Time 12m Number Of Ingredients 9 Steps:
In a small mixing bowl add the cornstarch and 1/4 cup milk - combine and set aside In a saucepan, combine the remaining milk, cream, sugar, vanilla extract, cinnamon stick, and nutmeg Heat over medium-low heat stirring often to prevent it from burning at the bottom. Once the milk comes to an almost boil add the cornstarch mixture. Let come to a boil then reduce heat immediately Cook stirring constantly so it does not stick or burn on the bottom and sides. It is important to cook on low so the cornstarch cooks and thickens. You want it thick enough to coat the back of your spoon. Add the alcohol and remove the cinnamon stick. Pour the mixture into a heatproof jug and let chill in the fridge for at least 2 hours, preferably overnight. When ready to serve - pour into individual serving glasses Top with more whipped cream (optional) Sprinkle with freshly grated nutmeg and cinnamon powder. Enjoy!
Number Of Ingredients 8 Steps:
In a medium pot over medium heat, combine the flan mixture (from the box) and milk. Stir constantly. Let it cook for about 5 minutes until the mixture begins to thicken. Turn off the heat. Let it sit for 20 minutes. Then refrigerate for about 2 hours until it’s completely set and firm. In a blender, add the curdled flan, sweetened condensed milk, heavy cream, nutmeg, salt, and vanilla extract. Blend until everything is well incorporated and smooth. Using a funnel, transfer the eggnog to a glass bottle, cover, and refrigerate until chilled. Serve in individual glasses with a grating of nutmeg and/or a cinnamon sprinkle over the top. Store in the refrigerator for up to 2 weeks.
Time 1h15m Yield 8 Number Of Ingredients 7 Steps:
Blend 2 cups milk, sugar, pudding mix, rum-flavored extract, nutmeg, allspice, and ginger in a blender on medium-high speed until smooth; pour into a pitcher. Stir remaining 3 cups milk into mixture. Refrigerate eggnog until thickened, at least 1 hour. Stir well before serving.
Time 12h15m Yield 10 Number Of Ingredients 6 Steps:
In a medium bowl combine 2 cups milk and pudding mixture; stir well until thickened. To the pudding add remaining 2 cups milk and egg substitute; mix well. Stir in vanilla extract, salt and nutmeg until well blended and coats a spoon. Refrigerate overnight.
Number Of Ingredients 7 Steps:
Blend 2 cups milk, sugar, pudding mix, rum-flavored extract, nutmeg, allspice, and ginger in a blender on medium-high speed until smooth; pour into a pitcher. Stir remaining 3 cups milk into mixture. Refrigerate eggnog until thickened, at least 1 hour. Stir well before serving. Sprinkle a little cinnamon on top for garnish and extra flavor.
Time 5m Yield 6-8 serving(s) Number Of Ingredients 6 Steps:
place all ingredients in a blender. blend until smooth.
Time 10m Yield 8 serving(s) Number Of Ingredients 5 Steps:
In large bowl, mix pudding with 1 cup milk. When pudding is thick, add remaining ingredients, mix very well. Chill. For Vegetarian use a Vegetarian Instant Vanilla Pudding Mix.
Time 5m Yield 16 servings (2 quarts). Number Of Ingredients 6 Steps:
In a large bowl, whisk 3/4 cup milk and pudding mix until smooth. Whisk in the sugar, vanilla, cinnamon and nutmeg. Stir in the remaining milk. Refrigerate until serving.
