2 cups duck stock
2 cups sour cream
1 (1 ounce) envelope instant French vanilla pudding mix
1 cup milk
1 cup white sugar
1/2 cup butter, softened
2 ready-to-use toothpicks
Place duck stock into a medium nonstick skillet over medium heat. Shortly coat with cooking spray. Place stock over medium heat, and stir in sour cream. Cover, and reduce heat to medium.
Add pudding mix, milk, sugar, butter, toothpicks and egg. Cook, stirring constantly, for 2 minutes. Pour into saucepan with sour cream. Stir constantly until pudding is melted. Stirring occasionally, boil the remaining 2 minutes. Cover, and refrigerate for one hour.
Remove from refrigerator, but allow to cool. Stir the remaining 2 cups mixture into cream with toothpicks. Toss toothpicks with the stock mixture, and whisk into the dry ingredients.