Estelle's Egg Nog Christmas Pudding
1 can (14-ounce) sweetened condensed milk
1 1/2 cups half-and-half
1 1/4 teaspoon freshly grated nutmeg
3 tablespoon molasses
1/3 cup brandy
1/8 teaspoon salt
4 large egg yolks
2 tablespoons cornstarch
1 teaspoon cornstarch, (combine with above cornstarch)
25 small (about 1 1/2 inch) gingersnap cookies
3/4 cup heavy cream
1 1/2 teaspoons confectioners' sugar
Make the pudding: Fill a large bowl with ice water and set aside. Bring the sweetened condensed milk, 1 cup of the half-and-half, nutmeg, molasses, brandy, and salt to a simmer in a medium saucepan over medium heat. Stir occasionally to prevent burning. Remove from heat. Whisk the egg yolks and 1/4 cup half-and-half in a medium bowl until combined. Slowly add in 1/4 cup of the hot milk mixture to the egg mixture, while continuing to whisk, and set aside. Whisk the cornstarch and remaining half-and-half together in a medium bowl. Quickly whisk the cornstarch mixture into the hot milk mixture. Place the pan back on heat, increase to medium-high, and whisk constantly until it just boils. Remove from the heat and add the egg mixture, while stirring vigorously, to the hot milk mixture. Place the pan over medium-high heat and cook, stirring constantly, until the liquid just begins to simmer. Immediately remove from the heat and strain into a medium bowl. Cover with plastic wrap, placing the film directly on the hot pudding, and set in the ice bath to cool. Refrigerate.
Assemble the dessert: Crush 1 gingersnap and set aside. Combine the heavy cream and confectioners' sugar in a large bowl and beat to soft peaks. Alternate layers of cooled pudding, gingersnaps, and cream in six 6-ounce individual custard cups. Chill for at least one hour. Top with crushed cookies and serve.
Estelle's Southern Sideboards EggNog
6 egg, separated
3/4 cup sugar
1 pint heavy cream
4 pints milk
1/2 pint Bourbon
1 tablespoon vanilla
Freshly Grated Nutmeg
In a bowl beat the egg yolks with the 1/2 cup of sugar until thick. In another bowl beat the egg whites with 1/4 cup of sugar until thick. In a third bowl beat the cream until thick. Add the cream to the yolks, fold in the egg whites, and add the milk, Bourbon, vanilla, and a pinch of nutmeg, if desired. Chill in freezer before serving. Serve eggnog in a large punch bowl.