- 2 large eggs, separated
- 2 tablespoons softened butter
- 1/2 cup granulated sugar
- 2 teaspoons vanilla
- pinch salt
- dash ground nutmeg
- 1/4 cup all-purpose flour
- 1 1/3 cups prepared commercial eggnog
- boiling water
In a mixing bowl, beat together the egg yolks, softened butter, granulated sugar, vanilla, salt, and nutmeg. Stir in flour. Stir in eggnog until smooth. The batter will be thin. Fold in the egg whites, working with about 1/3 of the egg whites at a time. Divide the batter among the prepared ramekins.
Place ramekins in a large baking pan; place on middle rack in oven. Ladle boiling water into the pan until the water is about 1 inch in depth.
Bake for 30 to 35 minutes, until pudding cakes are somewhat firm to a light touch. Remove ramekins to a rack to cool slightly, then they may be served with whipped topping or unmold warm cakes on dessert plates and serve with Spiced Vanilla Sauce or a rum sauce.
Makes 4 to 6 cakes.