Sticky Toffee Pudding Eggnog

1. 1

   In a container with a tight-fitting lid, pour the cream over the sticky toffee pudding.

2. 2

   Cover and refrigerate for 2 days.

3. 3

   In a large bowl, beat the egg yolks with the sugar.

4. 4

   Stir in the Cognac and rum.

5. 5

   Strain the infused cream through a fine sieve, pressing on the solids.

6. 6

   In a medium bowl, whip 3 cups of the infused cream until stiff.

7. 7

   Fold in the egg-yolk mixture.

8. 8

   In a large bowl, using clean beaters, beat the egg whites with the salt on high speed to stiff peaks.

9. 9

   Fold the beaten egg whites into the whipped cream.

10. 10

    Refrigerate the eggnog until chilled, about 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.