Description
This Homemade Eggnog Pudding combines the rich, creamy flavors of classic eggnog with a smooth, velvety pudding texture. Enhanced with warm spices like nutmeg and a hint of rum extract, this festive dessert is perfect for holiday gatherings. Topped with whipped cream, grated nutmeg, and sugared cranberries, it offers a delightful balance of sweetness and spice in every spoonful.
Ingredients
Scale
Pudding
- 2½ cups eggnog
- ½ cup heavy whipping cream
- â…” 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
Toppings
- Whipped cream, for serving
- Grated whole nutmeg, for garnish
- Sugared cranberries, for garnish (prepared by coating cranberries in sugar syrup and letting them dry)
Instructions
- Combine liquids: In a glass measuring cup, mix together the eggnog and heavy whipping cream; set it aside for later use.
- Mix dry ingredients: In a medium saucepan, whisk together the granulated sugar, cornstarch, salt, and ground nutmeg until thoroughly combined.
- Add egg yolks: Incorporate the four large egg yolks into the sugar mixture and whisk until the mixture is smooth and uniform.
- Combine eggnog mixture: Slowly pour the eggnog and cream mixture into the yolk mixture, whisking constantly to avoid lumps and ensure a smooth base.
- Cook pudding: Place the saucepan over medium heat and stir continuously. Cook the mixture until it thickens and begins to boil, which should take about 8 to 10 minutes. Maintain the boil for about 30 seconds more while stirring constantly to fully cook the starch and eggs.
- Finish pudding: Remove the saucepan from heat. Stir in the rum extract and the pieces of unsalted butter until the pudding is ultra-smooth and creamy.
- Strain pudding: Pass the pudding through a fine mesh sieve into a clean bowl to remove any lumps or cooked egg bits for a silky texture.
- Chill pudding: Cover the surface of the pudding directly with plastic wrap to prevent a skin from forming. Refrigerate the pudding for at least 4 hours, or ideally overnight, to fully set.
- Prepare sugared cranberries: Make a sugar syrup and coat fresh cranberries thoroughly. Allow them to dry, then roll in granulated sugar, and dry again according to the sugared cranberry preparation method.
- Serve: When ready to serve, scoop the pudding into bowls or glasses. Top each serving with a dollop of whipped cream, a sprinkle of freshly grated nutmeg, and a few sugared cranberries for a festive touch.
Notes
- Be sure to whisk constantly during cooking to prevent the pudding from burning or curdling.
- Covering the pudding surface with plastic wrap directly helps prevent a skin from forming.
- Sugared cranberries add a beautiful decorative touch and balance the richness with tartness and sweetness.
- For an adult version, you may add a splash of rum instead of rum extract if desired.
- This pudding can be made a day ahead for convenience and improved flavor melding.
