Egg Nog Pudding

Directions

• 1

  In a 2-quart heavy saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in eggnog and egg yolks until well combined. Set over medium-low to medium heat and cook, stirring constantly, until pudding bubbles and thickens. When the pudding coats the back of a spoon it's done - in about 5-10 minutes.

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• 2

  Remove the saucepan from heat and stir in 1 teaspoon vanilla. Transfer pudding into 4 individual serving dishes, placing plastic wrap directly on the surface of the pudding (to prevent a skin from forming). Refrigerate until set, at least 3 hours.

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• 3

  Just before serving, beat chilled heavy whipping cream at medium speed until soft peaks begin to appear. Sprinkle powdered sugar and remaining 1/2 teaspoon vanilla over the whipped cream and beat at medium-high speed until stiff peaks form (but do not overbeat or you will end up with butter). Top pudding with whipped cream and garnish with a sprinkle of nutmeg (or, if desired, you may garnish with holiday sprinkles).

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