Eggnog-esque custard meets ladyfingers and cream in this pint-size dessert. Sprinkle shooters with cinnamon for added flair.
- Portion size 12 servings
- Credits : Canadian Livng Holiday Cookbook: Fall 2009
MethodIn 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.
Nutritional facts Per serving: about
- Sodium 33 mg
- Protein 3 g
- Calories 122.0
- Total fat 6 g
- Potassium 75 mg
- Cholesterol 92 mg
- Saturated fat 3 g
- Total carbohydrate 14 g
- Iron 3.0
- Folate 6.0
- Calcium 6.0
- Vitamin A 8.0