Sticky Toffee Pudding Eggnog

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Eben Freeman's foamy interpretation of eggnog — infused with the sweet, caramel flavors of sticky toffee pudding — is halfway between a drink and a dessert.

Sticky Toffee Pudding Eggnog
Photo: © Wendell Webber
Active Time:
15 mins
Total Time:
2 hrs 15 mins
Yield:
12

This eggnog pudding is not quite a drink, but more like a light-ish dessert after a winter meal. "It's thick enough to eat with a spoon," says Eben Freeman, the cocktail expert who created this recipe, who notes, "So was classic eggnog."

Sticky toffee pudding is a classic British dessert said to have been created in a pub in northwest England, and popular throughout Britain, Canada, Australia, and New Zealand. The dessert boasts a moist, tender sponge cake that is often sweetened with finely chopped dates. The cake is cooked with and then later topped with a generous dollop of spiced, sweet toffee sauce enriched with molasses. The dessert is then served along with custard, whipped cream, or vanilla ice cream to complement the warm spices and rich toffee sauce.

Here, you just need to purchase a sticky toffee pudding, then soak it in heavy cream for two days in order to infuse the cream with the warm, spiced flavors of the cake. You then strain and whip the cream with eggs to create a light, custardy dessert perfect as the finale to a heavy winter holiday meal. Be sure to finish and assemble this dessert at least a few hours in advance of serving it, so the flavors can meld and the texture of the dessert holds up.

Ingredients

  • 1 quart heavy cream

  • 10 ounces store-bought sticky toffee pudding (see Note)

  • 6 eggs (separated)

  • ½ cup sugar

  • ½ cup plus 2 tablespoons Cognac

  • ½ cup plus 2 tablespoons dark rum

  • ½ teaspoon salt

Directions

  1. In a container with a tight-fitting lid, pour cream over sticky toffee pudding. Cover and refrigerate for 2 days.

  2. In a large bowl, beat egg yolks with sugar. Stir in Cognac and rum.

  3. Strain infused cream through a fine sieve, pressing on solids. In a medium bowl, whip 3 cups of the infused cream until stiff. Fold in egg yolk mixture. In a large bowl, using clean beaters, beat egg whites with salt on high speed to stiff peaks. Fold beaten egg whites into whipped cream. Refrigerate eggnog until chilled, about 2 hours.

Notes

Sticky toffee pudding is available at Whole Foods and specialty-food shops.

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