- Prep Time 5 minutes plus 1 hour in the fridge
- Cook Time 10 minutes
- Estimated Cost $8.50
- 9 Comments
Just a quick dispatch from my parents' house, where I'm with my family, celebrating our annual secular Christmas (we're Jewish, so there's Chinese food involved, but also cookies and the Phil Spector Christmas album).
Tonight, we're going out for Chinese food like all the other MOTs in town, and when we come home, my mom will hand out everyone's Christmas Eve pajamas (don't tell her, but I got her some super-cute ones too), and we'll have a nightcap.
To go with the nightcap, I just whipped up the most incredible dessert, and I wanted to share it with you in case you're in panic-mode, trying to throw together a crazy-easy dessert using stuff you probably already have on hand.
I present to you, bourbon-eggnog pudding!
Imagine butterscotch pudding made with eggnog and bourbon instead of milk and vanilla. And it takes about 10 minutes to put together (and at least an hour to chill). Top it with whipped cream and lots of nutmeg! Or maybe put it in a baked pie shell? The possibilities are endless.
Happy/Merry ChrismukkahKwanzaSolsticeWhateverYoureCelebrating, and here's to peace on Earth. <3
- 1 cup dark brown sugar Pantry
- 1/4 cup cornstarch Pantry
- 1/2 teaspoon salt Pantry
- 1/8 teaspoon nutmeg, plus more for garnishing Pantry
- 2 cups eggnog $3
- 1 cup whole milk or half-and-half $1.50
- 4 egg yolks $3 for 6 eggs
- 3 tablespoons bourbon (or other whiskey, or rum) optional but recommended
- 2 tablespoons unsalted butter $1 for a stick
Recipe Serves 4
- Combine the brown sugar, cornstarch, salt and nutmeg in a heavy-bottomed saucepan (don't turn on the heat yet).
- In a separate bowl, whisk together the eggnog, milk, egg yolks, and bourbon.
- Whisk the eggnog mixture into the dry ingredients and turn the heat to medium.
- Continue whisking over the heat until a thick pudding forms (this may take up to 10 minutes).
- Stir in the butter and mix until fully incorporated.
- Push through a sieve or fine mesh strainer, just to ensure there are no lumps (skip this step if you are in a rush/don't mind lumps).
- Remove from heat, scrape into a glass bowl and let cool.
- Cover the pudding with a piece of plastic wrap pressed right onto the pudding, not just over the glass (this prevents a skin from forming).
- Refrigerate for at least 1 hour, or until very cold.
- Serve plain or topped with whipped cream and more nutmeg.