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Sticky Toffee Pudding Eggnog
5.0 (3098 reviews)
Infused with the sweet, caramel flavors of British sticky toffee pudding, this eggnog is halfway between a drink and a dessert, but packed with decadent flavors.
Total Time135
Servings?
480
Caloriesper servingNutrition Information
480
Calories
36 g
Fat
21 g
Carbs
6 g
Protein
0 g
Fiber
19 g
Sugar
Ingredients
- 1 quart heavy cream
- 10 ounces store-bought sticky toffee pudding (see Note)
- 6 eggs (separated)
- 0.5 cup sugar
- 0.5 cup plus 2 tablespoons Cognac
- 0.5 cup plus 2 tablespoons dark rum
- 0.5 teaspoon salt
Instructions
- 1In a container with a tight-fitting lid, pour cream over sticky toffee pudding. Cover and refrigerate for 2 days.
- 2In a large bowl, beat egg yolks with sugar. Stir in Cognac and rum.
- 3Strain infused cream through a fine sieve, pressing on solids. In a medium bowl, whip 3 cups of the infused cream until stiff. Fold in egg yolk mixture. In a large bowl, using clean beaters, beat egg whites with salt on high speed to stiff peaks. Fold beaten egg whites into whipped cream. Refrigerate eggnog until chilled, about 2 hours.