Description
This Homemade Eggnog Pudding is a rich and creamy dessert combining the festive flavors of eggnog, nutmeg, and a hint of rum extract. Perfectly thickened with cornstarch and enriched with butter and egg yolks, this pudding is chilled until silky smooth 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 (see notes)
Instructions
- Combine liquids: In a glass measuring cup, mix the eggnog and heavy cream together and set aside for use in the pudding base.
- Mix dry ingredients: In a medium saucepan, whisk together sugar, cornstarch, salt, and ground nutmeg until evenly combined to create the dry base for thickening.
- Add egg yolks: Whisk the 4 large egg yolks into the dry ingredients until the mixture is smooth and uniform.
- Incorporate liquids: Gradually pour the eggnog and cream mixture into the egg mixture while whisking constantly to avoid lumps and ensure everything is combined.
- Cook pudding: Place the saucepan over medium heat on the stovetop and stir continuously. Cook the mixture for 8-10 minutes until it thickens and begins to boil. It should be thick enough to coat the back of a spoon. Continue boiling for an additional 30 seconds while stirring.
- Finish pudding: Remove the saucepan from heat and stir in rum extract and unsalted butter pieces until melted and smooth. For an extra smooth texture, strain the pudding through a fine mesh sieve into a clean bowl.
- Chill: Cover the pudding bowl with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate for at least 4 hours or preferably overnight to set and chill completely.
- Serve: Garnish with whipped cream, freshly grated nutmeg, and sugared cranberries if desired. Enjoy this creamy, festive dessert chilled.
- Prepare sugared cranberries (optional): In a small saucepan, combine ⅓ cup water and ⅓ cup sugar over medium heat, stirring until dissolved. Stop stirring and simmer briefly. Cool the syrup for 5-10 minutes. Add 1 cup fresh cranberries to coat, then refrigerate overnight stirring occasionally. The next day, dry cranberries on a wire rack for 1 hour. Roll cranberries in ⅔ cup sugar in batches, shake off excess sugar, and dry for another hour. Store in an airtight container refrigerated for up to 1 week.
Notes
- The plastic wrap should be placed directly on the pudding surface to prevent a skin from forming as it chills.
- Sugared cranberries add a beautiful festive garnish and can be prepared the day before serving.
- If rum extract is unavailable, a teaspoon of vanilla extract can be substituted but will alter the traditional flavor slightly.
- Be patient when cooking the pudding; constant stirring and gradual heating are key to a silky texture without lumps.
- This pudding can be made a day ahead to develop deeper flavors and ensure it’s fully set before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 36g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 36g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 245mg
