Ingredients
1-3/4 cups sugar1/4 cup all-purpose flour1/2 teaspoon salt2 quarts 2% milk6 eggs, lightly beaten3 teaspoons vanilla extract2 teaspoons rum extract4 cups fat-free half-and-half1/2 teaspoon ground nutmeg
Preparation
In a large heavy saucepan, combine the sugar, flour and salt. Gradually whisk in milk and eggs until smooth. Cook and stir over low heat until a thermometer reads 160°, about 20 minutes. Remove from the heat; stir in extracts. Cover and refrigerate until well chilled, about 2 hours.
Just before serving, strain eggnog mixture; stir in the cream and nutmeg. Pour into glasses.
