Creamy Eggnog Parfaits

desserts

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Servings: 8

Ingredients

2 cups milk

1½ teaspoons freshly grated nutmeg

⅓ cup sugar

2½ tablespoons cornstarch

⅛ teaspoon salt

6 egg yolks

2 cups thawed frozen whipped topping, divided

¼ teaspoon rum extract

16 thin ginger wafer cookies or other thin wafer cookies plus 8 additional for optional cookie rims, divided Additional freshly grated nutmeg and Cookie Garnish (optional)

Directions

Place milk in microwave cooker and microwave on high 3 minutes. Meanwhile, grate nutmeg. Combine nutmeg, sugar, cornstarch and salt in saucepan; whisk in egg yolks until smooth.
Gradually whisk milk into egg yolk mixture. Cook over medium heat 3–5 minutes or until mixture comes to a boil and thickens, stirring constantly (do not overcook). Remove from heat. Transfer mixture to mixing bowl; place a piece of plastic wrap directly onto surface of custard to prevent “skin” from forming. Refrigerate about 4 hours or until chilled. After it’s chilled, fold in 1 cup of the whipped topping and rum extract.
If desired, decorate eight martini glasses with crushed cookie rims. When ready to assemble parfaits, coarsely chop 16 remaining cookies. Spoon ¼ cup of the custard into each glass; sprinkle with chopped cookies. Top with remaining custard.
Garnish parfaits with whipped topping and sprinkle with additional nutmeg, if desired. Refrigerate until ready to serve. If desired, garnish with cookie.

Recipe Courtesy Of

Pampered Chef