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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 cups milk |
4 large eggs, divided |
1 1/4 cups confectioners' sugar |
1 1/2 teaspoons vanilla extract |
16 tablespoons rum |
nutmeg |
Directions:
1. In a large saucepan, heat 4 cups milk until very hot.
2. In a medium bowl, beat yolks from 4 large eggs with an electric mixer on medium-high speed until pale and thick, about 4 minutes. Add 1 1/4 cups confectioners' sugar and beat until stiff, about 1 minute. Beat in 1 1/2 tsp. vanilla extract.
3. In a clean medium bowl with clean, dry beaters, beat 4 large egg whites at medium-high speed until whites form stiff peaks when beaters are lifted. With a rubber spatula, fold egg whites gently into yolk mixture. Place 3 Tbsp. egg mixture in each of 8 cups. Add 2 Tbsp. rum and 1/2 cup hot milk to each. Stir until just blended. Top each with a pinch of nutmeg and serve hot. Serves 8.
4. Note: To reduce the risk of food-borne illness, people with health problems, the very young, the elderly and pregnant women may wish to avoid raw eggs.
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