Here is the recipe for my family’s famous shortbread & eggnog pudding trifle recipe.
2 cups of eggnog Pinch of salt
1/4 cup sugar
3 tablespoons cornstarch
1/2 cup cold milk
2 egg yolks
1 teaspoon vanilla extract
2 tablespoons butter
Grated nutmeg for sprinkling
Reserve 4 shortbread petticoat tails for garnish. In a large bowl, crush the remaining shortbread cookies with your hands until crumbs form. Place 2 tablespoons of crumbs in the bottom of 4-5 eight ounce glasses or jars.
Pour eggnog, sugar, and salt in a medium saucepan anyplace over medium high heat. In a small bowl, make a Surry with the cornstarch and cold milk, whisking vigorously. Add egg yolks and whisk together.
When the eggnog mixture has come to a boil, remove from heat and slowly pour in slurry, whisking vigorously. Reput back on heat and cook until mixture thickens (will take 1 to 2 minutes). Remove from heat and add vanilla extract and butter. Pour some of the mixture over the crumbs in glasses. Add another layer of crumbs over pudding and continue layering until filled.
1/2 cup heavy cream
3 tbsp extra fine sugar
Whip heavy cream with a mixer. Gradually pour in sugar, 2 tbsp at a time. Whip until thick and fluffy. Dollop onto pudding trifle and sprinkle with nutmeg!