Description
This Homemade Eggnog Pudding is a creamy, festive dessert perfect for the holiday season. Infused with classic eggnog flavors, nutmeg, and a hint of rum extract, this pudding is rich and velvety. Topped with whipped cream, freshly grated nutmeg, and sugared cranberries, it makes a delightful, elegant treat to impress your guests.
Ingredients
Scale
Pudding Ingredients
- 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
- Grated whole nutmeg
- Sugared cranberries (prepared by coating cranberries in sugar syrup, drying, rolling in sugar, and drying again)
Instructions
- Mix the liquids: Combine the eggnog and heavy whipping cream in a glass measuring cup and set aside for later use.
- Combine dry ingredients: In a medium saucepan, whisk together the sugar, cornstarch, salt, and ground nutmeg to ensure even distribution.
- Add egg yolks: Add the 4 large egg yolks to the dry ingredients and whisk until the mixture is smooth and creamy.
- Incorporate liquids: Slowly pour the eggnog and cream mixture into the egg yolk mixture while whisking constantly to prevent curdling and ensure a smooth texture.
- Cook the pudding: Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and comes to a boil. Continue boiling for 30 seconds to fully activate the cornstarch and cook out the raw egg flavor, about 8-10 minutes in total.
- Finish the pudding: Remove the saucepan from heat and stir in the rum extract and butter until the butter is fully melted and the pudding is smooth and glossy.
- Strain the pudding: Pour the pudding through a fine mesh sieve into a clean bowl to remove any lumps for an ultra-smooth texture.
- Chill: Cover the surface of the pudding directly with plastic wrap to prevent a skin from forming and chill for at least 4 hours or overnight to set and thicken.
- Prepare sugared cranberries: Coat fresh cranberries in sugar syrup, then allow to dry. Roll them in sugar, dry again until crisp to create festive, sweet garnishes.
- Serve: When ready to serve, top the chilled pudding with a generous dollop of whipped cream, sprinkle freshly grated nutmeg on top, and garnish with sugared cranberries for a festive presentation.
Notes
- Use fresh, high-quality eggnog and heavy cream for best flavor and creaminess.
- Whisk constantly while cooking to avoid lumps or scorching the pudding base.
- Chilling overnight allows flavors to meld and the pudding to fully set.
- The sugared cranberries can be prepared a day ahead and stored in an airtight container.
- For an alcohol-free version, use rum extract as recommended; or substitute with vanilla extract if preferred.
- If you prefer a thicker pudding, add an additional tablespoon of cornstarch.
- This pudding is best enjoyed within 2-3 days of preparation.
