2 c  Nonfat milk
1 tb Cornstarch
1/4 ts Freshly grated nutmeg
2    Lg egg whites
1/4 c  Sugar
1/4 c  Rum

Smoothly blend milk with cornstarch and 1/8 tsp nutmeg in a 1 – 1 1/2 qt
pan, set aside. With a mixer, whip whites until foamy. Beating at high
speed, gradually add sugar until whites hold short peaks. Stir milk mixture
over high heat until just boiling. With mixer on medium speed. at once pour
hot milk into whites, scraping down bowl sides. Let stand at least 4
minutes (boiling milk kills salmonella). add rum to eggnog, serve hot or
cover and chill until cold, about 3 hours or up to 8. Pour mixture through
a fine strainer in glasses. Dust with nutmeg.