2) In a medium bowl whisk the egg yolks with 75g of the sugar until light and fluffy. Add the salt, pour on the hot milk and whisk well.
3) Place the bowl over a pan of simmering water and cook, stirring, until the mixture thickens, about 5 minutes. Take care not to over cook as the mixture may curdle. Stir in the bourbon or rum.
4) In a large clean bowl and using an electric mixer, whisk the egg whites until stiff, gradually adding the remaining 55g sugar. Fold the egg white mixture into hot milk mixture and stir well. Serve at once in heat proof glasses or mugs with a dash of nutmeg on top.