.

2. Just before serving, in a mixing bowl beat the cream and the 2 tablespoons sugar until soft peaks form. Transfer chilled egg mixture to a punch bowl. Fold in the whipped cream mixture. Serve at once. Sprinkle each serving with nutmeg. Makes about 10 (4-ounce) servings.

Make-Ahead Tip: Up to 1 day ahead, prepare the cooked custard mixture. Cover and chill. Just before serving, complete as directed.