Submitted by Margaret Guffey
Wisk eggs and egg whites until blended. Set aside. In heavy sauce pan heat 4 cups milk with sugar, corn starch and 1/4 teas salt. Cook on med stirring until thickened and boil one minute. Remove from heat. Wisk 1/2 cup simmering milk into eggs. Pour back into saucepan. Pour into large bowl and add vanilla, nutmeg, rum and remaining 1 1/2 cups milk. Cover and chill until well chilled. Sprinkle with nutmeg to serve.
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|Serving Size: 1 Serving (317g)|
|Recipe Makes: 6|
|Calories from Fat: 46 (20%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 211.5mg||65 %|
|Sodium 126.2mg||4 %|
|Potassium 141.3mg||4 %|
|Total Carbohydrate 22.8g||7 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 22.5g|
|Protein 10g||14 %|
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Calories per serving: 228
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