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This is a delicious eggnog recipe I cut out of the Vancouver Sun in 1987, and I've made it nearly every Christmas since. It is egg-free, yet creamy and rich.
- Prepare pudding according to directions, substituting light cream for 2 cups required milk.
- When cooked remove from heat, whisk in remaining light cream, vanilla and liqueur.
- Chill till very cold.
- Fold in whipped cream just before serving.
- Serves 12- 6oz cups.
- Note: prep time includes chilling.