Stir together the light cream, milk, vanilla bean and scraped contents, and nutmeg in a 3 quart stockpot. Bring just to a boil over low heat.
While the dairy mixture is coming to a boil, whisk together the egg yolks and sugar in a heat-proof bowl until lightened in colour and slightly thickened. When the dairy mixture reaches a boil,use a ladle to drizzle in about 1 cup of it while vigorously whisking the egg yolk mixture. As soon as it is thoroughly incorporated, pour it in a thin stream into the remaining hot dairy mixture over low heat. Bring to 160°F. Pour through a fine mesh strainer and let cool slightly before covering and cooling completely.
Use a stand mixer or hand mixer to whip the egg whites to firm peaks. Once it reaches firm peaks, whisk into the chilled custard base until evenly incorporated. Serve as is, or garnish with freshly grated nutmeg and/or a shot of brandy or rum.