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Whisk together eggs, egg whites, sugar and salt in a medium saucepan. Gradually stir in low-fat milk. Cook over low heat, stirring, until mixture thickens and coats the back of a spoon, about 25 minutes (should register 170°F -175°F on instant-read thermometer); do not let boil. Pour into a bowl. Stir in vanilla and nutmeg. Refrigerate for about 3 hours or until cold.
Pour evaporated milk into an ice-cube tray. Freeze for 2 hours or until almost frozen. Empty into a large metal bowl. Beat at medium speed until soft peaks form. Gently fold into chilled egg mixture.
To serve, pour into chilled glasses and garnish with additional nutmeg, if desired.