Eggnog Pudding With Rum Cream

Individual servings of Eggnog Pudding with Rum Cream.

Ingredients:
2/3 cup sugar
4 tablespoons cornstarch
1/2 teaspoon sea salt
4 1/2 cups eggnog
5 egg yolks (organic & cage free)
2 teaspoons vanilla
plastic wrap
1/2 cup chilled heavy cream
2 tablespoons powdered sugar
1/2 teaspoon rum extract
organic ground nutmeg

Method:
Whisk together the sugar, cornstarch and salt, in a large saucepan. Beat the egg yolks with a whisk and set aside. Gradually, add the eggnog to the saucepan, while whisking to blend. Cook, stirring constantly, over medium-low heat, until the mixture thickens and bubbles. 
Remove from heat and stir in the vanilla. Divide the pudding evenly, between 7 small bowls or containers. Place plastic wrap directly on top of the puddings. (This prevents a skin from forming on top.) Refrigerate for 2 to 3 hours.
When ready to serve, beat the cream, powdered sugar and rum extract, at medium speed, until soft peaks form. Remove the plastic wrap. Spoon or pipe the rum cream on top of the puddings. Sprinkle with a dash of nutmeg.

Sprinkled with nutmeg

Notes: I added half of an envelope of "Whip It" to the Rum Cream, since I was bringing portions, as a gift, to my parents.

Can be purchased at World Market ,
specialty stores, or online.

My husband, his parents and my parents all really enjoyed this treat!

Seven servings ready to eat and share.