Ingredients Jump to Instructions ↓

  1. 1 cup water

  2. 1/2 cup butter or margarine

  3. 1 cup all purpose flour

  4. 4 eggs eggnog cream (below) powdered sugar Eggnog Cream:

  5. 1 pkg (4 serving size) vanilla instant pudding and pie filling mix

  6. 1 cup milk

  7. 1 tsp ground nutmeg

  8. 1 tsp rum extract

  9. 1/4 tsp ground ginger

  10. 2 cups whipping (heavy) cream

Instructions Jump to Ingredients ↑

  1. Heat oven to 400F. Heat water and butter to rolling boil in 2-1/2 qt saucepan. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth. Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet. Bake 35-40 minutes or until puffed and golden. Cool away from draft. Cut off tops of puffs; pull out any soft dough. Fill puffs with Eggnog Cream; replace tops. Sprinkle with powdered sugar. Serve immediately. Store covered in refrigerator. Makes 10-12 creampuffs. Eggnog Cream: Beat all ingredients except cream in large bowl with electric mixer on low speed, for 1-2 minutes or until smooth. Add cream. Beat on high speed 1-2 minutes or until soft peaks form. Yield: serves 12


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