This eggnog has only one fourth of the saturated fat and half the cholesterol of a typical eggnog.
3 large eggs
3 large egg whites
5-1/3 cups low-fat milk
1/2 cup sugar
2 Tbsp cornstarch
2 Tbsp vanilla
1/2 tsp (plus additional for sprinkling) ground nutmeg
1/3 cup dark Jamaican rum (optional)
1. In bowl, with whisk, beat eggs and egg whites until blended; set aside. In heavy 4-quart saucepan, with heat-safe spatula, mix 4 cups milk with sugar, cornstarch, and 1/4 teaspoon salt. Cook on medium-high until mixture boils and thickens slightly, stirring constantly. Boil 1 minute. Remove saucepan from heat.Gradually whisk 1/2 cup simmering milk mixture into eggs; pour egg mixture back into milk in saucepan, whisking constantly, to make custard. Pour custard into large bowl; stir in vanilla, nutmeg, rum, if using, and remaining 1 1/2 cups milk. Cover and refrigerate until well chilled, at least 6 hours or up to 2 days. Sprinkle eggnog with nutmeg to serve. Makes about 6 1/2 cups.
This recipe is from Good Housekeeping.