EGGNOG

Steps:

• 1. Make Soft Custard.2. Just before serving, beat whipping cream, powdered sugar and vanilla in chilled medium bowl with electric mixer on high speed until stiff. Gently stir 1 cup of the whipped cream, the rum and food color into custard.3. Pour custard mixture into small punch bowl. Drop remaining whipped cream in mounds onto custard mixture. Sprinkle with nutmeg. Serve immediately. Store covered in refrigerator for up to 2 days.Lighter Eggnog: For 4 grams of fat and 100 calories per serving, substitute 2 eggs plus 2 egg whites for the 3 eggs and 2 1/4 cups fat-free (skim) milk for the milk in the Soft Custard. Substitute 2 cups frozen (thawed) reduced-fat whipped topping for the beaten whipping cream, powdered sugar and vanilla.Soft Custard3 large eggs, slightly beaten1/3 cup sugarDash of salt2 1/2 cups milk1 teaspoon vanillaMix eggs, sugar and salt in heavy 2-quart saucepan. Gradually stir in milk. Cook over medium heat 10 to 15 minutes, stirring constantly, until mixture just coats a metal spoon remove from heat. Stir in vanilla. Place saucepan in cold water until custard is cool. (If custard curdles, beat vigorously with hand beater until smooth.) Cover and refrigerate at least 2 hours but no longer than 24 hours.*2 tablespoons rum extract and 1/3 cup milk can be substituted for the rum.NUTRITION FACTS: 1 Serving (about 1/2 cup) Calories 155 (Calories from Fat 90) Fat 10g (Saturated 6g) Cholesterol 95mg Sodium 55mg Carbohydrate 12g (Dietary Fiber 0g) Protein 4g % DAILY VALUE: Vitamin A 10% Vitamin C 0% Calcium 10% Iron 0% DIET EXCHANGES: 1 Skim Milk 1 1/2 FatFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.