Tropical Eggnog 12 jumbo eggs 5 pound superfine sugar 1/2 cups whole milk 1 fifth spiced rum 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/2 cup fresh mango, peeled, pitted and pureed Takes , serves 15. Separate eggs. Set egg whites in the refrigerator. In a mixing bowl beat yolks until creamy. Gradually add 1/4 pound of sugar, beating at high speeds until thick. Stir in milk, spiced rum, vanilla, cinnamon, and mango puree. Place in refrigerator to chill, at least two hours. Remove egg whites from the refrigerator and beat until soft peaks form. Add remaining 1/4 pound of sugar, beating into stiff peaks. Fold the chilled spiced rum and mango mixture into egg whites. Serve in a goblet, garnish with freshly ground nutmeg. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. If this is of concern here are two options: Make the recipe using "pasteurized shell eggs," which are perfectly safe to use in a raw state and their use is approved by the USDA's Food Safety and Inspection Service (FSIS). Cook the eggs, milk and sugar together (making a custard base) and adding the remaining ingredients to the well chilled custard base. To make the custard base: Whisk eggs and sugar in a medium bowl. Heat the milk in a large saucepan over medium-low heat just until hot, not boiling. Add 1 cup of the hot milk to the egg mixture and whisk well. Add that mixture to the saucepan and whisk again to combine. Cook, stirring constantly, until the custard covers the back of a spoon thickly, about 5 minutes. Pour custard through a fine sieve, into a large bowl and let cool about 10 minutes. Cover and chill in the refrigerator.