Cheerful Eggnog Pudding
The word Eggnog first was coined because of the container it was generally served in, being universally referred to as a Noggin. This was a small mug with an upright handle and dates back many centuries. During the early colonization of New England, invalids and the infirm were given eggnog on a daily basis because of the protein value, being a (more or less) stirred custard.
For 6 people
- 3 tablespoon(s) cornstarch
- 1 cup(s) sugar
- 4 cup(s) milk
- 3 egg yolks, beaten well
- 2 tablespoon(s) butter or margarine
- 2 teaspoon(s) rum extract
- 3 egg whites
- Dried nutmeg, for garnish
Cheerful Eggnog Pudding Directions
- Mix the cornstarch and sugar well together in a medium saucepan. Add the milk and beaten egg yolks, whisk very well. Place saucepan over medium heat, stirring almost constantly when it starts to get hot. When hot and scalding, add the butter, stirring, until melted. When it has thickened, about 4-5 minutes, remove from heat. Do not let the mixture boil: set aside.
- In a clean, dry bowl, beat egg whites until stiff peaks form. Fold in 1/3 of the whites into the hot milk mixture until dissolved. Fold in another third, blending(NOT BEATING) until dissolved and repeat with remainder of beaten egg whites. Stir in the rum extract, divide into separate serving containers or transfer to one large bowl. Cover with film wrap and cool completely before garnishing with a sprinkle of nutmeg and serving.