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Eggnog Pudding Recipe by Paula Deen

Moderate Level
0 MIN Prep + Cook
6 - 8 Servings
$ /Serving
Print
Moderate Level
0 MIN Prep + Cook
6 - 8 Servings
$ /Serving

Eggnog Pudding Recipe by Paula Deen

Moderate Level
0 MIN Prep + Cook
6 - 8 Servings
$ /Serving

Ingredients

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

Preparation

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.

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Preparation

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.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product