Cooking Method

1. In a food bag, mash digestive biscuits into crumbs, and set aside.

2. In a pot, add corn starch, sugar, salt, eggnog and egg yolk, and stir well.

3. Cook the mixture in low heat, keep stirring until thicken (approximately 5 minutes).

4. Remove from heat and then add cinnamon powder, stir well and set aside.

5. Add whipping cream and powdered sugar into a mixing bowl, and beat until stiff peak is formed.

6. Add whipped cream and gently mix until well combined.

7. Add 2 tbsp biscuit crumbs into the cup; fill the cup with mixture until 90% full.

8. Refrigerate for 2~3 hours or until set.

9. Top the pudding with whipped cream and cinnamon powder before serving.