Eggnog Pudding Recipe with Nutmeg and Cranberries Recipe

If you’ve ever wished for a dessert that captures all the cozy holiday vibes in one creamy, dreamy bite, then this Eggnog Pudding Recipe with Nutmeg and Cranberries Recipe is going to be your new favorite treat. It’s rich but not heavy, with the warm spice of nutmeg and the festive pop of sugared cranberries that make every spoonful feel like an indulgent celebration. I can’t wait to share how easy and rewarding this recipe is—you’ll find yourself making it again and again during the holidays or whenever you need a little comfort in dessert form.

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Ingredients You’ll Need

Each ingredient in this Eggnog Pudding Recipe with Nutmeg and Cranberries Recipe plays a role in building that luscious texture and cozy flavor, so I always recommend using fresh and good-quality products for the best results.

• Eggnog: Choose a good quality store-bought eggnog or homemade if you prefer control over sweetness and richness.
• Heavy whipping cream: Adds richness and creaminess that makes the pudding silky smooth.
• Granulated sugar: Balances the flavors and helps with the pudding’s texture—you can adjust based on your sweetness preference.
• Cornstarch: The secret thickener that transforms the liquid into a perfectly silky pudding.
• Salt: Just a pinch to bring all the flavors into harmony.
• Ground nutmeg: This warm spice is what gives the pudding a truly festive signature flavor.
• Egg yolks: They enrich the pudding and help it set with a creamy custard-like texture.
• Rum extract: Adds that subtle boozy flavor without the alcohol, making it family-friendly.
• Unsalted butter: Adds depth, shine, and smoothness to the final pudding.
• Whipped cream (optional): For that classic indulgent topping that pairs perfectly.
• Whole nutmeg (for garnish): Freshly grated nutmeg on top makes all the difference in aroma and presentation.
• Fresh cranberries: For making the sugared cranberries that add a delightful tart crunch and festive sparkle.

Variations

I love mixing things up depending on the season or who I’m serving it to. Feel free to tweak this Eggnog Pudding Recipe with Nutmeg and Cranberries Recipe to suit your taste or dietary preferences—it’s surprisingly forgiving!

• Alcohol Swap: Instead of rum extract, use spiced rum or bourbon if you want a boozier version—I tried this once for a holiday party, and it was a hit among grown-ups!
• Non-Dairy Option: Substitute the eggnog and cream for coconut milk-based versions to make it dairy-free; just note the texture will be a bit different but still delicious.
• Sweetener Alternatives: Use maple syrup or honey instead of granulated sugar for a deeper, richer sweetness.
• Fruit Swaps: If fresh cranberries aren’t your thing, pomegranate seeds work great as a tart, festive garnish.

How to Make Eggnog Pudding Recipe with Nutmeg and Cranberries Recipe

Step 1: Combine Your Liquids

Start by mixing your eggnog and heavy cream in a glass measuring cup or bowl. This little combo makes the pudding luscious and creamy. Set it aside because we’re going to integrate it smoothly into the rest of the ingredients.

Step 2: Whisk Dry Ingredients and Egg Yolks

In a medium saucepan, whisk together the sugar, cornstarch, salt, and ground nutmeg until evenly combined. Then add the egg yolks and whisk until you get a perfectly smooth mixture with no lumps. This is crucial because smooth egg yolks will help the pudding thicken evenly.

Step 3: Marry the Eggnog Mixture with the Egg Yolks

Slowly pour your eggnog and cream mixture into the egg yolk mixture, whisking constantly to keep everything smooth. This avoids any unwanted curdling and combines the flavors beautifully before heating.

Step 4: Cook Until Thickened and Rich

Place the saucepan over medium heat and stir the mixture continuously for about 8 to 10 minutes. You’ll notice it gradually thickening—keep an eye until it coats the back of a spoon and even starts to bubble gently. Let it boil for 30 seconds more while stirring to make sure it’s fully cooked and deliciously thick.

Step 5: Finish With Butter and Rum Extract

Remove from heat and stir in the rum extract and butter pieces. The butter melts into the pudding and gives it a silky sheen and rich mouthfeel. Then strain the mixture through a fine mesh sieve into a bowl to catch any bits of cooked egg—this step makes your pudding super smooth, which I learned the hard way is totally worth it.

Step 6: Chill with Care

Cover the pudding bowl with plastic wrap pressed directly onto the surface—this prevents a skin from forming while it cools. Refrigerate for at least four hours, but overnight chilling brings out the best texture and flavor.

Step 7: Make Sugared Cranberries (Optional but Amazing!)

In a small saucepan, dissolve sugar in water over medium heat to make a simple syrup. After cooling the syrup, coat fresh cranberries and refrigerate overnight. The next day, roll them in sugar and dry on a wire rack. These beauties add a festive, crunchy surprise when topping your pudding.

How to Serve Eggnog Pudding Recipe with Nutmeg and Cranberries Recipe

Garnishes

I always crown the pudding with a generous swirl of freshly whipped cream, a sprinkle of freshly grated nutmeg, and those exquisite sugared cranberries. The cream adds an airy contrast, the nutmeg gives a fragrant warmth, and the cranberries provide not just a lovely tart bite but a beautiful festive pop of red.

Side Dishes

This pudding is a dessert star on its own, but if you want to round out your spread, try serving it alongside gingerbread cookies or spiced pecans. They complement the nutmeg flavor wonderfully and add a fun textural contrast.

Creative Ways to Present

I’ve served this pudding in clear glass cups layered with crushed gingersnap cookies for crunch and visual appeal at holiday parties. It’s like a festive parfait! For a casual option, brownie bites and a small goblet of pudding make for a charming and easy-to-eat dessert trio.

Make Ahead and Storage

Storing Leftovers

Once chilled, cover the pudding tightly with plastic wrap and store it in the fridge. It keeps beautifully for up to 3 days, and I often find it tastes even better on day two when the flavors have had extra time to meld.

Freezing

Freezing eggnog pudding doesn’t hold up as well because the texture can become grainy after thawing. I recommend enjoying this recipe fresh or refrigerated rather than frozen.

Reheating

This pudding is best served cold, so I don’t reheat leftovers. If you prefer it warmer, gently warming a small portion in a microwave for 10-15 seconds works, but be careful not to overheat or it will lose its creamy texture.

FAQs

Final Thoughts

When I first tried this Eggnog Pudding Recipe with Nutmeg and Cranberries Recipe, I was blown away by how effortlessly it combines familiar holiday flavors into a silky, comforting dessert everyone can enjoy. My family goes crazy for the richness and those little bursts of tangy cranberry sweetness. I really encourage you to try this recipe exactly as is the first time—you might find it becoming a cherished tradition, just like it did for me. So next time you want something festive, creamy, and utterly satisfying, this pudding will have you covered.

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