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Sticky Toffee Pudding Eggnog

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Ingredients
  Heavy cream 1 Quart
  Sticky toffee pudding 10 Ounce (Store Brought)
  Eggs 6 , separated
  Sugar 1⁄2 Cup (8 tbs)
  Cognac 10 Tablespoon (1/2 Cup Plus 2 Tablespoon)
  Dark rum 10 Tablespoon (1/2 Cup Plus 2 Tablespoon)
  Salt 1⁄2 Teaspoon
Directions

1. In a container with a tight lid. pour the cream over the sticky toffee pudding. Cover and refrigerate for 2 days.
2. In a large bowl, beat the egg yolks with the sugar. Stir in the Cognac and rum.
3. Strain the cream through a fine sieve, pressing on the solids. Whip 3 cups of the cream until stiff. Fold in the yolk mixture. In a clean bowl, beat the egg whites with the salt on high speed to stiff peaks, then fold into the whipped cream. Refrigerate until chilled, 2 hours.

Recipe Summary

Course: 
Dessert
Method: 
Chilling
Drink: 
Cognac

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