Lindsay Landis and Taylor Hackbarth

Creamy Eggnog Pudding

Sometimes I feel like it is my personal mission to add booze to just about everything I bake. And more often than not, that booze is bourbon. Perhaps it’s my Southern surroundings, or more likely, it’s the lovely notes of vanilla that I feel complement just about anything.

This recipe originally started as an attempt at a bourbon cream pie. But soon we realized that (1) the custard would just not set firmly enough to slice, and (2) it tasted almost exactly like eggnog, so we adjusted our original intentions and called it Eggnog Pudding.

Don’t be fooled, there’s nothing innocent about this pudding. The bourbon flavor is front and center, offset with cream and nutmeg undertones. Sure you could leave the bourbon out, but where’s the fun in that?

Creamy Eggnog Pudding

Ingredients

  • 2 1/2 cups whole milk, divided
  • 1/2 cup granulated sugar
  • 3 tablespoons tapioca starch*
  • 1/4 teaspoon freshly grated Spice Islands Whole Nutmeg, plus more for garnish
  • 4 large egg yolks
  • 1 tablespoon butter
  • 2 tablespoons bourbon**
  • 1/2 teaspoon Spice Islands Pure Vanilla Extract
  • Vanilla wafer cookies
  • Freshly whipped cream, for garnish
*Tapioca starch can usually be found in the baking aisle next to the cornstarch. We like the subtle flavor and smooth texture it gives to this pudding, but if you can’t find it, cornstarch works just as well.
**For a kid and pregnant-lady-friendly version, replace the bourbon with an additional 1/2 teaspoon of Spice Islands Pure Vanilla Extract.
Instructions

  1. Heat 2 cups of the milk in a medium saucepan over medium heat until it just begins to simmer.
  2. In a heatproof bowl, whisk together sugar, tapioca and nutmeg. Whisk in egg yolks until mixture forms a thick yellow paste, then whisk in remaining 1/2 cup milk until smooth.
  3. Whisk some of the hot milk into the yolk mixture, 1/4 cup at a time, whisking constantly (this will temper the egg yolks rather than cook them). When about half of the milk has been added and yolk mixture is warm to the touch, return entire mixture to the saucepan. Whisk over medium heat until mixture thickens and starts to bubble, then cook for 2 minutes more, whisking constantly so custard stays smooth and does not burn. Remove from heat and stir in butter, followed by bourbon and vanilla.
  4. Pour pudding into a heatproof bowl or serving dish. Cover with plastic wrap, pressing the plastic wrap onto the surface of the pudding to prevent a skin from forming.
  5. To serve, crumble some vanilla wafer cookies into individual bowls or serving dishes. Top with a spoonful of pudding, followed by a dollop of whipped cream and a pinch of fresh nutmeg.
Lindsay Landis and Taylor Hackbarth

About Lindsay Landis and Taylor Hackbarth

Husband and wife team LINDSAY LANDIS and TAYLOR HACKBARTH are entrepreneurs by day, running a web and graphic design business out of their home in Nashville, Tennessee. By night they cook, bake, and eat all manner of delicious things. Their food blog, Love & Olive Oil (http://www.loveandoliveoil.com), chronicles their culinary adventures in and around the kitchen. Lindsay is the author of The Cookie Dough Lover's Cookbook (June 2012, Quirk Books), and their next book, a joint endeavor entitled Breakfast For Dinner, is set to be published in February of 2013.
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