Update: November 2012
It is now a year since I first started to make my eggnog puddings and I have discovered a few things. The eggnog I like to drink the best is the mildest tasting one and when I use that to make puddings, they turn out very bland almost just like vanilla puddings.
This recipe basically can be used for any liquid you want to turn into a pudding: milk, chocolate milk (to make it more chocolaty add 2 Tablespoons of cocoa or carob), eggnog, soy milk, almond milk or any other kind of milk. I also use fruit juices, especially the ones that have vegetable mixed in with them, for these only use 1 Tablespoon sweetener. They make delightful desserts.
My Eggnog Pudding Recipe
This will make 5 half cup portions:
- 2 cups eggnog or fruit juice
- 2 eggs
- 1 Tablespoon tapioca flour or cornstarch
- 1-2 Tablespoons sugar (use only 1 Tablespoon for fruit juice puddings)
- Put eggnog or other liquid in a pan
- Add eggs
- Add sugar
- Add tapioca
- mix with a whisk
- Cooking on stove top
- Put pan on burner, start on high until the mix starts to warm up and keep on stirring, then reduce heat and keep on stirring until it comes to a boil.
- You can let it cool off, or I just pour it into 5-6 containers, put a lid on them and place in the fridge.
- It tastes yummy warm, but I prefer it cold.
- Cooking in microwave
- Use a glass microwave container and cook in increments of 1 minutes, stir, another minute, stir until I comes to a boil.
- Now follow the instructions above