Eggnog Pudding (Paula Deen) |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Ingredients:
1/4 cup all-purpose flour |
1 tablespoon cornstarch |
3/4 cup sugar |
3 cups milk |
2 egg yolks |
1 tablespoon butter |
1 teaspoon vanilla extract |
2 egg whites, stiffly beaten |
freshly grated nutmeg |
Directions:
1. 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.
|
|