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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 cup(s) 1% milk |
1 dash(es) cinnamon |
2 whole(s) egg yolks |
1/4 cup(s) light rum |
1 dash(es) nutmeg |
3/4 cup(s) pasteurized egg whites |
1 tablespoon(s) sugar |
1/3 cup(s) sugar |
1 teaspoon(s) vanilla extract |
Directions:
1. Beat egg yolks until lightened in color. Add 1/3 cup sugar and continue beating until dissolved. Set aside. Combine milk, vanilla, cinnamon and nutmeg in a medium saucepan over high heat. Bring to a boil, stirring occasionally. Remove from heat and gradually whisk milk into beaten egg yolk. Return to saucepan and cook to 160 degrees F. Remove from heat, stir in rum. Pour into a bowl and refrigerate or set over a large bowl of ice to cool. Beat pasteurized egg whites in a separate bowl until soft peaks form. With mixer running, gradually add 1 tablespoon of sugar. Beat until stiff peaks form. Whisk egg whites into cooled milk mixture. Sprinkle with more cinnamon and nutmeg. Serve cold.
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