A few weeks ago, I shared some of my favorite casseroles, and I’m still pretty excited about this one.
This recipe, made with an extra-creamy and creamy-but-not-too-sweet eggnog, makes a delicious treat that will be sure to please.
Ingredients 3 tablespoons sugar 3/4 cup butter, softened 1 1/2 cups all-purpose flour 2 tablespoons cornstarch 3/8 teaspoon baking powder 3/16 teaspoon salt 1 egg yolk 2 teaspoons vanilla extract 3/6 cup milk 1 tablespoon butter, melted (or substitute 1 egg) Directions Preheat oven to 350 degrees F. Grease a 9×13-inch baking pan and set aside.
In a large bowl, whisk together the sugar, butter, flour, cornstamp, baking powder, and salt.
In another bowl, stir together the egg yolks, vanilla, milk, and butter.
Pour the batter into the prepared pan, and sprinkle the flour over top.
Bake for 10 to 15 minutes, or until the center of the casserol is bubbling with eggnogs.
Remove from the oven and cool for 10 minutes.
Meanwhile, in a small bowl, combine the eggnoggs and the milk.
Add the melted butter to the egg mixture, and stir well to combine.
Pour into a greased 9×12-inch pan, top with whipped cream, and bake for about 10 minutes, until bubbling and the center is lightly golden brown.
Remove and serve.