Martha Stewart'S Eggnog - cooking recipe

Ingredients

12 eggs, separated
1 1/2 cups superfine sugar
1 quart whole milk
1 1/2 quarts heavy cream
3 cups Bourbon
1/2 cup dark rum
2 cups cognac
freshly grated nutmeg

Preparation

In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to yolks. With a wire whisk, beat in milk and 1 quart cream. Add bourbon, rum, and cognac, stirring constantly.
Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining 1/2 quart heavy cream until stiff, and fold into mixture, Sprinkle with nutmeg.
Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.