In a large bowl, beat the egg yolks and sugar until the mixture is firm and has lightened in colour.
Slowly add the bourbon and brandy as you continue to mix.
Allow mixture to cool in the fridge for up to 6 hours.
30 minutes before your guests are due, stir the milk into the chilled mixture.
Add 1 ½ teaspoons of the ground nutmeg.
In a separate bowl, beat cream on high speed until the cream forms stiff peaks.
In another bowl beat the egg whites until stiff peaks form.
Gently fold the egg mixture into the egg yolk mixture.
Gently fold the cream into the egg mixture.
Ladle into glasses and garnish with a sprinkle of the remainder of the ground nutmeg.