To pasteurize the eggs before separating: Start with room temperature eggs. Place them in a pan in a single layer and cover with cool water. Heat the water slowly over medium heat. Use a candy thermometer to check the temperature of the water. Until it reaches 138°F/60°C. If the temperature goes over by a few degrees, don’t worry, but you don’t want it to high or this could affect the texture of the egg. Maintain this temperature for 3 minutes. Remove the eggs and add to cold or ice water until the shell is cool to handle.

Separate the eggs and the yolks into separate bowls. Set aside.

To a saucepan add the milk, cream,  cinnamon sticks, vanilla and nutmeg, whisk to combine. Bring to a simmer until the temperature reaches 160°F/72°C using a candy thermometer. 

To a bowl add the egg yolks and sugar. Beat until smooth and ribbons form. Add the egg yolk mix to the pan and bring the temperature back up to 160°F/72°C. This is a safe temperature for the eggs to kill any bacteria.

Remove the cinnamon sticks from the milk/cream mixture, stir in the bourbon if using. Refrigerate until cool.

Beat the egg whites in a separate bowl until you get stiff peaks. Fold the egg whites into the cooled milk/cream. Serve topped with grated nutmeg and a splash of bourbon (optional).