HOW TO

Pastry - Serves: 6-8 - Preparation time: 15 minutes - Cooking time:  90-120 minutes(cool)   Break the cookies into small pieces Add 2-3 tablespoons of eggnog and 2-3 tablespoons of eau-de-vie Stir it well together so all the cookies are covered with eggnog and eau-de-vie. Add first the sugar and then the milk in a sauce pan and heat up. Stir now and then, this prevents the milk from getting burnt. When the milk is warm you add the custard to the milk and stir it well. Keep the heat fairly low to prevent lumps. When stirring it is important to reach the bottom, sides and corners of the saucepan to prevent the pudding from sticking and burning. Remove pudding from heat when it has thickened.
Add the mixture into the glass bowl with the cookies and mix it well. Let the pudding cool uncovered and then cover with plastic wrap and refrigerate until well chilled, about two hours. Serve the pudding warm, cold, or at room temperature with softly whipped cream and some crumbled cracked almond cookies.