Yield: 4 servings (¾ cup per serving) Prep time: 5 minutes, plus time to chill Cook time: 10 minutes image
4 large eggs, separated
¼ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener (see here)
2 cups unsweetened almond milk, homemade (here) or store-bought
1 teaspoon ground nutmeg, plus more for garnish
1 teaspoon rum extract
- In a medium mixing bowl, beat the egg yolks with a hand mixer until they lighten in color. With the mixer running, gradually add the sweetener until combined, then set the egg yolk mixture aside.
- In a medium saucepan over high heat, bring the milk and nutmeg just to a boil, stirring occasionally. Remove from the heat and gradually stir the hot milk mixture into the egg yolk mixture. Then return everything to the pan and cook over moderate heat, stirring constantly, until the mixture reaches 160°F (it will have thickened and will coat the back of a spoon). Remove from the heat and stir in the extract. Pour the custard into a clean mixing bowl, then set it in a larger bowl of ice water. Once it’s cooled to room temperature, put the bowl of custard in the refrigerator to chill completely.
- In another medium mixing bowl, beat the egg whites with the hand mixer until stiff peaks form. Fold the beaten whites into the chilled custard. Divide among four 4-ounce cups or glasses, garnish with nutmeg, if desired, and serve.
- Store in an airtight container in the refrigerator for up to 3 days.
The egg whites used in this recipe are not cooked. If you’re concerned about salmonella, you may use pasteurized eggs to make this recipe. Though salmonella is rare—only about 1 in 20,000 eggs are infected—young children, pregnant women, the elderly, and people with compromised immune systems should probably avoid raw eggs just in case. Interestingly, some studies show that the occurrence of salmonella is higher in factory-farmed eggs than in pastured eggs.