Ingredients:
Instructions:
In a large saucepan over low heat, combine 6 cups half and half and all of the egg yolks. Cook 5 to 6 minutes, stirring until the mixture is thick enough to coat the back of a spoon. Remove from the heat. In a large bowl, combine the granulated sugar, vanilla and brandy, then stir until the sugar dissolves. Slowly pour in the warm cream mixture, whisking until well blended. In a separate large bowl, whip the egg whites with an electric mixer on high until soft peaks form. Reduce the speed to medium, gradually beat in the confectioners' sugar. Continue to beat until stiff peaks form. Fold the egg whites into the brandy mixture, then stir in the remaining cream. Cover and refrigerate for at least 1 hour. Serve cold, sprinkled with nutmeg.