Introduction: Eggnog Pudding
Greetings! My name is Ella. I enjoy cooking a lot, but many people in my family have allergies. In the spirit of the spooky season and holidays coming up, I decided to cook homemade corn-free eggnog. I got inspiration for this from all over the internet. This is my first instructable and I hope you enjoy!
Step 1: Step 1: Ingredients
- 3 cups of organic whole milk
- 1 cup cream
- 3 egg yolks from pastured chickens
- 1/2 cup sugar or 4 TBSP maple syrup
- 1/4 TSP of cinnamon, or to your liking
- 1/8 TSP of nutmeg, or to your liking
- 2 TSP of vanilla extract
- 1/3 cup of arrowroot
- Pinch of sea salt
Things to Cook With
- Silicon spatula
- Large saucepan
- Plastic wrap
- Measuring utensils
- Whisk or fork
- A medium large bowl for storage
Step 3: Step 2: Blend
Blend the egg yolk, whole milk, nutmeg, cinnamon, cream, maple syrup or sugar, and vanilla together. I used sugar in my recipe.
When you feel the contents are thoroughly mixed, stop the blender, add arrowroot.
Step 4: Step 3: Cook on Stovetop
Pour the “batter” into a large saucepan and adjust the heat until it the pudding simmers. Whisk the batter continuously until it coats the back of the spoon. Be careful not to whisk too little or let the pan heat up too fast or the batter will clump a lot.
Step 5: Step 4: Let Sit in Refrigerator
Pour the pudding into a size-appropriate container and place plastic wrap on the surface on the pudding. We do this because otherwise a filmy membrane forms on the surface. Put the container into the fridge for 3 or more hours. This way it will set.
Step 6: Step 5: Garnish (optional) and Enjoy (very Important)
You can add raisins, whipped cream, more cinnamon and nutmeg, or whatever you think will be good. I hope you liked the recipe!
Refrigerate. It should keep for a week in the fridge. Also, some parts, specifically part 2, of this recipe contain raw egg. It is recommended that you don’t eat the pudding at this stage.