pudding
1 1/4 cups milk
1 cup store-bought eggnog1/3 cup sugar
1/4 cup cornstarch
3-4 tbsp bourbon or rum (optional)
1 tsp vanilla extract
freshly ground nutmeg, for topping
In a medium sauce pan, combine 1 cup milk, 1 cup eggnog and sugar. Bring mixture just to a simmer, whisking to dissolve the sugar.
In a small bowl, combine remaining 1/4 cup milk and cornstarch and whisk to combine. When the milk mixture comes to a simmer, pour in the cornstarch mixture. Whisk frequently, as the pudding will start to thicken right away. internal_links_tag">Cook for 2-3 minutes, until pudding has thickened and begins to bubble around the edges. Remove from heat and vigorously whisk in bourbon/rum and vanilla.
Pour into dessert cups. Top with a generous sprinkle of freshly ground nutmeg. Allow to set before serving.
Pudding can be stored in the refrigerator, covered, for 1-2 days.
cake
Coffee Cake
1 cup granulated sugar
1/2 cup butter or margarine, softened
1 cup eggnog
1 container (8 ounces) sour cream
1 teaspoon rum extract
2 eggs
2 1/2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1. grease bottom only of rectangular pan, 13x9x2 inches, with shortening.
2 . In small bowl, mix all Streusel Topping ingredients with fork until crumbly; set aside.
3 . In large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed, or mix with spoon. Beat in 1 cup eggnog, the sour cream, rum extract and eggs until blended. Stir in 2 1/2 cups flour, the baking powder, baking soda and salt. Spread in pan. Sprinkle Streusel Topping over batter. Cover and refrigerate at least 8 hours.
4 . Heat oven to 350°F. Uncover pan; bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes.
