Light Eggnog

1. 1

   In a medium heavy saucepan, mix skim milk, 3/4 cup sugar and nutmeg and stir over medium heat until bubbles appear around the edges.

2. 2

   Remove from heat.

3. 3

   In a medium bowl, whisk together eggs with egg whites until well blended.

4. 4

   Slowly whisk in 2 cups scalded milk mixture and return mixture to saucepan.

5. 5

   Stir over medium-low heat for about 8 minutes or until mixture is just under the boiling point and is lightly thickened.

6. 6

   Remove from heat and stir in rum and vanilla.

7. 7

   Refrigerate eggnog for at least 2 hours.

8. 8

   One hour before serving: Pour the evaporated milk into a small bowl and place in the freezer for 45 minutes or until it just begins to freeze around the edges.

9. 9

   Remove from freezer and beat with an electric mixer until foamy.

10. 10

    Add 2 tablespoons of sugar and beat for 5 Minutes or until stiff peaks form when beaters are lifted.

11. 11

    Gently fold the mixture into the eggnog, pour into serving glasses and sprinkle lightly with nutmeg.

* Per serving · 4 servings · Values may vary.

No additional tips available.