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Monday, 21 December 2015

(Lactose-free) Eggnog Pudding

This pudding is rich and delicious in flavor.  I served small cups of this pudding topped with a fresh gingerbread cookie decorated with icing to look like a snowflake at my brothers gluten-free wedding reception.  In hindsight, I should have made more because these delicacies went quickly once people tasted them.   The cookies were made by scooping and baking small cookies from my gingerbread house recipe, frosted with the royal icing from that recipe.  Served up on a gold platter in clear glasses, and they looked wedding-ready! Enjoy!

Eggnog Pudding - Lactose and Gluten Free!
Eggnog pudding served up with homemade gingerbread cookies! Yum!

Eggnog Pudding
Makes ~2 1/2 cups pudding

In a medium saucepan, bring to a boil over medium heat, stirring regularly with a whisk:
2 cups eggnog (lactose-free eggnog works!)
1/3 cup sugar
1/2 tsp salt
1/4 tsp nutmeg

In a small bowl, whisk together:
1/4 cup eggnog
3 egg yolks
3 Tbsp cornstarch

Once mixture has come to a boil, whisk in the egg yolk/cornstarch mixture.  Let mixture return to a boil for 1 minute, whisking constantly.  The pudding should thicken up nicely.

Remove from heat and add:
1 tsp vanilla extract

Place pudding in a bowl and cover tightly with plastic wrap to avoid a film forming on top.  Let cool a bit and then let cool completely in the refrigerator.

***Depending on the eggnog used in this recipe, you may find lumps forming.  Some eggnogs, like lactose-free versions, use thickener, like guar gum, within the eggnog, which can thicken into tiny lumps within your pudding.  No problem!  Just strain the pudding through a sieve (using a spoon to press it through) before serving to remove any lumps.

Great served with gingerbread cookies or chewy gingersnap cookies.  Enjoy!
 Extra gingerbread cookies, topped with snowflakes, served up nicely on a platter once all the eggnog pudding was gone. 

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