6 eggs
1 quart milk
1 cup sugar
1 cup white rum
½ cup secret ingredient (confidential)
1 pint heavy whipping cream
Separate eggs
Beat egg yolks until airy
Blend in milk and sugar
Blend in rum and secret ingredient (SLOWLY)
Whip egg whites until stiff (but do not overdo); fold into mixture
Whip cream until thick (but do not overdo); fold into mixture
Chill until ready to serve (may be better the next day as whipped ingredients become less foamy)
Combine whipped and liquid ingredients when serving
