Thursday, December 19, 2013

From Scratch - Eggnog Pudding Recipe with Eggland's Best

The Eggland’s Best coupon, information, and two gift packs have been provided by Eggland’s Best. All opinions and experiences are my own.

There is something so comforting about a warm batch of homemade pudding.

I learned a few years back that pudding isn't as hard as you might think to make. From scratch it is delicious, silky and can be whatever flavor your heart desires. Today mine desired eggnog.

Of course, good pudding starts with a good base of milk and the best eggs.

Most of the year my hens provide me with enough eggs for all my cooking and baking needs, but with the shorter days my hens are not laying daily. For the holidays I have to buy a dozen or two for all my holiday food. My first choice, because I am picky, is Eggland's Best.

Eggland’s Best eggs  have 175mg of cholesterol, are gluten-free, and have zero trans fats. I strive to choose the best ingredients when I cook and bake and Eggland's Best eggs have less saturated fat, and more vitamins. Doesn't that make a sweet treat seem even sweeter?

Compared to ordinary eggs, Eggland's Best egg contains:
  • 10 times more Vitamin E
  • 4 times more Vitamin D
  • More than double the Omega-3
  • 25% less saturated fat
  • 3 times more Vitamin B12
  • 38% more lutein
Just look for the "EB" on the shell.

To inspire an original holiday treat, Eggland's Best sent me a few items like this plush egg, whisk, bowl and spatula. My kids loved their little "Egg-bert".

Okay, this is a basic pudding recipe, like I use for my banana or vanilla bean, but I added extra spices and a little eggnog extract to achieve a real flavorful pudding.

Start by whisking together the dry ingredients, 2 egg yolks and 2 whole eggs. Set this egg mixture aside.

Put the milk on the stove to simmer. I like to continuously whisk mine over medium heat. If it cooks too fast you can always strain out any lumps with a sieve later, but you don't want the milk to be scorched. No one likes the taste of burnt milk.

The trickiest part is tempering the eggs. I don't want scrambled eggnog, so I add a little of my hot milk to the egg mixture while I whisk. It slowly warms the egg and keeps the mixture fluid. When I have tempered in half the milk I add it all back to the saucepan to thicken over a simmer again.

Over medium heat and continuously stirring, the pudding will thicken up. That is the beauty of cornstarch. Then take off the heat, stir in the extract and whisk in the cubed butter till smooth and shiny.

The result is this deliciously spiced eggnog pudding.

I like to have a bowl while it is still warm. Trust me, you should try it. I topped my bowls with a little fresh whipped cream and a dash of nutmeg. The little raspberry garnish was a nice burst of tart flavor in all those spices.

Ready to whip up your own Eggnog Pudding?

Eggnog Pudding

You Will Need:

  • 1/2 c. sugar
  • 1/4 c. cornstarch
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/8 tsp. cloves
  • 1/8 tsp. ginger
  • 2 Eggland's Best egg yolks
  • 2 Eggland's Best eggs
  • 3 c. milk (whole or 2%)
  • 1 tsp. eggnog extract
  • 2 Tbsp. unsalted butter, cubed

In a medium bowl, whisk together the dry ingredients and eggs. Set this aside.

In a medium saucepan heat the milk up to a simmer over medium heat. Take the pan off the heat. Temper the eggs by adding a small amount of hot milk to the egg mixture and whisking continuously. Keep adding more milk until half the milk is in the eggs. Add this mixture all back to the saucepan and whisk. If you notice lumps or bits of cooked egg, this would be the time to put it through a fine sieve to remove.

Bring the pan back up to a simmer and continue whisking as the pudding thickens. Turn off the heat and whisk in the extract and then butter, one cube at a time. All the butter should be melted and the pudding glossy and thick.

Spoon into containers and press kitchen wrap to the surface of the pudding to prevent a skin from forming. Serve warm or refrigerate to serve later. Top with fresh whipped cream, a dash of nutmeg and a raspberry before serving.


Connect with Eggland's Best on Facebook, Twitter and Pinterest to see recipes, promotions and tips for using eggs.

Giveaway Time!!
I have an Eggland's Best gift pack to share with one lucky Adventures in All Things Food & Family reader. Your EB goody bag will include an EB spatula, tote, whisk, bowl scraper, plush egg, and coupon. U.S. Residents only, must be 18 or over and no P.O. boxes, please. Giveaway ends 12/23 midnight PST.

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