Bruleed White Chocolate Eggnog

A very rich and velvety eggnog.  Perfect for Christmas.

4 fresh pasteurized eggs
1/2 cup sugar, divided
1 cup whipping
1 1/2 cups milk
1/4 cup Calvados
1/4 cup Baileys Vanilla Cinnamon
Freshly grated nutmeg for garnishing

• Carefully separate yolks and whites into separate bowls.
• Place egg yolks in a large bowl.  Add 1/4 cup sugar.  Whisk until pale.
• Pour cream and milk into a large saucepan.  Set over medium heat until warm and steaming.  Slowly whisk about half of cream mixture into egg mixture, then whisk that mixture into cream mixture in saucepan.  Set over medium heat.  
• Cook, stirring frequently for 1 to 3 minutes until mixture coats back of a spoon or first bubble pops.  Strain into a large bowl or container, then cool completely.  Slowly whisk in Calvados then Baileys.  Refrigerate for about 1 hour until chilled.
• When yolk-Calvados mixture is chilled, beat egg whites with remaining sugar until soft peaks form when beaters are lifted.  Whisk egg white mixture into cooled egg yolk and Calvados mixture.  Refrigerate until chilled.  If making ahead, eggnog will keep well, covered and refrigerated for up to 2 days.
• Just before serving, stir eggnog.  Pour into heat proof glasses.  Using a torch, lightly brûlée tops of each drink until fragrant.  Sprinkle with freshly grated nutmeg.