For those worried about consuming raw eggs, a cooked variation follows. For safety, I just add extra bourbon to the raw version, hoping the alcohol kills any pesky bacteria.
In mixing bowl, place yolks and ¾ cup of sugar. Whip until light yellow in color and sugar dissolves. Slowly blend in milk, cream, bourbon and 1 tsp nutmeg. Refrigerate.
Whip egg whites and ¼ cup sugar until stiff peaks. Fold into milk base. Chill. Pour in glasses and garnish with nutmeg.
Notes
For cooked version:Beat eggs and sugar as above. In saucepan, scald milk, cream and nutmeg. Temper cream into egg mixture. Return to heat. Simmer to 160◦. Chill. Combine with white mixture as above. Add bourbon.