Description
This Homemade Eggnog Pudding is a rich and creamy dessert that captures the festive flavors of traditional eggnog. Made with real egg yolks, nutmeg, and a hint of rum extract, this pudding is thickened on the stovetop and chilled for a smooth, luscious texture. Perfect for holiday gatherings, it is topped with whipped cream, freshly grated nutmeg, and sugared cranberries for an elegant finish.
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
- Grated whole nutmeg
- Sugared cranberries (prepared by coating in sugar syrup, rolling in sugar, and drying)
Instructions
- Combine liquids: Pour eggnog and heavy whipping cream into a glass measuring cup and set aside to prepare for gradual mixing.
- Mix dry ingredients: In a medium saucepan, whisk together the granulated sugar, cornstarch, salt, and ground nutmeg until fully combined to ensure no lumps.
- Add egg yolks: Whisk the four large egg yolks into the dry mixture until smooth and well incorporated.
- Temper the eggs: Slowly pour the eggnog and cream mixture into the egg yolk mixture while whisking constantly to prevent curdling or scrambling of eggs.
- Cook pudding: Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and reaches a gentle boil, about 8 to 10 minutes. Continue boiling for 30 seconds to fully activate the cornstarch.
- Finish pudding: Remove the saucepan from heat. Stir in the rum extract and the unsalted butter pieces until the butter melts completely and the pudding is smooth.
- Strain pudding: Pour the pudding through a fine mesh sieve into a bowl to remove any lumps and create a silky texture.
- Chill pudding: Cover the surface of the pudding directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until fully set and chilled.
- Prepare sugared cranberries: Prepare a sugar syrup, coat fresh cranberries in the syrup, dry them, roll in granulated sugar, and dry again to create sweet, festive toppings.
- Serve: Before serving, top each pudding serving with a dollop of whipped cream, a sprinkle of freshly grated nutmeg, and a few sugared cranberries for flavor and decoration.
Notes
- Be sure to whisk constantly while cooking to prevent lumps and to avoid the eggs from scrambling.
- Covering the pudding surface directly with plastic wrap prevents a skin from forming while chilling.
- Sugared cranberries add a festive touch and a sweet-tart flavor contrast.
- This pudding can be made a day in advance and kept refrigerated.
- Use fresh, high-quality eggnog for the best flavor.
