Eggnog Tiramisu Shooters
9 people added this to their Recipe Box
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 122122 cal |
| pro | 3 g3g pro |
| total fat | 6 g6g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 14 g14g carb |
| fibre | 00 fibre |
| chol | 92 mg92mg chol |
| sodium | 33 mg33mg sodium |
| potassium | 75 mg75mg potassium |
| % RDI: | - |
| calcium | 66 calcium |
| iron | 33 iron |
| vit A | 88 vit A |
| folate | 66 folate |
Eggnog-esque custard meets ladyfingers and cream in this pint-size dessert. Sprinkle shooters with cinnamon for added flair.
Ingredients
- 1/2 cup granulated sugar 1/2 cup granulated sugar
- 2 tbsp cornstarch 2 tbsp cornstarch
- 1/4 tsp cinnamon 1/4 tsp cinnamon
- 1/8 tsp ground nutmeg 1/8 tsp ground nutmeg
- 2 cups milk 2 cups milk
- 4 egg yolks 4 egg yolks
- 1/4 cup bourbon 1/4 cup bourbon or dark rum
- 1 tbsp salted butter 1 tbsp salted butter
- 6 ladyfinger cookies , chopped6 ladyfinger cookies, chopped
- 1/4 cup whipping cream 1/4 cup whipping cream
- 1/2 tsp icing sugar 1/2 tsp icing sugar
Preparation
In saucepan, whisk together sugar, cornstarch, cinnamon and nutmeg; whisk in milk. Bring to simmer over medium heat, stirring constantly.
In bowl, whisk egg yolks; gradually stir in half of the hot milk mixture. Return to pan; cook over medium-low heat, stirring constantly, until mixture thickly coats back of spoon, about 5 minutes.
Strain into clean bowl. Whisk in 2 tbsp (25 mL) of the bourbon and butter. Place plastic wrap directly on surface. Refrigerate until chilled, about 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Toss ladyfingers with remaining bourbon; set aside.
In bowl, whip cream with icing sugar; set aside.
In each of 12 small (2 oz/60 mL) glasses or mini (3 oz/90 mL) ramekins, layer heaping 1 tbsp (15 mL) of the ladyfingers, 3 tbsp (45 mL) of the custard and dollop of the whipped cream.
In bowl, whisk egg yolks; gradually stir in half of the hot milk mixture. Return to pan; cook over medium-low heat, stirring constantly, until mixture thickly coats back of spoon, about 5 minutes.
Strain into clean bowl. Whisk in 2 tbsp (25 mL) of the bourbon and butter. Place plastic wrap directly on surface. Refrigerate until chilled, about 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Toss ladyfingers with remaining bourbon; set aside.
In bowl, whip cream with icing sugar; set aside.
In each of 12 small (2 oz/60 mL) glasses or mini (3 oz/90 mL) ramekins, layer heaping 1 tbsp (15 mL) of the ladyfingers, 3 tbsp (45 mL) of the custard and dollop of the whipped cream.
Source : Canadian Livng Holiday Cookbook: Fall 2009
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