Eggnog Mini Indulgence Dessert (available for a limited time in the restaurant during the month of December)
Recipe & Photos courtesy of Seasons 52
Recipe serves 8
Ingredients:
2 cups cold eggnog (buy the best and richest brand)
1¾ cups cold whole milk
¼ teaspoon nutmeg (or more if desired)
¼ teaspoon real vanilla flavoring
2 tablespoons brandy
1 tablespoon dark rum (or add 1 more tablespoon for stronger taste)
2 packages vanilla flavored Instant Pudding & Pie filling (4 serving size each)
1½ cup liquid heavy cream beaten or 2½ cups thawed non-dairy whipped topping
Note: Heavy cream may be substituted for eggnog
Procedure:
- Combine eggnog, whole milk, nutmeg, vanilla, brandy and rum. Stir well.
- Add the 2 packages of instant pudding and pie filling, whisking 2 minutes until well mixed and thickened.
- Gently fold into eggnog mix 1½ cups of either the fresh whipped cream or non-dairy topping until totally combined.
- Pour into 8 dessert cups and refrigerate at least two hours before serving.
- When ready to serve, garnish with remaining 1 cup of whipped cream or non-dairy topping. Top with your choice of a champagne flavored gumdrop, a mini peppermint stick or crushed peppermint stick pieces.
Option: For a plated dessert, mix 1½ cups of gingersnap cookie crumbs with 6 tablespoons melted butter until well blended. Then, press into bottom of dessert dish. Pour in eggnog mousse and decorate as above.
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