|Eggs||4 Large, separated|
|Sugar||1 Cup (16 tbs)|
|Low fat milk||2 Quart|
|Ground nutmeg||1⁄4 Teaspoon|
|Cinnamon stick||3 Inch (1 In Number)|
|Egg whites||3 Large|
|Rum/Brandy||1 Cup (16 tbs)|
In the top of a 1 1/4 to 2-quart double boiler, combine egg yolks with 1/2 cup of the sugar.
Beat to blend, then add 1 quart milk; stir until well mixed.
Add vanilla, ground nutmeg, and cinnamon stick.
Place over simmering water; stir until mixture evenly coats a spoon, about 20 minutes.
Remove from heat and discard cinnamon stick.
Transfer mixture to a large bowl and stir in remaining milk.
Cover and chill thoroughly, at least 4 hours or up to 2 days.
In a large bowl, beat egg whites (7 whites total) on high speed with an electric mixer until frothy.
Gradually add the remaining 1/2 cup sugar, beating until whites hold stiff, moist peaks.
Set aside about 1/2 cup of the meringue.
Add rum to taste to chilled custard; stir to mix in any spices that may have settled.
Gently whisk the custard into the remaining meringue, about 1 cup at a time, just until smoothly blended.
Transfer to a serving bowl and serve.