Beat egg yolks. Combine yolks and sugar in the top of a double boiler; gradually add milk. Cook, stirring constantly, until mixture coats a spoon. Remove from heat; chill well. Beat egg whites until stiff; fold egg whites and whipped cream into custard. Stir in the brandy and rum. Chill several hours. Add vanilla, if desired, and sprinkle with nutmeg. -- Our Best Recipes vol. 3 Southern Living magazine Submitted By SAM WARING
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|Serving Size: 1 Serving (87g)|
|Recipe Makes: 24|
|Calories from Fat: 37 (16%)|
|Amt Per Serving||% DV|
|Total Fat 4.1g||5 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 95.8mg||29 %|
|Sodium 35.7mg||1 %|
|Potassium 52.4mg||1 %|
|Total Carbohydrate 45.2g||13 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 45.2g|
|Protein 3.1g||4 %|
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Calories per serving: 235
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