Add milk and mix wellPour into greased ramekin and bake at 180 degree for approx 25 minsFor Toffee:Heat sugar into a little water till it gets golden in colour. Then Microwave the mix till it dissolvesBeat the cream, egg yolks and sugar till light and fluffyAdd warm milk and cream to the egg mix.Eggnog MousseIngredientsEgg yolks: 4Sugar: 75 gmMilk: 475 mlCream: 250 gmBrandy: 85 mlNutmeg powder:  1 tspEgg whites: 4Gelatin:  1 tspWater: 25 mlProcedure:Mix gelatin and water and keep aside for 5 minutes. Serve chill.nb-huayi. At the end, add cream and mix wellServe the pudding topped with warm sticky toffee sauce.Gingerbread Pudding with Sticky toffeeIngredientsButter: 150gmBrown sugar: 150gmGinger powder: 1 tbspEgg: 1Honey: 1 tbspFlour: 150 gmBaking powder: 1/2 tbspMilk: 80 mlFor Sticky ToffeeBrown sugar: 100 gmDairy cream: 125 mlButter: 25 gmMethodBeat butter and sugar till light and fluffyAdd egg and honey to the mixSift flour, baking powder and ginger powder together and mix into the butter mix.— By Chef Manish china non-standard bearing Manufacturers Khanna, founder and partner of Brownie Point and Noir.With Christmas around the corner, Chef Manish Khanna has given modern twists to two of the most popular and traditional desserts of the season. Add butter and remove from flame. Beat it continuously so as not to curdle the eggsAdd brandy, nutmeg powder, processed gelatin and mix wellWhisk egg whites with sugar till it turns light and fluffy and gently fold into the egg nog mix just preparedPour the mix into the glass and set in the fridge overnight