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1
In a large saucepan, combine the milk, 1/2 cup of the sugar, and vanilla bean and seeds and bring to a gentle boil.
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2
Remove from the heat.
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3
In a medium bowl, beat the yolks until pale yellow and thick, 2 to 3 minutes.
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4
Slowly pour in 1 cup of the hot milk, whisking constantly.
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5
Pour the egg yolk mixture into the saucepan with the hot milk, whisking.
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6
Cook over medium heat, stirring constantly with a heavy wooden spoon, until the mixture thickens enough to coat the back of a spoon, about 5 minutes.
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7
Strain through a fine mesh strainer into a clean container.
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8
Cover with plastic wrap, pressing down against the surface to keep a skin from forming.
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9
Refrigerate until well chilled, at least 4 hours or overnight.
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10
In a large bowl, beat the egg whites with an electric mixer until soft peaks start to form.
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11
Slowly add 1/4 cup of the sugar and beat until stiff peaks form.
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12
In a large bowl with clean beaters, beat the cream until thick and frothy.
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13
Add the remaining 1/4 cup sugar and beat to soft peaks.
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14
In a large punch bowl, combine the chilled egg yolk mixture and the bourbon and brandy.
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15
Fold in the sweetened whipped cream, then the egg whites.
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16
Refrigerate until chilled, 30 minutes to 1 hour.
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17
To serve, sprinkle nutmeg over the top and garnish with chocolate shavings.
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18
Serve chilled.
