Description Edit

From the Portland Oregonian's Foodday, 12/22/93

  • Makes 8 servings


Directions Edit

  1. In large saucepan, over medium heat, heat 5 cups milk, egg beaters and sugar until thickened, stirring constantly.
  2. Remove from heat; stir in vanilla and rum extract.
  3. Cover; chill.
  4. Just before serving, stir in brandy if desired; thin to desired consistency with remaining skim milk.
  5. Sprinkle with nutmeg and cinnamon.

Nutritional information Edit

Per serving:

  • 152 calories (25% from protein, 56% from carbohydrate, 7% from fat, 11% from alcohol) | 10g protein | 21g carbohydrate | 1g fat | 3mg cholesterol | 145mg sodium.
  • Exchanges: ½ milk, ½ meat.

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