Eggnog Pudding

  • Level: Intermediate
  • Total: 1 hr 20 min
  • Prep: 10 min
  • Inactive: 1 hr
  • Cook: 10 min
  • Yield: 6 to 8 servings
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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


  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.
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