Scald all but half cup milk in top of a large double boiler. Separate eggs. In a large bowl, beat yokes well while adding 1 cup sugar and flour sifted together and half cup cold milk. Add hot milk slowly to mixture, stirring well. Put back into double boiler and cook until thickened, stirring constantly. Remove from heat, add wiskey, brandy and vanilla. Place nutmeg on bottom of a large baking bowl. Beat egg whites while slowly adding 10 tablespoons sugar until foam peaks. Place on top of custard mix. Bake at 180ºC about 10 minutes or top turns golden brown. Chill before serving.