Description
This Homemade Eggnog Pudding is a creamy, comforting dessert blending the classic flavors of eggnog with rich vanilla and a hint of rum extract. Thickened to perfection with cornstarch and enriched with butter and heavy cream, it’s a festive treat that’s chilled overnight and topped with whipped cream, grated nutmeg, and optional sugared cranberries for a delightful holiday finish.
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 granulated sugar
- 1 cup fresh cranberries
- ⅔ cup granulated sugar (for coating)
Instructions
- Prepare Eggnog Mixture: In a glass measuring cup, combine the eggnog and heavy whipping cream and set aside for later use.
- Mix Dry Ingredients: In a medium saucepan, whisk together granulated sugar, cornstarch, salt, and ground nutmeg until well combined to ensure even thickening.
- Blend in Egg Yolks: Add the four large egg yolks to the dry ingredients and whisk until smooth and fully incorporated.
- Combine Liquids: Slowly pour the eggnog and cream mixture into the egg yolk mixture, whisking constantly to prevent curdling and achieve a smooth custard base.
- Cook the Pudding: Place the saucepan over medium heat on the stove. Cook the mixture, stirring constantly, for 8-10 minutes until it thickens enough to coat the back of a spoon and just begins to boil. Continue boiling for an additional 30 seconds to activate the thickening agents.
- Finish the Pudding: Remove the saucepan from heat and stir in the rum extract and unsalted butter pieces until fully melted and the pudding is silky smooth.
- Strain and Chill: Pour the pudding through a fine mesh sieve into a bowl to remove any lumps. Cover the surface directly with plastic wrap to prevent a skin from forming and chill in the refrigerator for at least 4 hours or preferably overnight for the best texture.
- Make Sugared Cranberries (Optional): In a small saucepan over medium heat, combine ⅓ cup water and ⅓ cup sugar, stirring until the sugar dissolves. Allow the syrup to simmer briefly, then cool for 5-10 minutes. Toss 1 cup fresh cranberries in the cooled syrup, refrigerate overnight, stirring occasionally. The next day, drain cranberries on a wire rack and let dry for 1 hour. Roll cranberries in ⅔ cup sugar in batches, shake off excess sugar, and dry again for 1 hour. Store in an airtight container refrigerated for up to 1 week.
- Serve: Garnish chilled eggnog pudding with whipped cream, a sprinkle of grated nutmeg, and sugared cranberries if desired. Enjoy this festive dessert cold.
Notes
- For best results, allow the pudding to chill overnight to fully set and develop flavor.
- Ensure constant stirring during cooking to prevent the pudding from burning or forming lumps.
- When covering the pudding with plastic wrap, press it directly onto the surface to avoid a skin forming.
- Sugared cranberries add a beautiful tart and sweet garnish but can be omitted if preferred.
- If rum extract is unavailable, a teaspoon of vanilla extract is a suitable substitute.
- Store leftover pudding in the refrigerator and consume within 3 days.
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 310 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 210 mg
