1/2 c. powdered sugar
4 eggs
1/4 tsp. salt
1/2 tsp. vanilla
4 c. whipping cream, milk or soy milk
rum
sweetened whipped cream
nutmeg

In 5-cup blender container, combine powdered sugar, eggs, salt and vanilla. Cover; blend at high speed until well blended (15 to 20 seconds). In 2-quart saucepan, place 2 cups whipping cream. Cook over medium heat until thermometer reaches 140°F (5 to 6 minutes). While blending at medium speed, slowly add warm whipping cream to egg mixture. Continue blending until frothy (15 to 20 seconds).

In same 2-quart saucepan, stir together egg mixture and remaining 2 cups whipping cream.* Cook over medium heat, stirring occasionally, until thermometer reaches 140°F (5 to 6 minutes). If desired, add 1 to 2 tablespoons rum to each serving; top with sweetened whipped cream and nutmeg.

Makes 5 cups.

*Mixture can be stored, refrigerated, 2 to 3 days.