Scald milk. Whisk together sugar, flour, and salt in heavy 6 litre saucepan.
Add eggs and egg whites and whisk until smooth. Gradually whisk in milk.
Cook over low heat, stirring with wooden spoon, 15 minutes or until custardis thickened and just coats the back of the spoon. Remove from heat andrefrigerate. The custard will thicken as it cools. When cold, stir invanilla, nutmeg, and whiskey.