• 2 large eggs, separated
  • 25g caster sugar, plus extra to taste
  • 100ml rum or bourbon
  • 200ml whole milk
  • 150ml whipping cream
  • Freshly grated nutmeg, to serve


  • STEP 1
    Whisk the egg yolks and caster sugar for a few minutes with an electric whisk until pale, light and fluffy. Gradually whisk in the rum or bourbon a little at a time, then whisk in the milk. The mixture will separate over time, so it may need to be whisked again
  • STEP 2
    In a separate bowl, whisk the egg whites until they form soft peaks. Fold the boozy egg mixture into the whites very gradually. Finally, whip the cream until it just holds its shape and fold that into the mixture as well.
  • STEP 3
    Sweeten to taste with extra sugar if you wish. Ladle into punch glasses and serve with a dusting of nutmeg.

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