Eggnog Pudding

• 1/4 cup all-purpose flour
• 1 tablespoon cornstarch
• 3/4 cup sugar
• 3 cups milk
• 2 egg yolks
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 2 egg whites, stiffly beaten
• Freshly grated nutmeg

1. Mix together flour, cornstarch and sugar in a saucepan.
2. Add 1/4 cup of the milk to the flour mixture and stir until smooth.
3. In another saucepan, scald the remaining 2 3/4 cups milk; add to flour mixture.
4. Cook and stir mixture over medium-low heat; do not allow to boil.
5. In a bowl beat the yolks; remove 1/2 cup hot mixture and add to yolks to temper them; mix well and return to pot.
6. Continue to cook over low heat for an additional 2 to 3 minutes.
7. Remove from heat; add butter and vanilla.
8. Thoroughly fold egg whites into the hot mixture.
9. Place in individual custard dishes or a single bowl, sprinkle with freshly grated nutmeg and chill.

allpurpose, cornstarch, sugar, milk, egg yolks, butter, vanilla, egg whites, nutmeg

Taken from www.foodnetwork.com/recipes/paula-deen/eggnog-pudding-recipe.html (may not work)