Wednesday, December 19, 2012

Eggnog Pudding (

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.

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