Separate the yolks of the eggs from the whites and place the yolks in a large punch bowl. Add the sugar and beat until the mixture is lemon-coloured and thick. Then slowly add the milk, brandy and rum. Beat well and chill for several hours. Beat the egg whites in a separate bowl until they are stiff. Beat the whipping cream in a large bowl, then fold the egg whites into the whipping cream. Add this to the egg yolk mixture in the punch bowl.