DELICIOUS EGGNOG PUDDING
This sweet and Creamy delicious eggnog pudding is the nice manner to apply any extra EGGNOG from your excursion celebration! top it off with sweet whipped cream and sweet cranberries to treat a yummy and festive vacation. The Christmas season has come and long gone, but you may have a whole lot of Eggnog still sitting in your fridge.
I have simply been a lover of Eggnog after underestimating it for years. After tasting it in special tasty recipes, i've grown to very revel in consuming Eggnog myself. My nearby grocery shop had Eggnog on the market for $1! That turned into the best excuse for by cardboard and cardboard. once I had completed ingesting my 1/3 carton, I decided to use the fourth to make some other Eggnog flavor.
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| DELICIOUS EGGNOG PUDDING |
treat. I tell you, as a laugh as meals running a blog is, the most painful element is having to set up your images station and spend hours trying to take the suitable photograph before consuming your delicious creations. consider me, I alternated between this spoon of pudding and SIPS from Eggnog.
they're exactly the equal, this pudding is like a richer, creamier, thick Eggnog that you should consume with a spoon. you could revel in this pudding with the aid of yourself, or over with candy whipped cream, grated nutmeg, and candy cranberries. The candy cranberries make beautiful and festive toppings, and perfect the sweet and rich praise of Eggnog!
INGREDIENTS:
EGGNOG PUDDING:
- 2 and 1/2 cups Eggnog
- 1/2 cup heavy whipping cream
- 2/3 cup granulated sugar
- 4 Tbsp cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 4 large egg yolks
- 1 tsp rum extract
- 3 tablespoons unsalted butter, cut into pieces
OPTIONAL TOPPINGS:
- Whipped cream
- Grated Nutmeg, for garnish
- Sugared Cranberries (recipe below)
INSTRUCTIONS:
FOR THE EGGNOG PUDDING:
- In a glass measuring cup, combine the eggnog and heavy cream. Set aside.
- Sift sugar, cornstarch, salt and nutmeg into a medium saucepan and whisk together. Add egg yolks and whisk until combined and smooth.
- Slowly pour the eggnog mixture into the egg mixture while whisking constantly until combined.
- Place saucepan on the stove and heat on medium heat and cook, stirring constantly until the mixture is thickened and begins to boil, 8-10 minutes. Mixture should coat the back of a spoon. Allow to boil for an additional 30 seconds.
- Remove from heat and add rum extract and butter. Whisk until melted and smooth. Strain pudding through a fine mesh sieve into a bowl.
- Divide pudding into individual serving cups and cover each with plastic wrap, placing the plastic directly on top of the pudding so it doesn't form a skin while cooling. Chill in the refrigerator for 2 hours or overnight.
- Garnish with whipped cream, grated nutmeg and sugared cranberries. Enjoy!