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Eben Freeman's foamy interpretation of eggnog—infused with the sweet, caramelly flavors of sticky toffee pudding, a British favorite—is halfway between a drink and a dessert. "It's thick enough to eat with a spoon," he says. "So was classic eggnog." More Drinks For A Crowd

Eben Freeman
December 2007

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Credit: © Wendell Webber

Recipe Summary

active:
15 mins
total:
2 hrs 15 mins
Yield:
12
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Ingredients

Ingredient Checklist

Directions

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

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

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

Notes

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

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