As one in four chickens are infected with salmonella, I no longer trust raw eggs.
http://www.freerepublic.com/focus/f-news/591391/posts
This recipe is made using a cooked custard base (similar to that used for French vanilla ice cream) so there's no danger of Salmonella.
http://www.epicurious.com/drinking/drink_views/views/201146
Read the reviews for comments about cutting back on the amount of booze.
(I don't make mine from scratch. I use a really good store-bought brand that is very thick and rich.)
6 eggs
1 cup + 1 tablespoon sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
3/4 cup brandy
1/3 cup dark rum (Captain Morgan for best flavor, but Myers is OK)
2 cups whipping cream
2 cups milk
All liquids should be very cold. Refrigerate in advance.
Beat the eggs for 2 or 3 minutes with an electric mixer at medium speed until very frothy. Gradually beat in the sugar, vanilla and nutmeg. Turn the mixer off and stir in the cold brandy, rum, whipping cream and milk Chill before serving. Sprinkle individual servings with more nutmeg.