Ingredients
- For the pudding
- 100 g granulated sugar
- 3 tbsp cornstarch (30 g)
- 1 pinch salt
- 1/2 tsp ground cinnamon
- 750 ml LUXLAIT eggnog
- 4 egg yolks
- For the biscuit base and decoration
- 1–2 packets of LUXLAIT sablé biscuits
- For the topping
- 500 ml heavy whipping cream
- 2–3 tbsp powdered sugar
- 100 g pomegranate arils
Instructions
- Place the sugar, cornstarch, salt and cinnamon in a medium-sized pan. With a whisk, stir in the eggnog and egg yolks until combined.
- Whisk constantly on a medium heat until the mixture has thickened and coats the back of a spoon (about 5–8 minutes).
- Pour the pudding mixture into a medium-sized bowl, and cover with cling-film, ensuring it touches the surface of the pudding to prevent a skin from forming. Refrigerate until set (3 hours).
- Whip the heavy cream with the sugar, until stiff peaks form.
- Crumble half a packet of the LUXLAIT biscuits into the bottom of a trifle bowl or a large glass bowl. Spread half of the eggnog pudding on top, followed by half of the whipped cream on top of the pudding. Repeat the layers with some more of the biscuits, the rest of the pudding and the whipped cream.
- Refrigerate for 6 hours or overnight. Top with the pomegranate arils and decorate with one or more biscuits before serving.
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