2 qt Skim milk
3/4 c  + 2 Tbls. sugar
1/8 ts Ground nutmeg
4    Whole eggs
2    Egg whites
1/2 c  Light rum (opt)
2 ts Vanilla
1 c  Evaporated skim milk

Put milk, 3/4 cup sugar & the nutmeg in heavy 3-4 quart pan. Stir
over med heat until bubbles appear around edge. Remove from heat. In
med bowl whisk eggs & whites until blended. Gradually whisk in 2 cups
hot milk mixture. Pour back into pan. Stir over med low heat for
about 8 minutes until mixture is just under the boiling point (200) &
is slightly thickened. Remove from heat. Stir in rum & vanilla.
Refrigerate at least 2 hours. One hour before serving: Pour
evaporated milk into a small bowl & place in freezer 45 mintues or
until it starts to freeze around edge. Beat with mixer until foamy.
Add 2 Tbls. sugar & beat 5 minutes or until stiff peaks form. Fold
into eggnog. Pour into punch bowl. Dust with nutmeg.