• Serves 6 people

  • 3 eggs, separated
  • 100 gm caster sugar
  • 275 ml milk
  • 375 ml (1½ cups) thickened cream
  • 60 ml Bourbon
  • 40 ml each dark rum and brandy
  • Pinch of mixed spice
  • To serve: finely grated nutmeg
01   Whisk yolks and sugar in a bowl until pale and thick (4-6 minutes). Add milk and 250ml cream and whisk to combine. Add Bourbon, rum, brandy and mixed spice and whisk to combine. Refrigerate for flavours to develop (5 hours-overnight).
02   Whisk eggwhites in an electric mixer until stiff peaks form (2-3 minutes), then fold in milk mixture. Whisk remaining cream in an electric mixer until soft peaks form, fold into eggwhite mixture and serve sprinkled with nutmeg.
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