Description
This homemade eggnog pudding is a creamy, spiced dessert that perfectly captures the festive flavors of traditional eggnog. Made with eggnog, heavy cream, nutmeg, and a touch of rum extract, this smooth pudding is cooked on the stovetop until thick and rich. It’s chilled to set and topped with whipped cream, freshly grated nutmeg, and optional sugared cranberries for a delightful holiday treat.
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)
Sugared Cranberries:
- ⅓ cup water
- ⅓ cup granulated sugar
- 1 cup fresh cranberries
- ⅔ cup granulated sugar (for coating)
Instructions
- Combine Eggnog and Cream: In a glass measuring cup, mix the eggnog and heavy cream together and set aside.
- Mix Dry Ingredients: In a medium saucepan, whisk together sugar, cornstarch, salt, and ground nutmeg until evenly combined.
- Add Egg Yolks: Whisk in the egg yolks with the dry mixture until you achieve a smooth mixture with no lumps.
- Incorporate Eggnog Mixture: Slowly pour the eggnog and cream mixture into the egg yolk mixture while whisking constantly to blend thoroughly without curdling.
- Cook the Pudding: Place the saucepan on the stove over medium heat. Stir the mixture constantly with a whisk or spoon, cooking for 8-10 minutes until it thickens enough to coat the back of a spoon and begins to boil. Continue boiling for an additional 30 seconds to activate the cornstarch fully.
- Finish with Flavorings: Remove the pan from heat. Stir in the rum extract and unsalted butter pieces until melted and the pudding is smooth and glossy.
- Strain and Chill: Pour the pudding through a fine mesh sieve into a bowl to remove any lumps. Cover the pudding bowl tightly with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours or, preferably, overnight to set completely.
- Prepare Sugared Cranberries (Optional): In a small saucepan over medium heat, combine ⅓ cup water and ⅓ cup sugar. Stir constantly until the sugar dissolves, then stop stirring and let the syrup simmer briefly. Pour the syrup into a bowl to cool for 5-10 minutes. Add 1 cup of fresh cranberries to the cooled syrup, stirring to coat. Refrigerate overnight, stirring occasionally.
- Dry and Sugar Coat Cranberries: The next day, line a baking sheet with a Silpat or wax paper and place a wire rack on top. Use a slotted spoon to lift the cranberries from the syrup and spread them evenly on the wire rack to dry for about 1 hour. Pour ⅔ cup sugar into a shallow dish and add a third of the cranberries, rolling or shaking them to coat in sugar. Shake off excess sugar and place back on the wire rack to dry for another hour. Repeat the process with the remaining cranberries. Store sugared cranberries in an airtight container in the refrigerator for up to 1 week.
- Serve: When ready to serve, spoon chilled eggnog pudding into bowls or glasses. Top with whipped cream, freshly grated nutmeg, and sugared cranberries as garnish. Enjoy this creamy, festive dessert!
Notes
- For best results, chill the pudding covered with plastic wrap pressed onto the surface to avoid a skin forming.
- Sugared cranberries can be prepared the day before to allow enough time for drying and coating.
- Use full-fat eggnog and heavy cream for a luxuriously creamy texture.
- The rum extract adds traditional eggnog flavor without alcohol, making it family-friendly.
- Store leftover pudding in the refrigerator, covered, for up to 3 days.
- The sugared cranberries add a beautiful festive touch and a sweet-tart contrast to the creamy pudding.
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 155 mg
