CREAMY EGGNOG TART
Complete your holiday festivities with an eggnog tart dessert that tastes like celebration. This Creamy Eggnog Tart is easy as pie to whip up and goes down as smooth as a glass of eggnog. You'll be looking forward to making it again and again.
Provided by My Food and Family
Categories Meal Recipes
Time 3h20m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Place dough on lightly floured surface; roll out to 11-inch round. Use to line 9-inch tart pan with removable bottom; trim edges. Prick bottom of crust all over with fork.
- Bake 25 to 30 min. or until golden brown; cool completely.
- Remove rim. Beat pudding mix and eggnog in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP; spoon into crust. Spread with remaining COOL WHIP to within 2 inches of edge; sprinkle with cinnamon. Refrigerate 2 hours.
Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
CREAMY HOLIDAY EGGNOG
For a nice, rich and creamy treat, try this eggnog recipe. You can serve it plain or add rum for adult holiday guests.
Provided by Taste of Home
Time 40m
Yield 6 servings (about 4 cups).
Number Of Ingredients 8
Steps:
- In a large heavy saucepan, whisk together the eggs, sugar and salt. Gradually add 2 cups milk. Cook over low heat, stirring constantly, until a thermometer reads 160°, about 25 minutes., Pour into a large bowl; stir in the vanilla, nutmeg and remaining milk. Place the bowl in an ice-water bath; stir frequently until mixture is cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours. , When ready to serve, in a small bowl, beat cream on high speed until soft peaks form; whisk gently into cooled mixture. Pour into a chilled punch bowl. If desired, top with dollops of whipped cream and sprinkle with nutmeg.
Nutrition Facts : Calories 413 calories, Fat 25g fat (14g saturated fat), Cholesterol 289mg cholesterol, Sodium 256mg sodium, Carbohydrate 34g carbohydrate (34g sugars, Fiber 0 fiber), Protein 12g protein.
CREAMY EGGNOG
Make and share this Creamy Eggnog recipe from Food.com.
Provided by ratherbeswimmin
Categories Beverages
Time 50m
Yield 3 quarts
Number Of Ingredients 8
Steps:
- Heat the milk in a saucepan over medium heat (Do not boil).
- In a mixing bowl, with an electric mixer, beat the eggs at medium speed, until they are thick and pale; gradually add in the sugar, beating well.
- Gradually stir about 1/4 of hot milk into egg mixture.
- Add egg mixture to remaining hot milk; stirring constantly.
- Cook over medium-low for 25-30 minutes, stirring constantly, until mixture thickens and reaches 160°.
- Stir in bourbon, vanilla, and 1/4 teaspoon nutmeg.
- Remove pan from heat; let cool.
- Cover and chill (up to two days).
- When ready to serve, beat whipping cream at medium speed until soft peaks form.
- Fold the whipped cream into the egg mixture.
- Sprinkle with additional nutmeg before serving.
Nutrition Facts : Calories 2161.5, Fat 149.3, SaturatedFat 86.8, Cholesterol 1326.3, Sodium 754.8, Carbohydrate 126.1, Sugar 102.4, Protein 42.4
LIGHT AND CREAMY LOW FAT AND SUGAR FREE EGGNOG
Make and share this Light and Creamy Low Fat and Sugar Free Eggnog recipe from Food.com.
Provided by Chef tinaXXX
Categories Beverages
Time 5m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Place all of the ingredients in a blender, and blend for 30-60 seconds, or until smooth. Chill for several hours.
- Shake or stir eggnog well to blend before serving. Serve in glasses or mugs with an additional sprinkle of nutmeg.
- NOTES: You can use 6 packets of Equal instead of the Splenda Granular. If you'd rather not use artificial sweeteners, then substitute the Splenda with 1/4 cup sugar, and use 1/2 cup regular instant vanilla pudding instead of the 3 Tbsps sugar-free pudding.
Nutrition Facts : Calories 44.5, Fat 0.3, SaturatedFat 0.2, Cholesterol 2, Sodium 58.2, Carbohydrate 5.7, Sugar 0.2, Protein 3.9
EGGNOG BREAD PUDDING
This bread pudding is perfect for serve during the holidays, but it's delicious any time of the year. Because it serves 20, it's great as part of a buffet or to take as part of a potluck. The recipe is from a December 1985 issue of Bon Appetit magazine, in the "Cooking for Friends" section. Soaking time for bread is not included in prep time.
