recipe: Eggnog pudding is an easy but festive make-ahead dessert
Mary Bilyeu | Contributor
Here are some recipes for you, if — like me — you're in the midst of a cookie baking spree:
3 tablespoons cornstarch
1/4 teaspoon kosher salt
2 cup sugar
1 cup water
2 cups prepared eggnog
1 tablespoon rum or vanilla extract
whipped cream, for serving
pinch of nutmeg, for serving
In a medium saucepan, combine cornstarch, salt, sugar, and water; bring to a boil and cook, stirring constantly, until the mixture becomes translucent and thick like rubber cement. Slowly whisk in the eggnog and the rum; cook for 7 minutes until boiling rapidly and thickened, stirring constantly.
Place the eggs into a medium bowl. Remove 1/2 cup pudding and whisk it into the eggs; whisk this mixture back into the pudding and cook for 1 minute.
Pour pudding into serving glasses. Cover with plastic wrap, pressing the wrap against the pudding to prevent formation of a skin. Refrigerate until chilled.
To serve, top pudding with whipped cream and a slight pinch of nutmeg.
Makes 8 servings.
Go visit Mary's blog — Food Floozie — where she enthuses and effuses over all things food-related; and look for her monthly articles in the Washtenaw Jewish News. "Like" her on Facebook, or send a tweet on Twitter, too.
The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured in this post) comes from Deuteronomy 16:15 and is a wish for all her readers - when you come to visit here, may you always be happy.