Magazine article Sunset

Eggnog Adds Festivity to Mousse or Pudding

Magazine article Sunset

Eggnog Adds Festivity to Mousse or Pudding

Article excerpt

IF AN ABUNDANCE OF purchased eggnog remains after a holiday party, here are two festive ways to put it to work: in a smooth white chocolate mousse laced with rum, and in a bread pudding. The pudding has a choice of toppings--one dresses it for dessert, another for breakfast.

Eggnog and White Chocolate Mousse

1 teaspoon unflavored gelatin 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 2 cups purchased eggnog 3 ounces finely chopped white chocolate or white chocolate chips (suitable for melting) 3 tablespoons dark rum or brandy (optional) 1 teaspoon vanilla Whipped cream (optional)

In a 1 1/2- to 2-quart pan, sprinkle gelatin, cinnamon, and nutmeg over eggnog. Stir often over medium heat until eggnog is streaming, 7 to 8 minutes.

Remove from heat and stir in chocolate, rum, and vanilla; stir occasionally until chocolate is smoothly melted, about 5 minutes.

Pour mousse mixture into 6 small (about 1/2-cup-size) pots de creme, demitasse, or dessert cups. Cover with plastic wrap (do not let wrap touch mousse); chill mousse until softly set, at least 4 hours or up to a day. Garnish each serving with a small spoonful of whipped cram. Makes 6 servings.

Per serving: 196 cal. (51 percent from fat); 4.3 g protein; 11 g fat (3.8 g sat.); 21 g carbo.; 58 mg sodium; 52 mg chol.

Eggnog Bread Pudding

Serve pudding with hard sauce for dessert, or with the fruit topping for breakfast.

1/2 cup chopped pecans or walnuts About 2/3 of a 1-pound baguette, cut into 3/4-inch-thick slices 1/3 cup raisins 2 cups purchased eggnog 4 large eggs 1/2 cup sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 cup dark rum or brandy (optional) 2 teaspoons vanilla Hard sauce or fruit topping (recipes follow)

In a 7- to 8-inch frying pan over medium heat, stir nuts occasionally until lightly browned, about 6 minutes. Pour from pan; let cool.

Arrange bread slices slightly overlapping in a lightly buttered shallow 3- to 3 1/2-quart baking dish. Sprinkle with nuts and raisins.

Beat eggnog with eggs, sugar, cinnamon, nutmeg, rum, and vanilla. Pour mixture evenly over bread; press bread into liquid to saturate. Cover; chill at least 1 or up to 4 hours.

Bake pudding in a 350|degrees~ oven until the center jiggles only slightly when dish is gently shaken and the top is golden brown, about 35 minutes. …

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