CAPPUCCINO EGGNOG

In a heavy large saucepn, 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 Calories 222, Total Fat (g) 15, Saturated Fat (g) 8, Monounsaturated Fat (g) 5, Polyunsaturated Fat (g) 1, Cholesterol (mg) 148, Sodium (mg) 41, Carbohydrate (g) 15, Total Sugar (g) 14, Fiber (g) 0, Protein (g) 4, Vitamin A (DV%) 0, Vitamin C (DV%) 1, Calcium (DV%) 10, Iron (DV%) 2, Percent Daily Values are based on a 2,000 calorie diet