Shortbread and Eggnog Pudding Trifles

Ingredients:

• 2 – 5.3 oz boxes of Shortbread Cookies (I used Walker’s)

Pudding:

• 2 cups of commercially prepared eggnog
• Pinch of salt
• ¼ cup sugar
• 3 T. cornstarch
• ½ cup cold milk
• 2 egg yolks
• 1 tsp. vanilla extract
• 2 T. butter
• Grated fresh nutmeg for sprinkling

Whipped Cream:

• ½ cup heavy cream
• 3 T. extra-fine sugar

Directions:

1. Reserve 4 cookies for garnish.  In a large bowl or bag, crush the remaining shortbread cookies until crumbs form.  Place 2-3 tablespoons of crumbs in the bottom of 4-5 8oz. glasses.  (I used small 4 oz. canning jars).

Pudding:

1. Pour 2 cups eggnog, sugar, and salt in a medium saucepan and place over medium-high heat.  In a small bowl, make a slurry with the cornstarch and cold milk, whisking vigorously until no lumps remain.  Add the two egg yolks to the slurry and whisk again until combined.  
2. When the eggnog mixture has come to a boil, remove from heat and slowly pour in the slurry while whisking constantly.  Return to heat and cook again until the mixture thickens, but is still pourable.  Remove from heat and add vanilla extract and butter.  Stir until combined.  You can either make the trifles now or put plastic wrap over the pudding with the wrap lying on top of the pudding and place in the refrigerator. 
3. To make whipping cream, whip heavy cream on medium high speed with an electric mixer.  Gradually pour in extra-fine sugar, 1 tablespoon at a time.  Increase speed to high and whip until thick and fluffy.   
4. Layer cookie crumbs and pudding in glasses until filled.  Top with whipped cream and sprinkle with nutmeg.