Sticky Toffee Pudding Eggnog Recipe
Ingredients
| Heavy cream | 1 Quart | |
| 10 ounces store-bought sticky toffee pudding | ||
| Eggs | 6 , separated | |
| Sugar | 1/2 Cup (16 tbs) | |
| 1/2 cup plus 2 tablespoons Cognac | ||
| 1/2 cup plus 2 tablespoons dark rum | ||
| Salt | 1/2 Teaspoon | |
Directions
1. In a container with a tight lid. pour the cream over the sticky toffee pudding. Cover and refrigerate for 2 days.
2. In a large bowl, beat the egg yolks with the sugar. Stir in the Cognac and rum.
3. Strain the cream through a fine sieve, pressing on the solids. Whip 3 cups of the cream until stiff. Fold in the yolk mixture. In a clean bowl, beat the egg whites with the salt on high speed to stiff peaks, then fold into the whipped cream. Refrigerate until chilled, 2 hours.
2. In a large bowl, beat the egg yolks with the sugar. Stir in the Cognac and rum.
3. Strain the cream through a fine sieve, pressing on the solids. Whip 3 cups of the cream until stiff. Fold in the yolk mixture. In a clean bowl, beat the egg whites with the salt on high speed to stiff peaks, then fold into the whipped cream. Refrigerate until chilled, 2 hours.
Chef
