6 large eggs separated ▢1 cup sugar divided ▢6 cups milk ▢2 tablespoons vanilla extract ▢½ teaspoon ground nutmeg ▢dash of salt ▢1 cup heavy cream chilled
Refrigerate a glass or metal mixing bowl of medium size for subsequent use.
Using a hand mixer, whip egg whites in an additional medium basin until stiff. Sugar, 1/2 cup, is folded in a few tablespoons at a time.
Egg yolks are beaten until they turn a lemon-yellow color in a large mixing basin. Add the remaining half-cup of sugar in increments of a few tablespoons. After that, combine milk, salt, vanilla, and nutmeg.
The chilled dish should be removed from the refrigerator. Whip in the heavy cream until it forms delicate peaks.
Whisk together the egg white and whipped cream mixtures with the egg yolk mixture using a wooden utensil. Chill for 30 minutes, or until chilled.