Beat egg yolks, 1/4 cup sugar, nutmeg, salt and vanilla together with
rotary beater or electric mixer until very thick and light yellow.
Slowly beat in brandy and milk. Cover and chill overnight. Shortly
before serving, beat egg whites to soft peaks. Gradually beat in
remaining 1/4 cup sugar with same beater, beat cream to soft peaks.
Fold meringue into beaten cream.Then slowly pour on chilled brandy
mixture folding ingently.
