Uncooked egg yolk(s)
Freshly grated nutmeg
2 fl oz, or 1⁄4 teaspoon imitation rum extract
3 large, or 6 tablespoons pasteurized liquid egg whites, at room temperature
- To warm the yolks to a safe temperature, fill a large skillet halfway with cold water. Combine 1⁄3 cup of the half-and-half, the yolks, and 1 tablespoon of the sugar in a small saucepan. Warm over very low heat, stirring constantly with a spatula, until the mixture just begins to thicken, about 2 minutes.
- Immediately remove the saucepan from the heat and place it in the cold-water-filled skillet, continuing to stir constantly until slightly cooled. Remove the saucepan from the water bath.
- Add the remaining 2 tablespoons sugar and beat until smooth. Stir in the remaining 2 2⁄3 cups half-and-half, the rum, and vanilla. Cover and refrigerate until thoroughly chilled, at least 2 hours or up to 8 hours.
- With an electric mixer on high speed, beat the egg whites in a large, clean bowl until they form stiff but not dry peaks, 2 – 4 minutes. Whisk gently into the yolk mixture until well blended. Sprinkle with the nutmeg and serve at once.