Preparation

• Beat the egg yolks and brown sugar in a medium bowl with a hand-held electric mixer until pale brown, about 1 minute. Whisk in the coconut milk, rum, bourbon, vanilla, nutmeg, and cloves until combined. Refrigerate, covered, for at least 4 hours or overnight. Refrigerate the egg whites separately in a medium bowl.
• Before serving, whip the egg whites and salt to stiff peaks with a hand-held electric mixer, about 8 minutes. Fold the whipped whites into the chilled yolk mixture. Serve immediately with freshly grated nutmeg on top, or chill for up to 1 hour. If making ahead, whisk until smooth before serving.