12 eggs, separated
1 cup sugar
½ teaspoon salt
1 quart half-and-half
1 pint heavy cream, whipped
nutmeg
3 cups Southern Comfort (optional)

Separate eggs, placing yolks into a large bowl, and the whites in a large, deep bowl. Beat egg yolks until blended. Add sugar and beat until eggs become lemon-colored. If using liquor, add to egg yolk mixture, blend thoroughly and set aside.

Add salt to egg whites and beat until almost stiff. Set aside.

Stir half-and-half into egg yolk mixture, blending well. Set aside.

Pour cream into a deep bowl, and beat on high speed until cream is completely whipped.

Fold egg white mixture and whipped cream into egg yolk mixture. Cover and chill at least 1 hour before serving. Top with ground nutmeg.