Sticky Toffee Pudding Eggnog
|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)|
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.