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Macaroon Custard

Crush some macaroons with half their quantity of ratafias, beat the yolks of six eggs together with a pint and a half of cream, sweeten to taste with powdered sugar and flavor with any essence desired; pour the custard in a saucepan, and stir it over a fire with a wooden spoon until on the point of boiling. Mix the biscuits with the custard, and pile them on a glass dish; whisk two whites of eggs to a stiff froth, spread them over the top of the custard, grate over a small quantity of the nutmeg, and serve them.