Description
This Homemade Eggnog Pudding is a rich and creamy dessert that captures the festive flavors of traditional eggnog in a smooth, luscious pudding form. Infused with nutmeg and a hint of rum extract, it’s perfect as a comforting treat during the holidays or any special occasion. Topped with whipped cream, grated nutmeg, and optional sugared cranberries, this pudding offers a perfect balance of sweetness and holiday spice.
Ingredients
Scale
Eggnog Pudding:
- 2 and ½ cups Eggnog
- ½ cup heavy whipping cream
- ⅔ cup granulated sugar
- 4 Tablespoons cornstarch
- ¼ teaspoon salt
- ½ teaspoon ground nutmeg
- 4 large egg yolks
- 1 teaspoon rum extract
- 3 Tablespoons unsalted butter, cut into pieces
Optional Toppings:
- Whipped cream
- Grated whole nutmeg, for garnish
- Sugared cranberries (recipe below)
Instructions
- Combine eggnog and cream: In a glass measuring cup, mix the eggnog and heavy whipping cream together. Set aside.
- Mix dry ingredients and eggs: In a medium saucepan, whisk together granulated sugar, cornstarch, salt, and ground nutmeg. Add the egg yolks and whisk until the mixture is smooth and well combined.
- Combine liquids: Slowly pour the eggnog and cream mixture into the egg yolk mixture while whisking constantly to ensure everything is evenly incorporated.
- Cook pudding: Place the saucepan over medium heat on the stove. Cook the mixture, stirring continuously, until it thickens and begins to boil, about 8-10 minutes. The pudding should be thick enough to coat the back of a spoon. Continue boiling gently for an additional 30 seconds to fully cook the cornstarch.
- Add flavor and butter: Remove the saucepan from heat. Stir in the rum extract and the pieces of unsalted butter until fully melted and the pudding is smooth.
- Strain pudding: Pour the pudding through a fine mesh sieve into a clean bowl to ensure a silky texture.
- Chill the pudding: Cover the bowl tightly with plastic wrap, pressing the wrap directly onto the pudding surface to prevent a skin from forming. Refrigerate for at least 4 hours, preferably overnight, to fully set and chill.
- Garnish and serve: Before serving, top the pudding with whipped cream, freshly grated nutmeg, and sugared cranberries if desired.
- Make sugared cranberries (optional): In a small saucepan, dissolve ⅓ cup sugar in ⅓ cup water over medium heat. Once dissolved, let the syrup simmer without stirring, then cool for 5-10 minutes. Coat 1 cup fresh cranberries in the syrup, refrigerate overnight stirring occasionally. Next day, drain and dry cranberries on a wire rack for 1 hour. Roll cranberries in ⅔ cup sugar, let dry another hour, then store in an airtight container refrigerated up to 1 week.
Notes
- Press plastic wrap directly on pudding before chilling to avoid skin formation.
- Sugared cranberries can be made ahead and stored for up to one week.
- Use fresh whole nutmeg for best flavor when garnishing.
- Ensure constant stirring during cooking to prevent lumps or burning.
- For a boozier pudding, substitute rum extract with real rum in moderation.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 170 mg
