HOLIDAY EGGNOG PUDDING
Ring in the holidays with this creamy treat that pairs extra-thick pudding crunchy cookie crumbs. "The individual servings look so festive yet come together quite easily," writes Mesa, Arizona's Anita Beaty.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Crush four cookies; set remaining cookies aside for garnish. In a small bowl, combine the crushed cookies, graham cracker crumbs and butter. Divide among eight serving dishes., In a large bowl, beat cream cheese until smooth. Gradually beat in 1 cup eggnog. Add the milk, pudding mix, extract, nutmeg and remaining eggnog. Beat on low speed for 2 minutes or until thickened. , Spoon about 3/4 cup into each dish. Cover and refrigerate for 8 hours or overnight. Garnish with whipped topping and reserved cookies.
Nutrition Facts :
EGGNOG-FLAVORED RICE PUDDING
Rice pudding, only better! Very creamy and wonderful eggnog flavor.
Provided by WM in Vegas
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Combine eggnog, rice, vanilla extract, nutmeg, and salt in a saucepan; cook and stir over medium heat until bubbling, about 5 minutes.
- Whisk half-and-half and egg together in a glass bowl. Whisk in some of the hot eggnog mixture. Pour the egg mixture back into the saucepan; cook and stir until pudding is thick, about 5 minutes.
Nutrition Facts : Calories 267.9 calories, Carbohydrate 31.3 g, Cholesterol 113.9 mg, Fat 12.1 g, Fiber 0.3 g, Protein 7.7 g, SaturatedFat 6.9 g, Sodium 227.4 mg, Sugar 8.4 g
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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Reviews 57Servings 4Cuisine AmericanTotal Time 25 mins
- Combine cornstarch, cinnamon, and nutmeg in a medium-sized saucepan over medium low heat. Slowly whisk in the eggnog, scraping the bottom and sides of the pan to fully incorporate the dry ingredients. Stir occasionally, scraping the bottom and sides. Use a whisk to work out any lumps if they begin to form.
- After 15 to 20 minutes, the mixture is ready when it begins to thicken and coats the back of the spoon. If your pudding is a bit lumpy, then strain through a fine-mesh strainer into a serving bowl or into a large measuring cup with a spout (and then pour into individual serving dishes).
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- In a 2-quart heavy saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in eggnog and egg yolks until well combined. Set over medium-low to medium heat and cook, stirring constantly, until pudding bubbles and thickens. It is done when it coats a spoon, which should take about 5 minutes.
- Remove pot from heat and stir in 1 teaspoon vanilla. Transfer pudding into a medium bowl, placing plastic wrap directly on the surface of the pudding (to prevent a skin from forming). Refrigerate until set, at least 3 hours.
- Just before serving, beat chilled heavy cream at medium speed until soft peaks begin to appear. Sprinkle powdered sugar and remaining 1/2 teaspoon vanilla over the whipped cream and beat at medium-high speed until stiff peaks form (but do not overbeat or you will end up with butter). Divide pudding between four small glasses or bowls. Top with whipped cream and garnish with a sprinkle of nutmeg (or, if desired, you may garnish with holiday sprinkles).
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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.
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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.
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