In a saucepan, add milk and thickened cream, stirring until combined over a medium heat. Add in the cinnamon, nutmeg, and vanilla essence. Bring to a boil, then remove from heat and let sit.
In a large mixing bowl, beat egg yolks and sugar until combined. I just used a fork for this step, though you can use electric beaters if you prefer. Add in the milk mixture slowly, continuing to mix as you do, until it’s smooth. Add rum, and stir until fully combined. Refrigerate for at least 3 hours.
Before serving, beat the egg whites in a large bowl. I used an electric beater, but as a vice-versa to earlier, you can use a fork if you wish – I’m just not strong enough! Beat the egg whites until soft peaks form – see below if you don’t know how to tell!
Add the beaten egg whites into your mixture, and stir until combined. Serve with a sprinkling of ground nutmeg on top!
Check out this link to see what is meant by soft peaks forming re: egg whites.
It helped me a lot!