Light Eggnog

Directions

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.