Description
This Homemade Eggnog Pudding is a rich and creamy dessert that captures the festive flavors of traditional eggnog. Made with eggnog, heavy cream, egg yolks, and warm spices like nutmeg, it’s simmered on the stovetop until thickened and velvety smooth. Chilled to set, it’s garnished with whipped cream, grated nutmeg, and optional sugared cranberries for a delightful holiday treat that feels both indulgent and comforting.
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)
Sugared Cranberries:
- ⅓ cup water
- ⅓ cup granulated sugar (for syrup)
- 1 cup fresh cranberries
- ⅔ cup granulated sugar (for coating)
Instructions
- Prepare eggnog mixture: In a glass measuring cup, combine the eggnog and heavy cream. Set aside for later use.
- Mix dry ingredients: In a medium saucepan, whisk together the sugar, cornstarch, salt, and ground nutmeg until evenly combined.
- Add egg yolks: Incorporate the egg yolks into the dry mixture and whisk until the mixture is smooth and uniform in texture.
- Combine liquids slowly: Gradually pour the eggnog and cream mixture into the egg mixture, whisking constantly to prevent lumps and ensure a smooth blend.
- Cook pudding: Place the saucepan over medium heat on the stovetop. Stir continuously as the mixture thickens and begins to boil, which should take about 8-10 minutes. The pudding should coat the back of a spoon. Allow it to boil for an additional 30 seconds to fully activate the thickening.
- Finish pudding: Remove the saucepan from heat and stir in the rum extract and unsalted butter pieces until fully melted and incorporated. For an extra smooth texture, strain the pudding through a fine mesh sieve into a bowl.
- Chill pudding: Cover the bowl 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, preferably overnight, to allow the pudding to firm up and flavors to meld.
- Serve and garnish: Before serving, top the pudding with whipped cream, freshly grated nutmeg, and sugared cranberries for an elegant presentation and festive touch.
Notes
- To make sugared cranberries: Heat ⅓ cup water and ⅓ cup sugar in a small saucepan over medium heat, stirring until sugar dissolves. Let the syrup simmer briefly, then cool for 5-10 minutes.
- Add 1 cup fresh cranberries to the cooled syrup, stirring to coat them well. Refrigerate overnight, stirring occasionally.
- The next day, place a wire rack over a baking sheet lined with parchment or a Silpat mat. Remove cranberries from syrup with a slotted spoon and spread them on the rack to dry for about 1 hour.
- Pour ⅔ cup sugar into a shallow dish. Roll about a third of the dried cranberries in the sugar to coat, shake off excess sugar, and return to the rack. Let dry for an additional hour. Repeat with remaining cranberries.
- Store sugared cranberries in an airtight container in the refrigerator for up to 1 week.
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 320 kcal
- Sugar: 33 g
- Sodium: 140 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 215 mg
