Description
This Homemade Eggnog Pudding is a creamy and festive dessert that’s perfect for the holiday season. Made with rich eggnog, egg yolks, and warm spices like nutmeg, this pudding delivers the classic flavors of eggnog in a silky, comforting texture. Enhanced with a hint of rum extract and topped with whipped cream, freshly grated nutmeg, and optional sugared cranberries, it makes a delightful treat to enjoy chilled.
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 (see recipe below)
Sugared Cranberries:
- ⅓ cup water
- ⅓ cup granulated sugar
- 1 cup fresh cranberries
- ⅔ cup granulated sugar (for coating)
Instructions
- Combine liquids: In a glass measuring cup, combine the eggnog and heavy cream. Set aside.
- Mix dry ingredients: In a medium saucepan, whisk together sugar, cornstarch, salt, and ground nutmeg until evenly combined.
- Add egg yolks: Add the 4 large egg yolks to the dry mixture and whisk until smooth and fully incorporated.
- Combine mixtures: Slowly pour the eggnog and cream mixture into the egg and dry ingredients while whisking constantly to ensure a smooth, lump-free batter.
- Cook pudding: Place the saucepan over medium heat on the stove. Cook the mixture, stirring constantly, until it thickens and begins to boil, about 8-10 minutes. The mixture should coat the back of a spoon. Let it boil for an additional 30 seconds to fully cook the cornstarch.
- Finish pudding: Remove the saucepan from heat. Stir in the rum extract and unsalted butter pieces until melted and the pudding is smooth. Strain the pudding through a fine mesh sieve into a bowl to remove any lumps for a silky texture.
- Chill pudding: Cover the bowl with plastic wrap, pressing it 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 water and sugar, stirring constantly until sugar dissolves. Allow mixture to simmer briefly, then pour into a bowl and let cool 5-10 minutes. Stir in fresh cranberries and refrigerate overnight, stirring occasionally to coat evenly.
- Dry sugared cranberries: The next day, line a baking sheet with wax paper and place a wire rack on top. Using a slotted spoon, transfer the cranberries from syrup to wire rack to dry for about 1 hour.
- Coat cranberries with sugar: Pour ⅔ cup sugar into a shallow dish. Roll one third of the cranberries in the sugar until fully coated. Shake off excess sugar using a slotted spoon and place back on wire rack to dry for about 1 hour. Repeat with remaining cranberries.
- Serve: Once pudding is chilled, garnish with whipped cream, grated nutmeg, and sugared cranberries as desired. Enjoy this festive, creamy dessert!
Notes
- For best results, chill the pudding overnight to allow flavors to meld and texture to set properly.
- The sugared cranberries can be made alongside the pudding so they are both ready to serve the next day.
- Store sugared cranberries in an airtight container in the refrigerator for up to 1 week.
- Pressing plastic wrap directly onto the pudding surface prevents a skin from forming during chilling.
- Use fresh whole nutmeg to grate for garnish to maximize aroma and flavor.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 350
- Sugar: 35g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 150mg