Provided by Leslie in Texas
Categories Dessert
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- Spread 2 tablespoons butter in each of 2 9x13-inch ovenproof glass baking dishes.
- Place bread in large bowl; pour milk over and let soak until liquid is absorbed, about 1 hour.
- Preheat oven to 350 degrees.
- Using electric mixer, beat eggs,egg yolks,cream,sugar,bourbon,rum and brandy in medium bowl until smooth and thick; pour egg mixture over bread.
- Add raisins and stir until combined.
- Divide mixture between 2 prepared dishes, spreading evenly.
- Sprinkle each with 1 teaspoon nutmeg.
- Place dishes into larger baking pans; add water to pans to come 2/3 way up sides of dishes.
- Bake until knife inserted in center comes out clean, about 1 hour.
- Serve pudding warm with vanilla ice cream or whipped cream, if desired.
CREAMY EGGNOG PUDDING
From the Love & Olive Oil blog; posted here so as not to lose it! I love all things eggnog.... Prep time includes chilling time.
Provided by Raquel Grinnell
Categories Dessert
Time 2h20m
Yield 8 , 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat 2 cups of the milk in a medium saucepan over medium heat until it just begins to simmer.
- In a heatproof bowl, whisk together sugar, tapioca and nutmeg. Whisk in egg yolks until mixture forms a thick yellow paste, then whisk in remaining 1/2 cup milk until smooth.
- Whisk some of the hot milk into the yolk mixture, 1/4 cup at a time, whisking constantly (this will temper the egg yolks rather than cook them). When about half of the milk has been added and yolk mixture is warm to the touch, return entire mixture to the saucepan. Whisk over medium heat until mixture thickens and starts to bubble, then cook for 2 minutes more, whisking constantly so custard stays smooth and does not burn. Remove from heat and stir in butter, followed by bourbon and vanilla.
- Pour pudding into a heatproof bowl or serving dish. Cover with plastic wrap, pressing the plastic wrap onto the surface of the pudding to prevent a skin from forming. Chill for 2 hours or more.
- To serve, crumble some vanilla wafer cookies into individual bowls or serving dishes. Top with a spoonful of pudding, followed by a dollop of whipped cream and a pinch of fresh nutmeg.
Nutrition Facts : Calories 146.4, Fat 6.2, SaturatedFat 3.2, Cholesterol 103.7, Sodium 49.7, Carbohydrate 16.5, Sugar 16.4, Protein 3.8
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HOMEMADE EGGNOG PUDDING - THIS SILLY GIRL'S KITCHEN
From thissillygirlskitchen.com
4.7/5 (15)Total Time 13 minsCategory DessertCalories 249 per serving
- Place sugar, cornstarch, salt, and cinnamon in a medium-sized pot. With a whisk, stir in the eggnog and egg yolks until combined.
- Set heat to medium and whisk constantly until pudding is thickened and it coats the back of a spoon, about 5-8 minutes.
- Pour pudding into a medium-sized bowl, and place plastic wrap on top, touching the top of the pudding. Place in the fridge to set, 3 hours.
- Divide among four small glasses, top with cinnamon whipped cream, and garnish with more ground cinnamon, both optional. Or, use in your favorite desserts!
CREAMY EGGNOG BREAD PUDDING RECIPE FOR CHRISTMAS
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Servings 9Total Time 1 hrCategory DessertCalories 351 per serving
- Preheat oven to 350 degrees then butter a 2-qt or an 8" x 8" casserole dish. Place cubed bread into a large bowl then set aside. In a separate bowl, beat together the eggnog, eggs, brown sugar, cinnamon and vanilla until completely combined and the sugar has dissolved.
- Pour eggnog mixture over bread cubes then toss lightly to coat. Spoon bread into prepared casserole dish then drizzle with melted butter. Bake 30–35 minutes or until the custard has set and the top just begins to turn golden brown. Remove from oven then set aside to cool while you prepare the sauce.
- In a medium-sized bowl, whisk together egg yolks, sugar, vanilla and salt until blended and smooth. Add heavy cream to a small saucepan then place over medium-low heat until steaming, but not boiling.
- Whisk egg yolk mixture and begin slowly drizzling in ½ cup of the hot cream. Do not rush this process, and be sure to whisk constantly. The point is to slowly warm the egg yolks without cooking them. Once half of the cream is blended into the egg yolk mixture it should be safe to pour in the remaining cream while still whisking. Blend everything thoroughly then return the entire mixture to saucepan.
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