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4 cups skim milk
12 ounces evaporated skim milk -- divided
4 each eggs
1/2 cup sugar
1 teaspoon vanilla extract
ground nutmeg -- for topping
Preparation:
| 1. | Divide the can of evaporated milk in half, chill 6 ounces in the freezer for 1/2 hour so it will
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| 2. | whip better.
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| 3. | In a sauce pan over medium heat, whisk together skim milk, remaining evaporated milk, eggs and sugar. Once the mixture is combined, use a wooden spoon to stir constantly for
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| 4. | 10 minutes until slightly thickened. Do NOT boil.
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| 5. | Remove from heat, transfer to a large bowl and let the mixture cool off for several minutes.
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| 6. | In a small bowl, whisk together the reserved chilled evaporated milk and vanilla until slightly
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| 7. | thickened. Transfer this to the egg mixture and whisk for a few minutes more, until frothy.
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| 8. | Refrigerate for 4 to 24 hours.
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| 9. | Top with ground nutmeg before serving.
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| 10. | If the eggs begin to coagulate, you may strain the mixture to remove the solids
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| 11. | Before step 4, rinse your whisk in hot water to insure that no bacteria from the egg remains
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| 12. | May substitute 1/2 cup of rum or brandy for vanilla
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Serves: 12
Per serving:
106 Calories (kcal); 2g Total Fat; (14% calories from fat); 7g Protein; 16g Carbohydrate; 65mg Cholesterol; 93mg Sodium
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