Delicious Eggnog Pudding Food
EGGNOG PUDDING
For dessert in a hurry, I jazz up pudding mix to create this delicious pudding. The recipe is easy to double and serve in a no-fuss graham cracker crust.-Kim Jorgensen, Coulee City, Washington
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a bowl, combine the first four ingredients. Beat for 2 minutes. Spoon into individual dishes. Sprinkle with nutmeg if desired.
Nutrition Facts :
DELICIOUS EGGNOG PUDDING
One night I really needed a dessert fix and only had a few things on hand. I searched on recipe zaar for a quick easy recipe and saw mention of an eggnog pudding. But it didn't call for eggnog. It instead called for rum extract but I didn't have any. I did have eggnog though so decided to try this.... I was happy I did!
Provided by CulinaryExplorer
Categories Dessert
Time 4m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Empty pudding mix into bowl and add the spices -- then add the eggnog and milk and wisk as usual. Let chill for a bit before eating.
Nutrition Facts : Calories 241.7, Fat 8.4, SaturatedFat 5, Cholesterol 60.5, Sodium 423.4, Carbohydrate 37.4, Sugar 31, Protein 4.6
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- 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!
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- In 2-quart heavy saucepan, mix granulated sugar, cornstarch and salt. Gradually stir in eggnog and egg yolks with whisk. Cook over medium heat, stirring constantly, until pudding thickens and coats back of spoon, about 5 minutes. Remove from heat; stir in bourbon. Spoon into small bowl. Place plastic wrap directly on surface of pudding. Refrigerate until set, about 3 hours.
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- Sift sugar, cornstarch, salt and nutmeg into a medium saucepan and whisk together. Add egg yolks and whisk until combined and smooth.
- 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.
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