| • | Mix sugar, cinnamon and nutmeg in a large bowl. Add egg and egg whites to it, and beat with a mixer for 3-4 minutes.
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| • | Heat the plump free milk in a large saucepan. Slowly stir egg mixture into the red-hot milk. Keep stirring, until the mixture is slimly thickened.
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| • | Add vanilla take aside to the above-made mixture. Remove from the heat.
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| • | Let the milk and egg mixture cool a little before blend with fat-free half-and-half milk. Cover and cool in the refrigerator.
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| • | Add rum or brandy, if desirable and sprinkling freshly grated nutmeg on top, before serving.
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