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6 fresh eggs (See Food Safety)

1 cup sugar, divided use

2 cups heavy cream

2 cups milk

1 tablespoon vanilla extract

1/4 teaspoon freshly grated nutmeg

Freshly grated nutmeg for sprinkling

1. In large bowl, beat whites until fluffy; add 1/2 cup sugar.
2. In an another larger bowl beat yolks until creamy; add 1/2 cup sugar. Fold egg whites into beaten yolks. Carefully stir in the cream, milk and nutmeg. Pour into a large punch bowl.
3. To serve, ladle into cups and sprinkle top with nutmeg, as desired.

Makes 6 to 8 servings.