Eggnog pudding
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Eggnog and milk thickened with cornstarch and nutmeg into a quick holiday pudding.
Ingredients
- 1/3 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon nutmeg
- 1/8 teaspoon salt
- 2 1/3 cups eggnog
- 1/2 cup milk
- 2 tablespoon unsalted butter
- 1 teaspoon rum extract
Equipment
- saucepan
- whisk
Directions
- In a small pot, whisk the sugar, cornstarch, nutmeg, and salt.
- Gradually whisk in the eggnog and milk until fully blended.
- Heat on medium to medium-high, whisking often, until it coats the back of a spoon. Do not let it boil.
- Remove from the heat and stir in the butter and rum extract. Divide among dishes and chill completely.
Notes
Prep 5 min, cook 5 min, chill 2 hours. The dry ingredients (first four lines) could be packed as a holiday mix. Rum extract contains alcohol in small amounts.
Nutrition
Serving: 212g | Calories: 298kcal | Carbohydrates: 37g | Protein: 7.8g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 0g | Cholesterol: 106mg | Sodium: 169mg | Potassium: 288mg | Fiber: 0.1g | Sugar: 30g | Vitamin A: 532IU | Vitamin C: 2.2mg | Calcium: 229mg | Iron: 0.4mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; milk counted as whole milk, rum extract counted as distilled spirit 80 proof. Brands and portions vary, so use it only as an approximation.