A creamy, dreamy twist on a favorite holiday drink. These cute little puddings from Sprinkle Bakes can be adorned with any festive garnish you prefer.

Ingredients

  • Two 5.3oz. boxes of Walker's Shortbread Petticoat Tails
  • 2 cups prepared eggnog
  • Pinch of salt
  • 1/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/2 cup cold milk
  • 2 egg yolks
  • 1 tsp vanilla extract
  • 2 tablespoons butter
  • Grated fresh nutmeg for sprinkling

Preparation

Step 1

Reserve 4 shortbread petticoat tails for garnish. In a large bowl, crush the remaining shortbread cookies with your hands until crumbs form. Place 2-3 tablespoons of crumbs in the bottom of 4 -5 8oz. glasses (I used small canning jars).

Step 2

Pour 2 cups eggnog, sugar and salt in a medium saucepan and place over medium-high heat.

Step 3

In a small bowl, make a slurry with the cornstarch and cold milk, whisking vigorously until no lumps remain.

Step 4

Add the two egg yolks to the slurry and whisk again until combined.

Step 5

When the eggnog mixture has come to a boil, remove from heat and slowly pour in the slurry while whisking constantly. Return to heat and cook again until the mixture thickens but is still pourable (this will only take 1 or 2 more minutes).

Step 6

Remove from heat and add vanilla extract and butter.

Step 7

Stir until combined then pour a layer of pudding over crumbs in each glass. Continue to layer cookie crumbs over pudding until glasses are filled.

Whipped topping

In a small bowl, whip 1/2 cup heavy cream on medium high speed with an electric mixer. Gradually pour in 3 tbsp extra-fine sugar, 1 tbsp at a time. Increase speed to high and whip until thick and fluffy.

To serve

Dollop whipped cream on top of trifles and sprinkle over freshly grated nutmeg. Embellish with reserved shortbread petticoat tails.