This recipe contains raw egg whites. Anyone who is pregnant or may have a weak immune system should not eat raw eggs.
This is very rich and I like it best just a spoonful at a time. Add it to a drink like coffee or scoop it over pudding or ice cream.
3/4 cup cream
6 eggs, seperated
1/2 cup + 2 tsp sugar, divided
1 cup dark rum
1 tsp ground cinnamon
1/4 tsp ground allspice
1/2 tsp ground nutmeg
1/2 tsp ground ginger
3/4 cup milk
1/2 cup pumpkin puree
In a chilled bowl, beat cream to stiff peaks, about 3 minutes.
Cover and refrigerate until needed.
In a double boiler pan, Whisk egg yolks and 1/2 cup sugar until frothy.
Whisk in rum.
Set pan over simmering water.
Continue whisking until mixture increases in volume an thickens, about 3-5 minutes.
Remove pan from heat and place in a large bowl of ice water to cool.
Refrigerate until needed.
In another bowl, beat egg whites until frothy.
Gradually sprinkle cinnamon, allspice, nutmeg, ginger and 2 tsp of sugar.
Continue to beat until soft peaks form.
In separate bowl, whisk together milk and pumpkin until smooth.
Fold whipped cream gently into chilled egg yolks.
Gradually fold in beaten egg whites and milk mixture.
Refrigerate until ready to serve.
Best if eaten within 24 hours if kept covered and refrigerated.