1 lb confectioners’ sugar
1/2 tsp salt
1/4 cup vanilla extract
8 c evaporated milk
3 c water
4 c dark rum, brandy, bourbon or rye
Beat eggs until light in color. Beat in gradually the sugar, salt and
vanilla extract. Dilute milk with water, and stir into egg mixture. Stir in alcohol. Cover tightly and let it ripen in the refrigerator for 24 hours. Stir again and serve sprinkled with freshly grated nutmeg.