Description
This creamy homemade eggnog pudding is a delightful holiday dessert that captures the classic flavors of eggnog in a smooth, rich pudding. Made with eggnog, heavy cream, sugar, and a hint of rum extract, this pudding is perfectly thickened on the stovetop and served chilled with whipped cream, grated nutmeg, and sugared cranberries for an elegant festive 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 (recipe below)
Sugared Cranberries:
- ⅓ cup water
- ⅓ cup sugar
- 1 cup fresh cranberries
- ⅔ cup sugar (for coating)
Instructions
- Combine Eggnog and Cream: In a glass measuring cup, combine the eggnog and heavy cream and set aside for later use.
- Mix Dry Ingredients: In a medium saucepan, whisk together the granulated sugar, cornstarch, salt, and ground nutmeg until evenly combined.
- Add Egg Yolks: Add the 4 large egg yolks to the dry mixture and whisk thoroughly until smooth and no lumps remain.
- Incorporate Eggnog Mixture: Slowly pour the eggnog and cream mixture into the egg yolk mixture while whisking constantly to combine all ingredients smoothly.
- Cook the Pudding: Place the saucepan over medium heat and cook the mixture, stirring constantly to prevent sticking, until it thickens and starts to boil, about 8-10 minutes. The pudding should coat the back of a spoon. Let it boil for an additional 30 seconds while stirring.
- Add Flavor and Butter: Remove the saucepan from heat. Stir in the rum extract and the unsalted butter pieces until completely melted and the pudding is smooth.
- Strain and Chill: Strain the pudding through a fine mesh sieve into a clean bowl to remove any curdled bits. Cover the surface with plastic wrap directly touching the pudding to prevent skin formation. Refrigerate for at least 4 hours, preferably overnight, until fully chilled and set.
- Make Sugared Cranberries: In a small saucepan, combine ⅓ cup water and ⅓ cup sugar. Heat over medium heat, stirring until sugar dissolves. Allow to simmer briefly then pour into a bowl to cool 5-10 minutes. Add fresh cranberries and stir to coat. Refrigerate overnight, stirring occasionally.
- Dry and Coat Cranberries: The next day, line a baking sheet with a silpat mat or wax paper and place a wire rack on top. Remove cranberries from syrup using a slotted spoon and spread on wire rack to dry 1 hour. Roll cranberries in ⅔ cup sugar to coat and dry another hour. Repeat for all cranberries.
- Serve: Garnish the chilled pudding with whipped cream, grated nutmeg, and sugared cranberries. Enjoy your festive homemade eggnog pudding!
Notes
- Sugared cranberries can be made ahead of time and stored in an airtight container in the refrigerator for up to 1 week.
- Be sure to stir the pudding constantly while cooking to avoid lumps and burning.
- Covering the pudding with plastic wrap directly on the surface prevents skin formation while chilling.
- Use fresh cranberries for the best texture and taste for the sugared cranberries topping.
- The rum extract can be substituted with real rum if preferred, adjusting quantity to taste.
Nutrition
- Serving Size: 1/3 of recipe (about 1 cup pudding with toppings)
- Calories: 320
- Sugar: 28g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 190mg
