No need to preheat the oven or spend any time stirring at the stove for these peppermint pudding shooters; almost the entire recipe is made in a blender! The trick here is bringing your heavy cream just up to a boil (takes only a minute or two), then letting the heat from it cook the rest of the ingredients in the blender until the pudding is lush and silky.
You can serve it warm, room temp or chilled, which makes things extra easy when you're entertaining. A little peppermint extract and crushed candy canes on the whipped cream make these perfect for the holidays, but you can serve them all year long and just swap out other extracts and toppings like almond with toasted nuts, orange with fresh zest on top, or even coffee and crumbled cookies. Shot glasses make these extra cute for parties, but you can also serve in ramekins or mini espresso cups.
Technique tip: Use good-quality pastured eggs. Pudding shooters can be served immediately or covered and held in refrigerator for up to 24 hours. They will thicken when cool, and can be served that way, or let come back up to room temperature for an hour before serving for a softer pudding. Either way, wait until just before serving to add the whipped cream.
Special equipment: 10 tall shot glasses or espresso cups and 10 mini espresso spoons.