4 sq. baking chocolate
1 c. sugar
4 c. milk
1 c. whipping cream, whipped
1/4 c. light rum
1/2 tsp. vanilla extract
1/2 tsp. ground nutmeg

Combine beaten egg yolks and sugar in double boiler. Stir in milk gradually. Cook until mixture coats spoon, stirring constantly. Remove from heat. Refrigerate until chilled. Beat egg whites until stiff peaks form. Fold egg whites and whipped cream into chilled egg yolk mixture. Stir in rum. Chill for several hours to blend flavors. Stir in vanilla just before serving; sprinkle with nutmeg. Yields 24 servings.