Nutmeg Beat egg yolks with quarter cup sugar until very thick. Gradually stir in milk, beer, and brandy. Beat egg whites until foamy. Gradually beat in quarter cup sugar, continuing beating until stiff peaks form. Fold whites into yolk-beer mixture. Chill. Just before serving, fold in whipped cream. Serve in small punch cups, sprinkled with nutmeg. Makes 6 cups, or dozen half-cup servings.