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This classic holiday beverage is rich, thick, and delicious. The recipe calls for rum extract, but if you prefer, add the real thing (good Rum) to taste. 1 cup Egg Beaters (or 4 eggs) (2) 3/4 cup Splenda or Erythritol (18-0) 1/4 teaspoon salt 4 cups low carb milk (12) 2 teaspoons rum extract 1 cup heavy cream, beaten until stiff freshly grated nutmeg1. Beat eggs, sugar, and salt in top of double boiler or heavy pan. Add milk; mix and cook, stirring frequently, until mixture barely coats a metal spoon. Chill. 2. Stir in rum extract. Fold in stiffly beaten whipping cream. Pour immediately into glasses and add a sprinkling of nutmeg. Serve. Makes 4 generous servings. Approx. 8 carbs with Splenda, 5 carbs with Erythritol.