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Jam-Topped Eggnog Trifle

Makes: 10 servings
Prep 15 mins Cook 10 mins Stand 10 mins Chill 4 hrs  to overnight
Jam-Topped Eggnog Trifle
Ingredients
  • EGGNOG CUSTARD
  • 1  envelope  unflavored gelatin
  • 3  tablespoons  water
  • 2 1/2  cups  whipping cream
  • 1  cup  eggnog
  • 2/3  cup  sugar
  •  Large pinch  salt
  • TRIFLE
  • 3/4  cup  strawberry or raspberry jam
  • 2  teaspoons  lemon juice
  •  Purchased or homemade star-shape cookies, sprinkled with sugar and nutmeg
Directions Eggnog Custard:

1. In a small bowl stir together the gelatin and water. Let stand 5 minutes.

2. Meanwhile, in a medium saucepan combine the whipping cream, eggnog, sugar, and salt. Heat, stirring occasionally, over medium heat until hot. Remove from heat. Stir in gelatin mixture. Cool slightly, about 10 minutes, stirring occasionally (stirring prevents the gelatin from sinking to the bottom). Immediately pour into dishes as directed in Layer 1.

TRIFLE ASSEMBLY:

3. LAYER 1 Divide Eggnog Custard among ten 6-ounce coffee cups, tea cups, or small dishes. Loosely cover with plastic wrap. Refrigerate about 2 hours, until set.

4. LAYER 2 Sprinkle nutmeg on custard.

5. LAYER 3 In a small bowl whisk together the jam and lemon juice. Spoon into each cup, spreading to cover custard. Refrigerate 2 hours or overnight.

6. LAYER 4 To serve, top each trifle with a star-shape sugar cookie.

Nutrition Facts (Jam-Topped Eggnog Trifle)
  • Servings Per Recipe 10,
  • cal. (kcal) 363,
  • Fat, total (g) 24,
  • chol. (mg) 97,
  • sat. fat (g) 15,
  • carb. (g) 35,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 0,
  • sugar (g) 27,
  • pro. (g) 3,
  • vit. A (IU) 875,
  • vit. C (mg) 3,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 4,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 68,
  • Potassium (mg) 107,
  • calcium (mg) 81,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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