Eggnog Angel Pudding
|Powdered sugar||1⁄4 Cup (4 tbs)|
|Milk||3 Cup (48 tbs)|
|Ground nutmeg||1⁄4 Teaspoon|
|Angel cake||8 Ounce, cut into 3/4 inch cubes to make 5 cups|
|Toasted slivered almonds||1⁄4 Cup (4 tbs)|
|Butter rum sauce||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
Beat eggs till foamy.
Beat in sugar; add milk, vanilla, salt, and nutmeg.
Fold in cake; let stand 5 minutes.
Pour into 1 1/2-quart souffle dish; sprinkle almonds atop.
Bake in 325° oven for 1 hour or till knife inserted off-center comes out clean.
Serve warm with hot Butter Rum Sauce: Combine 1/4 cup granulated sugar and 4 teaspoons cornstarch; gradually add 1 cup water.
Cook and stir till thickened and bubbly.
Add 2 tablespoons butter or margarine and 2 tablespoons light rum.
Makes 1 cup sauce.