Serves: 7
Total Calories: 156
In a large pan, mix together flour, cornstarch and sugar. Add 1/2 cup of milk to the flour mixture and stir until smooth. Continually stirring, add the rest of the milk and eggnog, about 1/2 cup at a time. Cook and stir over medium heat; Cook without boiling for about 10 to 15 minutes or until the mixture thickens. In a separate bowl, beat the egg yolks; Remove 1/2 cup of the hot mixture and add it to the egg yolks, stirring constantly. Return the hot egg yolk mixture to the pot and continue to cook for 3 minutes. Remove from heat, add butter and vanilla. Fold in stiffened egg white. Cover with plastic wrap and cool. Fill mini Phillo cups or individual dessert dishes. Add a red hot candy and sprinkle with green sugar to decorate.
This Eggnog Pudding Tarts recipe is from the 2013 HomeCook'n Collection Cookbook. Download this Cookbook today.
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