Creamy Eggnog Pudding Recipes

CREAMY EGGNOG TART

Steps:

• Heat oven to 350ºF.
• Place dough on lightly floured surface; roll out to 11-inch round. Use to line 9-inch tart pan with removable bottom; trim edges. Prick bottom of crust all over with fork.
• Bake 25 to 30 min. or until golden brown; cool completely.
• Remove rim. Beat pudding mix and eggnog in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP; spoon into crust. Spread with remaining COOL WHIP to within 2 inches of edge; sprinkle with cinnamon. Refrigerate 2 hours.

EGGNOG RICE PUDDING FOR CHRISTMAS BREAKFAST (GF)

Steps:

• In a medium saucepan, bring the water to a boil. Add in the rice and salt, and reduce the heat to low. Simmer for 15 minutes, until the water is just about all absorbed.
• Stir in the milk, sugars, nutmeg and allspice. Slice the vanilla pod in half and scrape out as much of the seeds as you can into the rice pudding. Add the vanilla pod into the rice pudding to steep. Simmer, stirring frequently, for 20 minutes, until most of the milk is absorbed and the rice pudding has thickened. Make sure you simmer it on low heat so you don't burn the milk.
• Stir in the eggnog, and continue to simmer, stirring frequently, for an additional 10 minutes.
• Remove from heat. Remove and discard the vanilla pod. Allow to cool for about 10 minutes before serving. The rice pudding will continue to thicken as it cools.
• If using, drizzle on melted chocolate or honey before serving.

EGGNOG RICE PUDDING

Steps:

• In a saucepan, heat 1 1/2 cups water to boiling. Add in rice. Cover and cook on low for about 20 minutes, until the water is absorbed and the rice is tender.
• Measure out 1 1/2 cups of the cooked rice and place it In another clean saucepan. Add in the eggnog, sugar and salt.
• Cook, stirring frequently, for about 15 minutes on medium-low heat, or until the mixture is creamy and thickened.
• Add milk, beaten egg and raisins. Cook for a few minutes, stirring frequently (this is important because the egg will cook in the mixture and you don't want that!) until creamy. Take off heat and add in vanilla.
• Serve immediately with a sprinkling of cinnamon and nutmeg. Enjoy!

CREAMY EGGNOG PUDDING

Steps:

• Heat 2 cups of the milk in a medium saucepan over medium heat until it just begins to simmer.
• 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.
• 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.
• 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. Chill for 2 hours or more.
• 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.