Ingredients
- Spiced Vanilla Sauce with Butter:
- 2 large eggs, separated
- 2 tablespoons softened butter
- 1/2 cup granulated sugar
- 2 teaspoons vanilla
- pinch salt
- dash ground nutmeg
- 1/4 cup all-purpose flour
- 1 1/3 cups prepared commercial eggnog
- boiling water
- 1 cup sugar
- 2 tablespoons flour
- 1/4 teaspoon nutmeg
- 1/8 teaspoon allspice
- 1 cup cold water
- 2 tablespoons butter
- 1 teaspoon vanilla extract
Preparation
Step 1
Butter six 5- to 6-ounce ramekins or four 7 to 8-ounce ramekins.
Heat oven to 350°. Beat egg whites in a small bowl just until soft peaks begin to form; set aside.
In a mixing bowl, beat together the egg yolks, softened butter, granulated sugar, vanilla, salt, and nutmeg.
Stir in flour.
Stir in eggnog until smooth.
The batter will be thin.
Fold in the egg whites, working with about 1/3 of the egg whites at a time.
Divide the batter among the prepared ramekins.
Place ramekins in a large baking pan; place on middle rack in oven.
Ladle boiling water into the pan until the water is about 1 inch in depth.
Bake for 30 to 35 minutes, until pudding cakes are somewhat firm to a light touch.
Remove ramekins to a rack to cool slightly, then they may be served with whipped topping or unmold warm cakes on dessert plates and serve with Spiced Vanilla Sauce or a rum sauce.
Spiced Vanilla Sauce with Butter:
In saucepan, mix together the sugar, flour, nutmeg, and allspice; blend in cold water.
Bring to a simmer and simmer until clear and thickened.
Blend in butter and vanilla. Serve over hot fritters or serve with bread pudding or other dessert.