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1. In a medium saucepan whisk together eggs, whites, sugar and salt. Gradually stir in low-fat milk. Cook over low heat, stirring, until mixture thickens and coats back of spoon, about 25 minutes (should register 170 degrees to 175 degrees on instant-read thermometer); do not let boil. Pour into bowl. Stir in vanilla and 1/2 teaspoon nutmeg. Refrigerate about 3 hours or until cold.
2. Pour evaporated milk into ice-cube tray. Freeze 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.
3. To serve, pour into chilled glasses and garnish with additional nutmeg, if desired.