4 cups skim milk
12 oz. evaporated skim milk
4 eggs
1/2 cup sugar
1 tsp. vanilla extract
Ground nutmeg
Chill 6 oz. of the evaporated milk in the freezer for 30 minutes so it will whip better. In a saucepan over medium heat, whisk together skim milk, remaining 6 oz. of evaporated milk, eggs, and sugar. Rinse your whisk in hot water to ensure that no bacteria from the egg remain. Once you’ve done that, use a wooden spoon to stir the mixture on the stove constantly for 10 minutes until slightly thickened. (Do NOT boil.) Remove pan from heat; transfer mixture to a large bowl.and let it cool for several minutes. Place chilled evaporated milk and vanilla in a small bowl and whisk together until slightly thickened. Add it to the egg mixture and whisk for a few minutes more, until frothy. Refrigerate for 4 to 24 hours. If the eggs begin to coagulate, you can strain the mixture to remove the solids. Top with ground nutmeg before serving. You may substitute 1/2 cup of rum or brandy for vanilla. Makes 12 servings.
Preparation Time: 20 minutes (mixing), 4 hours and 30 minutes to 24 hours (prechilling)
| Nutritional Information (per serving) | ||||||
| Calories | Protein | Fiber | Carbs | Fat Total | Saturated Fat | |
| 73 | 6 grams | >1 gram | 7 grams | 2 grams | 1 gram | |
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