Instructions: Heat one quart of 2 percent milk in a large saucepan until hot (do not boil or scald).

While milk is heating, beat together 6 eggs and 1/4 teaspoon salt in a large bowl, gradually adding 1/2 cup sugar.

Gradually add the hot milk mixture to the egg mixture. Transfer the combined mixture back to the larger saucepan and cook on medium-low heat. Stir constantly with a wire whisk until mixture thickens and just coats a spoon. Your thermometer should register 160 degrees.

Stir in 1 teaspoon vanilla and 1 teaspoon rum flavoring.

Cool quickly by setting pan in a bowl of ice or cold water, stirring for about 10 minutes. Cover and refrigerate until thoroughly chilled (several hours or overnight).

Pour into bowl or pitcher. Fold in whipped cream and dust with ground nutmeg.

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