Directions:
- Beat the splenda into the egg yolks until well blended. In a large saucepan, bring the milk to a simmer over medium heat. Watch closely so that it does not burn. Slowly beat the hot milk into the pan and cook over low heat. With a candy thermometer, check the temperature of the egg yolks while you continue to stir constantly until the temperature reaches 150 degrees. Immediately remove from heat. Pour the mixture through a strainer into a large bowl and cool.
- Meanwhile, beat the half and half in a small bowl until it is slightly thickened. Fold into the cooled egg mixture. Stir in the brandy, rum, vanilla and nutmeg until well blended. Cover and place in refrigerator for at least 4 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 144.48 Kcal (605 kJ) | ||
| Calories from fat | 46.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.14g | 8% | |
|---|---|---|---|
| Cholesterol | 129.58mg | 43% | |
| Sodium | 87.31mg | 4% | |
| Potassium | 163.18mg | 3% | |
| Total Carbs | 5.36g | 2% | |
| Sugars | 3.24g | 13% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 6.61g | 13% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.7mg | 4% | |
| Calcium | 121.9mg | 12% | |
| Amount Per 100 g | |||
| Calories | 108.67 Kcal (455 kJ) | ||
| Calories from fat | 34.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.87g | 8% | |
|---|---|---|---|
| Cholesterol | 97.46mg | 43% | |
| Sodium | 65.66mg | 4% | |
| Potassium | 122.73mg | 3% | |
| Total Carbs | 4.03g | 2% | |
| Sugars | 2.44g | 13% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 4.97g | 13% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.5mg | 4% | |
| Calcium | 91.7mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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