Description
This Homemade Eggnog Pudding is a creamy, festive dessert that combines the rich flavors of classic eggnog with a smooth, custard-like texture. Perfectly spiced with nutmeg and enhanced with a touch of rum extract, this pudding is a delightful holiday treat. Served chilled and topped with whipped cream, grated nutmeg, and optional sugared cranberries, it’s an elegant and comforting dessert that’s easy to make and sure to impress.
Ingredients
Scale
Eggnog Pudding:
- 2 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 Dairy: In a glass measuring cup, mix the eggnog and heavy cream together and set aside.
- Mix Dry Ingredients: In a medium saucepan, whisk together the sugar, cornstarch, salt, and ground nutmeg until well combined.
- Add Egg Yolks: Whisk the four large egg yolks into the dry mixture until smooth and fully incorporated.
- Incorporate Eggnog Mixture: Slowly pour the eggnog and cream mixture into the egg yolk mixture, whisking constantly to ensure a smooth blend without lumps.
- Cook Pudding: Place the saucepan over medium heat and cook, stirring constantly, for 8 to 10 minutes or until the mixture thickens and begins to boil. The pudding should coat the back of a spoon. Continue to boil gently for an additional 30 seconds while stirring.
- Finish Pudding: Remove the saucepan from heat. Stir in the rum extract and the unsalted butter pieces until the butter is melted and the pudding is silky smooth.
- Strain and Chill: Strain the pudding through a fine mesh sieve into a clean bowl to remove any lumps. Cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours, preferably overnight, to allow the pudding to set completely.
- Prepare Sugared Cranberries: In a small saucepan, combine ⅓ cup water and ⅓ cup sugar. Stir constantly over medium heat until the sugar dissolves. Stop stirring and let the syrup simmer briefly. Remove from heat and transfer to a small bowl to cool for 5-10 minutes. Add 1 cup fresh cranberries and stir to coat them evenly. Refrigerate overnight, stirring occasionally.
- Dry and Sugar Coat Cranberries: The next day, line a baking sheet with a silpat mat or wax paper and place a wire rack on top. Using a slotted spoon, transfer the cranberries from the syrup to the wire rack and let them dry for about 1 hour. Pour ⅔ cup sugar into a shallow dish. Coat a third of the cranberries in sugar by rolling or shaking them in the dish, then shake off excess sugar and place back on the rack to dry for another hour. Repeat with remaining cranberries. Store sugared cranberries in an airtight container in the refrigerator for up to 1 week.
- Serve: Spoon the chilled eggnog pudding into serving dishes. Top with whipped cream, a sprinkle of grated nutmeg, and sugared cranberries as desired. Enjoy your festive homemade eggnog pudding!
Notes
- The sugared cranberries make a beautiful, tart garnish that complements the creamy pudding perfectly and can be made ahead of time.
- For a boozier pudding, substitute rum extract with a teaspoon or two of actual rum, adjusting to taste.
- To prevent lumps in your pudding, whisk constantly when adding hot liquids to the egg yolks and during cooking.
- Cover the pudding with plastic wrap directly on its surface while chilling to avoid forming an unappetizing skin.
- Store leftover pudding in the refrigerator and consume within 3 days for best freshness.
Nutrition
- Serving Size: 1/3 recipe (about 1 cup)
- Calories: 320
- Sugar: 30g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 210mg
