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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 20 |
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I put together a cookbook of my grandma's Christmas recipes that includes this classic eggnog appetizer. Serve it as a dip with fresh fruit or drizzle it over cake for dessert. Ingredients:
1-1/2 cups eggnog |
2 tablespoons cornstarch |
1/2 cup sour cream |
1/2 cup heavy whipping cream |
1 tablespoon sugar |
1/2 teaspoon rum extract, optional |
assorted fruit and pound cake cubes |
Directions:
1. In a small saucepan, combine the eggnog and cornstarch until smooth. Bring to a boil; boil and stir for 2 minutes. Remove from the heat; stir in sour cream. Cool completely.
2. In a small bowl, beat whipping cream and sugar until stiff peaks form. Fold into eggnog mixture with extract if desired. Cover and refrigerate overnight. Serve with fruit and cake cubes. Yield: about 2-1/2 cups.
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