Eggnog Pudding
By Paula Deen
JUMP TO RECIPE
Difficulty: Medium
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 6
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
- nutmeg, freshly grated
Directions
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.
