Light Eggnog

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 2 quarts skim milk (8 cups)
• 3/4 cup granulated sugar
• 1/8 teaspoon grated nutmeg
• 4 whole eggs
• 2 large egg whites, from large eggs
• 1/2 cup light rum (optional)
• 2 teaspoons vanilla extract
• 1 cup evaporated low-fat milk
• 2 tablespoons sugar

Recipe

• 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 remove from heat.
• 3 in a medium bowl, whisk together eggs with egg whites until well blended. slowly whisk in 2 cups scalded milk mixture and return mixture to saucepan.
• 4 stir over medium-low heat for about 8 minutes or until mixture is just under the boiling point and is lightly thickened.
• 5 remove from heat and stir in rum and vanilla.
• 6 refrigerate eggnog for at least 2 hours.
• 7 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.
• 8 remove from freezer and beat with an electric mixer until foamy.
• 9 add 2 tablespoons of sugar and beat for 5 minutes or until stiff peaks form when beaters are lifted.
• 10 gently fold the mixture into the eggnog, pour into serving glasses and sprinkle lightly with nutmeg.