-
Separate 4
eggs and beat the yolks and 1/3 cup (90g) caster sugar in a heatproof
bowl until light and fluffy.
-
Add 1.25 cups
(315ml) hot milk and stir to combine.
-
Bring a large
saucepan of water to the boil and reduce the heat to a simmer.
-
Place the
bowl over the water and stir gently with a wooden spoon for 5-10
minutes, or until the egg mixture thickens and coats the back of the
spoon.
-
Remove from
the heat and allow to cool, then stir in 1/2 cup (125ml) bourbon.
-
Beat 1/2 cup
(125ml) cream and the 4 egg whites separately until soft and peaks form.
-
Fold half the
cream, then half the egg whites into the mixture, then repeat.
-
Pour into
small glasses and dust with grated nutmeg.
