Description
This Homemade Eggnog Pudding is a creamy, festive dessert inspired by classic eggnog flavors, combining rich egg yolks, warm spices, and a hint of rum extract. Perfectly thickened and chilled, it offers a smooth, indulgent treat topped with whipped cream, grated nutmeg, and optional sugared cranberries for a delightful holiday twist.
Ingredients
Scale
Eggnog Pudding:
- 2 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
- Combine Eggnog and Cream: In a glass measuring cup, mix together the eggnog and heavy whipping cream. Set aside to use in the pudding base.
- Create Dry Mixture: In a medium saucepan, whisk together sugar, cornstarch, salt, and ground nutmeg until evenly combined.
- Add Egg Yolks: Whisk the four large egg yolks into the dry mixture until smooth and fully blended.
- Incorporate Eggnog Mixture: Slowly pour the eggnog and cream mixture into the egg yolk mixture while whisking constantly to avoid lumps and ensure a smooth consistency.
- Cook the Pudding: Place the saucepan over medium heat. Stir constantly with a whisk or spoon as the mixture thickens and reaches a boil, about 8 to 10 minutes. The pudding should coat the back of a spoon. Continue to cook and stir for an additional 30 seconds to fully activate the cornstarch.
- Finish with Flavorings: Remove the pan from heat. Stir in the rum extract and butter pieces until the butter is melted and the pudding is smooth.
- Strain for Smoothness: Pour the pudding through a fine mesh sieve into a clean bowl to remove any lumps for a silky texture.
- Chill the Pudding: Cover the pudding directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours, preferably overnight, to allow it to set completely.
- Prepare Sugared Cranberries: In a small saucepan, combine water and sugar over medium heat, stirring until sugar dissolves. Allow to simmer briefly, then remove from heat and cool for 5-10 minutes. Add fresh cranberries, coat evenly, and refrigerate overnight, stirring occasionally.
- Dry and Coat Cranberries: The following day, drain cranberries onto a wire rack placed over a baking sheet lined with silicone mat or wax paper. Let them dry for 1 hour. Roll cranberries in sugar, shake off excess, and dry again on the rack for another hour.
- Garnish and Serve: Before serving, top the chilled pudding with whipped cream, freshly grated nutmeg, and sugared cranberries. Enjoy your festive homemade eggnog pudding!
Notes
- To prevent skin formation on the pudding, ensure plastic wrap is placed directly on the surface immediately after cooking.
- Sugared cranberries can be made ahead and stored refrigerated for up to one week.
- The rum extract adds flavor without alcohol; for an adult twist, you can substitute with real rum, but adjust quantities carefully.
- Constant stirring during cooking is essential to avoid curdling and achieve a silky texture.
Nutrition
- Serving Size: 1 serving (approx. 1 cup pudding plus toppings)
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 190mg
