Eggnog Pudding Cups
I got introduced to eggnog a little later in life than most people, and I think it’s a little bit of an acquired taste. I won’t usually choose it over a cup of peppermint hot chocolate, as far as winter beverages go, but hey, it’s creamy, frothy, and nutmeg-y, what’s not to like? I know some people have STRONG feelings about it though, so here’s a dessert that I think will appeal across the board. This is a thick, set custard that tastes JUST like eggnog (pretty easy to accomplish since eggnog is just milk, cream, eggs, and nutmeg) without the ambient weird-ness of drinking something so rich and heavy. It comes together quickly, as well, but needs to chill for at LEAST two hours, ideally four. You can unmold them and serve them like panna cottas if you like, or leave them in decorative cups- this recipe makes six of the little 4 ounce cups pictured above. I like to top mine with fresh whipped cream (if you throw a little orange zest in the cream it’s a GAME-CHANGER) and sugared cranberries for a festive look. This recipe has one step you’ll want to pay extra attention to: tempering your egg yolks. Don’t rush this part, don’t try to multitask, and when in doubt, err on the side of slower and less heat. You do NOT want to accidentally scramble your eggs.
Ingredients
2 cups whole milk
1 cup heavy cream
2 teaspoons vanilla extract
1 1/2 teaspoons ground nutmeg
3/4 cup granulated sugar
Scant 1/3 cup cornstarch
4 large egg yolks
Directions
In a medium pot, combine your milk, cream, vanilla, nutmeg, and half your sugar (3/8 cup) and bring it to a simmer over medium heat
When the milk is near simmering, combine your remaining sugar, the cornstarch, and the egg yolks in a medium, heatproof bowl.
Once the milk is simmering, remove it from the heat. One tablespoon at a time, add the milk to your egg yolk mixture, stirring constantly.
Once you’ve used about a third of the milk, take the now-thinned egg yolk mixture and pour it back into the pot of milk.
Return the pot to the stove and cook it over LOW heat, stirring constantly with a spatula or spoon, paying attention to the bottom and sides to make sure nothing is sticking. When I say stirring constantly, I mean it! This part of the process can take up to five minutes or so, and leaving it alone can result in clumps in the custard.
Once the mixture is very thick and you see large bubbles popping in the middle, you can remove it from the heat and pour into your cups. Chill for 2-4 hours and top with fresh whipped cream and sugared cranberries if desired.