Ingredients
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1/4 cup shelled pistachios
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1 cup eggnog
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1 cup milk
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2 tbsp cornstarch
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1/2 cup sugar
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4 egg yolks
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1 tsp vanilla extract
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1/4 tsp ground nutmeg
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2 (1.9 oz) pkgs mini fillo shells
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1/4 cup pomegranate seeds
Steps
1
Chop the pistachios. In a saucepan, combine the eggnog, milk, cornstarch, and sugar. Cook 1 min. on medium, until sugar has dissolved (do not boil), stirring often. Remove from heat and cool slightly.
2
In a medium bowl, whisk the egg yolks until smooth. Stir in ¼ cup of the eggnog mixture. With a wooden spoon, slowly stir the egg yolks into the saucepan with the remaining eggnog mixture. Cook 2 min. on medium, until thick (do not boil), stirring constantly. Remove from heat and stir in the vanilla and nutmeg.
3
Arrange the phyllo cups on a baking sheet. Divide the eggnog mixture between the cups and refrigerate 1 hour, until filling is set. Top each with a few pomegranate seeds and some pistachios.
