Shortbread and Eggnog Pudding Trifles
- 20 Minutes
- 4 People
- Easy
- Favorite
Festive eggnog pudding layered between buttery shortbread crumbs, topped with petticoat tails.
In partnership with Sprinkle Bakes.
In partnership with Sprinkle Bakes.
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Started
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Ingredients
- 2 - 5.3 oz. boxes of Walkers Shortbread Petticoat Tails
- 2 cups of commercially 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 freshly grated nutmeg for sprinkling
- Whipped Topping
- 1/2 cup heavy cream
- 3 tbsp extra-fine sugar
Method
1
Reserve 4 shortbread 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 - 8 oz. glasses (I used small canning jars).
2
Pour 2 cups eggnog, sugar and salt in a medium saucepan and place over medium-high heat.
3
In a small bowl, make a slurry with the cornstarch and cold milk, whisking vigorously until no lumps remain. Add the two egg yolks to the slurry and whisk again until combined.
4
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).
5
Remove from heat and add vanilla extract and butter. Stir until combined then pour a layer of pudding over crumbs in each glass.
6
Continue to layer cookie crumbs over pudding until glasses are filled.
7
In a small bowl, whip heavy cream on medium-high speed with an electric mixer. Gradually pour in extra fine sugar, 1 tbsp at a time. Increase speed to high and whip until thick and fluffy.
8
Dollop whipped cream on top of trifles and sprinkle on freshly grated nutmeg. Embellish with reserved shortbread petticoat tails.
