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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From a TOH appetizer book. Serve w/fruit and/or pound cake, cubed or drizzled over. Ingredients:
1 1/2 cups eggnog |
2 tablespoons cornstarch |
1/2 cup sour cream |
1/2 cup heavy whipping cream |
1 tablespoon sugar |
1/2 teaspoon rum extract (optional) |
Directions:
1. In a saucepan, combine the eggnog and cornstarch until smooth.
2. Bring to a boil and stir for 2 minutes.
3. Remove from heat.
4. Stir in sourcream.
5. Cool completely.
6. In a small mixing bowl, beat whipping cream and sugar until stiff peaks form.
7. Fold into eggnog mixture w/rum extract if desired.
8. Cover and refrigerate overnight.
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