Eggnog Angel Pudding Recipe
Ingredients
| Eggs | 4 standard | |
| Powdered sugar | 1/4 Cup (16 tbs) | |
| Milk | 3 Cup (16 tbs) | |
| Vanilla | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| Cake | 5 Cup (16 tbs) | |
| Toasted slivered almonds | 1/4 Cup (16 tbs) | |
| Butter Rum Sauce | ||
Directions
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.
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.
Chef
