Separate eggs into 2 stainless steel or glass bowls.

Beat yolks with 1-1/2 cups sugar (reserve other 1/4 cup) until thick and creamy.

Clean beaters, beat egg whites until thick, beat in reserved sugar and beat until whites hold their peaks.

In a large punch bowl combine yolks and whites by mixing gently on low speed.

Add cream, combining gently.

Stir in the booze and sprinkle nutmeg on top.

Let sit in fridge for 2 hours.

A foamy crust will form.

Serve in glases making sure some liquid and foam are in each glass.