cup granulated sugar
quart heavy cream
large eggs, separated
tablespoon grated nutmeg
pints dark rum, or less to taste
Freshly grated nutmeg, for garnish
Beat sugar and cream together in a large bowl until thick but not stiff. With clean beaters, in a separate bowl beat egg whites to stand in soft peaks: do not over beat. Fold into cream and sugar. Add well beaten egg yolks and 1 tablespoon nutmeg. Stir to blend all ingredients. Stir in rum and refrigerate several days until ready to serve. Serve in punch cups with a grating of nutmeg on top.