Cream Whiskey Pudding

In a saucepan, heat 1 cup of heavy cream with the whiskey

Beat in a bowl the whole egg, yolk, and sugar until the sugar is dissolved

Slowly add the warm cream mixture to the egg mixture, beating constantly

Strain into a bowl and let cool

Whip another cup of heavy cream until it forms stiff peaks and fold gently into the cooled cream mixture

Pour the mixture into a 1-liter container, cover, and refrigerate for 1 hour

Remove, whip again, and refrigerate until serving time

Serve in 4 portions.