Creamy Eggnog Pudding
- Ready In:
- 2hrs 20mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 2 1⁄2 cups whole milk, divided
- 1⁄2 cup granulated sugar
- 3 tablespoons tapioca starch (can sub cornstarch if you can't find it)
- 1⁄4 teaspoon nutmeg, plus more for garnish (freshly grated)
- 4 large egg yolks
- 1 tablespoon butter
- 2 tablespoons Bourbon (For a kid and pregnant-lady-friendly version, replace the bourbon with an additional 1/2 teaspoon va)
- 1⁄2 teaspoon pure vanilla extract
- vanilla wafer cookie
- whipped cream, for garnish
directions
- 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.
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RECIPE SUBMITTED BY
Raquel Grinnell
Crownsville, Maryland
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p>
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