6 eggs
1/2 tsp. salt
1 qt. light cream (20%)
Nutmeg
1 c. sugar
1 c. golden rum, if desired (or 1 to 2 tbsp. rum flavoring)

In a large bowl, beat eggs until light and foamy. Add sugar and salt. Beat until mixture thickens and is lemon colored. Stir in rum and cream. Chill at least 3 hours. Ladle into serving mugs and sprinkle with nutmeg. 12 servings (1/2 cup each).