Ingredients

4 egg yolks, slightly beaten

2 cups milk

1/3 cup sugar

1 Tbsp. instant espresso powder or 4 tsp. instant coffee crystals

1/4 cup light rum or milk

1 tsp. vanilla

1 cup whipping cream

2 Tbsp. sugar

Orange peel curls (optional)

Directions

In a heavy large saucepan, combine the egg yolks, milk, the 1/3 cup sugar, and the espresso powder or coffee crystals. Cook and stir over medium heat until mixture just coats a metal spoon. Remove from heat. Cool quickly by placing saucepan in a sink or bowl of ice water and stirring for 1 to 2 minutes. Stir in the 1/4 cup rum or milk and the vanilla. Cover surface with plastic wrap. Refrigerate for at least 4 hours or up to 24 hours. At serving time, in a chilled medium mixing bowl, combine whipping cream and the 2 tablespoons sugar; beat with the chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl). Transfer chilled egg mixture to a punch bowl. Fold in whipped cream mixture. Serve at once. If desired, garnish each serving with orange peel curls. Makes 8 servings.

Nutrition facts per serving:

calories: 222

total fat: 15g

saturated fat: 8g

monounsaturated fat: 5g

polyunsaturated fat: 1g

cholesterol: 148mg

sodium: 41mg

carbohydrate: 15g

total sugar: 14g

fiber: 0g

protein: 4g

vitamin C: 1%

calcium: 10%

iron: 2%