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  • 6 large eggs, separated
  • ¾ cup of caster sugar
  • 2 cups of whole milk
  • 3 cups of double cream
  • ½ cup of bourbon, ¼ cup of dark rum, ¼ cup of cognac
  • Freshly grated nutmeg for sprinkling


Beat the egg yolks together in a large bowl until they become thickened and pale in colour. Then slowly beat in the sugar, followed by whisking in the milk and 2 cups of the cream. Gently mix in the bourbon, rum and cognac. Cover and place in the fridge for up to a day. When ready to serve, beat the egg whites to stiff peaks and fold in. Then whisk the remaining cream until if forms stiff peaks and fold into the mixture. Sprinkle nutmeg on the top and serve.

Original recipe by The Cognac Expert