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Help--leftover eggnog

j
Jessica Shatan Jan 7, 2005 12:22 PM

Any ideas about what to do with left over eggnog besides making french toast?
Thanks!

  1. t
    TP Jan 7, 2005 10:30 PM

    Eggnog 3 Leches

    1. d
      Devon Jan 7, 2005 03:45 PM

      Makes great bread pudding. Remember to cut back on the sugar in the recipe.

      1. m
        Middydd Jan 7, 2005 01:41 PM

        Can you freeze eggnog? I've got two cartons that don't expire until January 22.

        1 Reply
        1. re: Middydd
          d
          Dorothy Jan 8, 2005 12:49 AM

          No. It will separate when you thaw it. Use it now. French toast is a good option.

        2. m
          Meils Jan 7, 2005 01:41 PM

          This is from December's Cooking Light. I haven't tried it so I don't know how it tastes.

          Eggnog Cheese Pie with Bourbon Cream
          From Cooking Light


          Crust:
          32 low-fat graham crackers (8 cookie sheets)
          2 tablespoons granulated sugar
          1 1/2 tablespoons butter, melted
          1 large egg white
          Cooking spray

          Filling:
          1/2 cup plain fat-free yogurt
          1/2 cup (4-ounces) block-style 1/3-less-fat cream cheese, softened
          1/2 cup (4-ounces) block-style fat-free cream cheese, softened
          1 teaspoon vanilla extract
          2 large eggs
          1/3 cup granulated sugar
          2 tablespoons all-purpose flour
          1/8 teaspoon salt
          2/3 cup eggnog
          2 large egg whites
          2 tablespoons granulated sugar

          Bourbon cream:
          3/4 cup frozen fat-free whipped topping, thawed
          2 tablespoons eggnog
          1 teaspoon bourbon
          1/8 teaspoon grated nutmeg

          Preheat oven to 350°.
          To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and 1 egg white; pulse 5 times or just until moist. Press crumb mixture evenly into a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes; cool on a wire rack for 15 minutes.

          Reduce oven temperature to 325°.

          To prepare filling, spoon yogurt onto several layers of heavy-duty paper towels; spread yogurt to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula. Place cream cheeses and vanilla in a bowl; beat with mixer at medium speed until smooth. Add eggs, one at a time, beating well after each addition. Combine sugar, flour, and salt, stirring with a whisk. Add sugar mixture to cheese mixture; beat until combined. Add yogurt to cheese mixture; add eggnog. Beat at low speed just until combined.

          Beat 2 egg whites with a mixer at medium speed until soft peaks form. Add 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold egg whites into the eggnog mixture. Pour filling into prepared crust. Bake at 325° for 40 minutes or until center is almost set. Cool completely on wire rack. Chill overnight.

          To prepare bourbon cream, place the whipped topping in bowl. Gently fold in 2 tablespoons eggnog and bourbon; chill. Top each pie slice with bourbon cream; sprinkle with nutmeg before serving.

          1. f
            foodiex2 Jan 7, 2005 01:16 PM

            My husband uses it in place of cream in his coffee!

            1. e
              Ellen Jan 7, 2005 01:08 PM

              I finished mine with some Knob Creek bourbon the other night. mmmmm

              1. f
                fromthebay Jan 7, 2005 12:51 PM

                check out this eggnog cake recipe from the san jose mercury news

                Link: http://www.mercurynews.com/mld/mercur...

                1 Reply
                1. re: fromthebay
                  m
                  Middydd Jan 7, 2005 01:40 PM

                  There's another good eggnogg cake, Eggnog Rum Bundt Cake on the Seattle Times site. (sign in required)

                  Link: http://archives.seattletimes.nwsource...

                2. c
                  curiousbaker Jan 7, 2005 12:26 PM

                  Put it through the ice cream freezer. Egg nog ice cream - yum.

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