2 cup heavy cream
2 cups milk
4 egg yolks
1/2 cup sugar
3 or 4 egg whites
1 tablespoon vanilla extract
nutmeg and cinnamon to taste (lots of it)

Beat yolks and 1/4 cup sugar until mixed. Add heavy cream and milk, stir completely. Add half of all the spices you plan on putting in. Blend well, to mix up sugar and spices, avoiding clumps. Add rest of spices (expect some clumping, which makes it look nice). Simmer on medium heat until slightly "eggy" smell is evident. Allow to cool until it is at room temperature. Beat whites until it forms soft peaks. Fold into milk mixture, add vanilla. Refrigerate for eight hours.