Beat the egg yolks until they lighten in color. Gradually add the sugar.

Beat egg whites until stiff peaks form.

In a heavy saucepan heat milk, cream, and cloves to boiling. Remove from heat and add a little of the milk to egg yolk mixture.

Add tempered egg yolks to the milk and return to stove and cook until the mixtures reaches 160 degrees.

Strain mixture through fine mesh strainer. Add rum and vanilla extract.

Fold the egg whites into the eggnog.

Chill. Serve with nutmeg grated over the top.

Serving Size : 6

Per Serving: 438 Calories; 24g Fat (52.6% calories from fat); 13g Protein; 36g Carbohydrate; 2g Dietary Fiber; 279mg Cholesterol; 183mg Sodium. Exchanges: 1/2 Grain (Starch); 1 Lean Meat; 1 Non-Fat Milk; 4 1/2 Fat; 1 1/2 Other Carbohydrates.