Creamy Eggnog Parfaits

Place milk in Small Micro-Cooker®. Microwave on HIGH 3 minutes. Meanwhile, grate nutmeg using Microplane® Adjustable Grater. Combine nutmeg, sugar, cornstarch and salt in (1.5-qt./1.4-L) Saucepan; whisk in egg yolks using Silicone Flat Whisk until smooth.
Gradually whisk milk into egg yolk mixture. Cook over medium heat 3-5 minutes or until mixture comes to a boil and thickens, stirring constantly (do not overcook). Remove from heat. Transfer mixture to Stainless (2-qt./2-L) Mixing Bowl; place a piece of plastic wrap directly onto surface of custard to prevent “"skin”" from forming. Refrigerate about 4 hours or until chilled. Fold in 1 cup (250 mL) of the whipped topping and rum extract.
If desired, decorate eight martini glasses with crushed cookie rims (see cook's tip). When ready to assemble parfaits, coarsely chop 16 remaining cookies. Spoon ¼ cup (50 mL) of the custard into each glass; sprinkle with chopped cookies. Top with remaining custard.
Attach open star tip to Easy Accent® Decorator; fill with remaining whipped topping. Garnish parfaits with whipped topping and sprinkle with additional nutmeg, if desired. Refrigerate until ready to serve. If desired, garnish with Cookie Garnish.

Ingredient :

2 cups (500 mL) milk
1 1/2 tsp (7 mL) freshly grated nutmeg
1/3 cup (75 mL) sugar
2 1/2 tbsp (37 mL) cornstarch
1/8 tsp (.5 mL) salt
6 egg yolks
2 cups (500 mL) thawed frozen whipped topping, divided
1/4 tsp (1 mL) rum extract
16 thin ginger wafer cookies or other thin wafer cookies plus 8 additional for optional cookie rims, divided
Additional freshly grated nutmeg and Cookie Garnish (optional, see Chef's Corner and Festive Holiday Touches)