Cooker’s Pot

You’ll Need:

1 small box vanilla pudding and pie filling mix (regular)
1/2 cup sugar
1 qt. milk
3 egg yolks, slightly beaten
3 egg whites, slightly beaten
1 tsp. vanilla extract
1/4 cup peach brandy, to taste
1 cup whipping cream
Nutmeg

Procedure:

Combine pudding mix, sugar and 1/4 cup milk in a 2-quart saucepan. Add slightly beaten egg yolks and blend well. Cook over medium heat, stirring until mixture comes to a full boil, about 10 minutes, then cool. Beat egg whites until stiff peaks form. Fold into cooled pudding mixture. Add vanilla extract and brandy. Chill several hours. Just before serving, whip cream and spoon onto eggnog. Sprinkle with nutmeg.

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