Christmas Eve is also National Eggnog Day, so you'll want to have this recipe on hand for celebrating both occasions. It's an easy make-ahead dessert, so all you have to do when serving it is pull it out of the refrigerator ... et voilà! A rich, luscious treat.
Here are some recipes for you, if - like me - you're in the midst of a cookie baking spree:
Chocolate Snickerdoodles
Cookie Butter Cookies
Apple Oatmeal Cookies
Butterscotch Pretzel Brownies
Toasted Coconut Haystacks
Chocolate Shortbread Cookies
Blueberry Walnut Rugelach
Ginger Shortbread
Holiday M&M Cookies
Eggnog Pudding
3 tablespoons cornstarch
1/4 teaspoon kosher salt
2 cup sugar
1 cup water
2 cups prepared eggnog
1 tablespoon rum or vanilla extract
2 eggs
whipped cream, for serving
pinch of nutmeg, for serving
In a medium saucepan, combine cornstarch, salt, sugar, and water; bring to a boil and cook, stirring constantly, until the mixture becomes translucent and thick like rubber cement. Slowly whisk in the eggnog and the rum; cook for 7 minutes until boiling rapidly and thickened, stirring constantly.
Place the eggs into a medium bowl. Remove 1/2 cup pudding and whisk it into the eggs; whisk this mixture back into the pudding and cook for 1 minute.
Pour pudding into serving glasses. Cover with plastic wrap, pressing the wrap against the pudding to prevent formation of a skin. Refrigerate until chilled.
To serve, top pudding with whipped cream and a slight pinch of nutmeg.
Makes 8 servings.
