Eggnog Pudding

1. 1

   Mix together flour, cornstarch and sugar in a saucepan.

2. 2

   Add 1/4 cup of the milk to the flour mixture and stir until smooth.

3. 3

   In another saucepan, scald the remaining 2 3/4 cups milk; add to flour mixture.

4. 4

   Cook and stir mixture over medium-low heat; do not allow to boil.

5. 5

   In a bowl beat the yolks; remove 1/2 cup hot mixture and add to yolks to temper them; mix well and return to pot.

6. 6

   Continue to cook over low heat for an additional 2 to 3 minutes.

7. 7

   Remove from heat; add butter and vanilla.

8. 8

   Thoroughly fold egg whites into the hot mixture.

9. 9

   Place in individual custard dishes or a single bowl, sprinkle with freshly grated nutmeg and chill.

No additional tips available.