Ingredients
Scale
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- ¼ teaspoon kosher salt
- 2 ¼ cups eggnog
- 3 large egg yolks
- 2 tablespoons bourbon
- 1 cup heavy cream
- 2 tablespoons confectioners’ sugar
- Cranberry sauce, for serving
- Cinnamon, for serving
Instructions
- Make the pudding. In a medium sauce pan, whisk together sugar, cornstarch, and salt. Whisk in the eggnog and egg yolks. Place over medium heat and cook, whisking continuously until mixture comes to a boil and thickens to pudding consistency. Remove from the heat and whisk in the bourbon. Pour into a heat proof bowl and refrigerate until completely chilled, at least 4 hours.
- When ready to assemble, make the whipped cream. In a large bowl, whip the cream until it forms stiff peaks. I did this by hand but a hand or stand mixer will work. Beat in the confectioners’ sugar.
- Layer eggnog pudding, whipped cream, and cranberry sauce in your serving vessels. Top with a pinch of cinnamon and serve.
- Components of parfaits may be made 1 day ahead of time and stored in the refrigerator.
Notes
Pudding recipe adapted from Pillsbury
Additional chilling time is necessary
- Prep Time: 20 minutes
- Cook Time: 10 minutes