Eggnog pudding a holiday dessert for everyone

By Jim Bailey
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Whether you have this recipe during Thanksgiving or Christmas, this homemade pudding is a sure treat for everyone in the family. Although it contains the flavor of rum, the children will be safe eating this adult-tasting dessert with a couple of cookies nestled on the side for dipping.

The word eggnog was coined because the container it was generally served in was called a Noggin. This was a small mug with an upright handle and dates back many centuries. During the early colonization of New England, invalids and the infirm were given eggnog on a daily basis because of the protein value, being a (more or less) stirred custard.

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Eggnog pudding offers an adult flavor but kids like it too.

3 tablespoons cornstarch
1 cup sugar
4 cups milk
3 egg yolks, beaten
2 tablespoons butter or margarine
2 teaspoons rum extract
3 egg whites
Nutmeg, for garnish

Mix the cornstarch and sugar well together in a medium saucepan. Add the milk and beaten egg yolks, whisk very well. Add the milk and beaten egg yolks, whisk very well. Place saucepan over medium heat, stirring almost constantly when it starts to get hot. Add the butter, stirring, until melted. When it has thickened, about 4 to 5 minutes, remove from heat. Do not let the mixture boil: set aside.

In a clean, dry bowl, beat egg whites until stiff peaks form. Fold in 1/3 of the whites into the hot milk mixture until dissolved. Fold in another third, blending — not beating — until dissolved and repeat with remainder of beaten egg whites. Stir in the rum extract, divide into separate serving containers or transfer to one large bowl. Cover with film wrap and cool completely before garnishing with a sprinkle of nutmeg and serving.

Makes about 6 (3/4-cup) servings

Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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