Egg Nog Parfaits

Egg Nog Parfaits

Submitted by: Cheryl Rogers

Serving Size: 8

Nutritional Information: 849 calories, 44g fat, 18g saturated fat, 194mg cholesterol, 327mg sodium, 102g carbohydrate, 4g fiber, 13g protein

Qty Ingredient
3/4 cupsbutter, softened
2 large egg yolks
2 tablespoonsbutter
2 tablespoonsrum
1/2 teaspoonsground nutmeg
8 ouncespecans, chopped
1/4 cupsbutter, melted
2 tablespoonsgranulated sugar
1/8 teaspoonssalt
1/4 teaspoonsground nutmeg
1 cupsgolden raisins
1/4 cupsrum
2 whole large eggs
3 cupswhole milk
1 cupsgranulated sugar
1/4 teaspoonsground nutmeg
1 tablespoonsrum
1/2 teaspoonssalt
3 large eggs
2 cupsall-purpose flour
1 teaspoonsbaking powder
3/4 cupswhole milk
1/3 cupsall-purpose flour
3/4 cupssugar
1/8 teaspoonssalt
1 cupsapricot jam, pureed in a food processor
Photo coming soon!

Directions:

  1. Rum Cake: Preheat oven to 350 F. Grease and flour a 3x4x12-inch loaf pan (or use a 9x9-inch square baking pan); set aside. In a mixing bowl beat butter, sugar, nutmeg, rum and salt until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and baking powder; alternately add flour mixture and milk to creamed mixture. Pour batter into prepared pan. Bake for 30 to 35 minutes or until a wooden toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack for 10 minutes. Remove cake from pan; cool thoroughly on rack. Using a serrated knife, cut cake into 1 inch cubes.
  2. Rum Pudding: In a heavy saucepan stir together flour, sugar, salt and 1/4 cup of the milk into a thick paste. In a separate saucepan heat remaining milk to 160 F. Stir hot milk into the flour mixture. Place over medium heat and cook, stirring constantly, until mixture almost comes to a boil. In a separate bowl beat whole eggs and egg yolks. Whisking constantly, drizzle in about 1 cup of the hot milk mixture. Return egg and milk mixture to saucepan. Cook and stir for 3 minutes more. Mixture will be very thick. Remove from heat and whisk in butter, rum and nutmeg. Transfer pudding to a bowl and place a layer of plastic wrap over the surface. Refrigerate until completely cool.
  3. Spiced Pecans: In a nonstick skillet heat the pecans until lightly toasted. Add butter, sugar, salt and nutmeg, tossing to coat. Spread nuts out on a parchment-lined baking sheet to cool.
  4. Rum Raisins: Place raisins and rum in a microwave-safe measuring cup. Microwave on high for 60 to 90 seconds or until boiling. Let stand at room temperature for 1 to 2 hours to plump raisins. Drain raisins; discard rum.
  5. Assembly: Using 8 individual parfait glasses, add 2 layers of each component in the following order: cake cubes, jam, raisins, pudding and pecans.