Oh, my, this is rich, but I knew it would be. :) I followed the recipe pretty closely. I forgot to add the rum extract before chilling the pudding (which was so thick that stirring it was tough) so I added it before beating the pudding later on. Oh, and I only used 1½ cups heavy cream and I beat it to just shy of stiff peaks (I wanted to be sure it would hold its shape in the crust!). I needed to add a little of the semi-stiff cream to the pudding when beating it. I used a pie crust made from crushed 'almond snap' cookies and butter (baked at 350 for 8 minutes, cooled before filling!), the subtle almond flavor complimented the egg nog nicely. I forgot the extra nutmeg on top, but that was quite fine too. One more thing: I made it around 9 pm Christmas Eve, covered it and stuck it in the fridge overnight, and we ate dessert maybe 6 pm Christmas Day. It held its shape beautifully and was a cinch to cut. Thanks, Rodney. We're all egg nog addicts and this was a nice way to include it in our Christmas dinner dessert!
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