June 26, 2010

Eggnog Pudding



Recipe courtesy Paula Deen

Prep Time:
10 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
10 min
Level:
Intermediate
Serves:
6 to 8 servings

Ingredients

  • 1/4 cup all-purpose flour
  • 1 tablespoon cornstarch
  • 3/4 cup sugar
  • 3 cups milk
  • 2 egg yolks
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 2 egg whites, stiffly beaten
  • Freshly grated nutmeg

Directions

Mix together flour, cornstarch and sugar in a saucepan. Add 1/4 cup of the milk to the flour mixture and stir until smooth. In another saucepan, scald the remaining 2 3/4 cups milk; add to flour mixture. Cook and stir mixture over medium-low heat; do not allow to boil. In a bowl beat the yolks; remove 1/2 cup hot mixture and add to yolks to temper them; mix well and return to pot. Continue to cook over low heat for an additional 2 to 3 minutes. Remove from heat; add butter and vanilla. Thoroughly fold egg whites into the hot mixture. Place in individual custard dishes or a single bowl, sprinkle with freshly grated nutmeg and chill.

No comments: