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Eggnog Pudding https://www.metro.ca/userfiles/image/recipes/eggnog-pudding-11794.jpg PT20M PT2H20M PT2H40M
In a heavy bottom saucepan whisk together the sugar, cornstarch & salt.Add the milk, eggnog & egg yolks.Over medium-low heat continue whisking until mixture thickens & coats the back of a spoon, about 5 minutes.Remove from heat. Immediately whisk in the butter, extracts, cinnamon & nutmeg.Transfer to a bowl & cover with plastic wrap pressing against the surface of the pudding.Refrigerate until set, about 2 hours.When ready to serve, divide the mixture amongst 4 glasses.Finish with a dollop of whipped cream & a sprinkle of pomegranate seeds.Source : Marcella DiLonardo
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1/2 cup (125 ml) light brown sugar, loosely packed 2 tablespoon (30 ml) cornstach 1 pinch of salt 1 1/2 cup (375 ml) whole milk 1 cup (250 ml) Irrisistibles eggnog 3 egg yolk 2 tablespoon (30 ml) unsalted butter 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5 ml) rum extract (optional) 1/4 teaspoon (1,25 ml) ground cinnamon 1/4 teaspoon (1,25 ml) ground nutmeg whipped cream, for serving pomegranate seeds, to garnish
Eggnog Pudding

Eggnog Pudding

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1 Vote
4
desserts
0:20
Preparation
2:20
COOKING
2:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/2 cup
    (125 ml)
    light brown sugar, loosely packed
  • 2 tablespoon
    (30 ml)
    cornstach
  • 1
    pinch of salt
  • 1 1/2 cup
    (375 ml)
    whole milk
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  • 1 cup
    (250 ml)
    Irrisistibles eggnog
  • 3
    egg yolk
  • 2 tablespoon
    (30 ml)
    unsalted butter
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    250 g, SALTED


  • 1 teaspoon
    (5 ml)
    vanilla extract
  • 1 teaspoon
    (5 ml)
    rum extract (optional)
  • 1/4 teaspoon
    (1,25 ml)
    ground cinnamon
  • 1/4 teaspoon
    (1,25 ml)
    ground nutmeg

  • whipped cream, for serving

  • pomegranate seeds, to garnish
Imprimer ma sélection

Preparation

In a heavy bottom saucepan whisk together the sugar, cornstarch & salt.

Add the milk, eggnog & egg yolks.

Over medium-low heat continue whisking until mixture thickens & coats the back of a spoon, about 5 minutes.

Remove from heat. Immediately whisk in the butter, extracts, cinnamon & nutmeg.

Transfer to a bowl & cover with plastic wrap pressing against the surface of the pudding.

Refrigerate until set, about 2 hours.

When ready to serve, divide the mixture amongst 4 glasses.

Finish with a dollop of whipped cream & a sprinkle of pomegranate seeds.

Source : Marcella DiLonardo

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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