If you’ve ever wished for a dessert that captures all the cozy, festive magic of the holidays in one luscious bite, then this Homemade Eggnog Pudding with Whipped Cream, Nutmeg, and Sugared Cranberries Recipe will instantly become your new favorite treat. Imagine a silky eggnog-infused pudding that’s rich yet light, with a touch of warming nutmeg and rum extract, crowned with fluffy whipped cream and the perfect pop of tartness from sparkling sugared cranberries. This recipe feels like a warm holiday hug that you can enjoy any time you want to indulge in seasonal cheer.
Ingredients You’ll Need
This dessert comes together beautifully with just a handful of simple, pantry-friendly ingredients that work in harmony to create incredible flavors and textures. Each element plays a crucial role—from the creamy body of the pudding to the delicate spices and final garnishes that elevate the entire experience.
- Eggnog (2½ cups): The star of the dish, providing the rich, creamy base and that classic holiday flavor.
- Heavy whipping cream (½ cup): Adds extra silkiness and richness to the pudding.
- Granulated sugar (â…” cup): Sweetens the pudding perfectly while helping thicken through the cooking process.
- Cornstarch (4 tablespoons): The magic thickener that gives the pudding its luscious, spoonable texture.
- Salt (¼ teaspoon): Balances the sweetness and enhances overall flavor depth.
- Ground nutmeg (½ teaspoon): A warm spice that beautifully complements the eggnog’s festive notes.
- Large egg yolks (4): Provide creaminess and help the pudding set firmly.
- Rum extract (1 teaspoon): Adds a subtle boozy aroma without overpowering the delicate eggnog flavor.
- Unsalted butter (3 tablespoons, cut into pieces): Enriches the pudding, giving it that smooth, melt-in-your-mouth finish.
- Whipped cream: Topping that adds fluffy lightness and visual appeal.
- Grated whole nutmeg: For garnish, enhancing aroma and adding a charming seasonal touch.
- Sugared cranberries: Tart, sparkling jewels that introduce a fresh, festive crunch.
How to Make Homemade Eggnog Pudding with Whipped Cream, Nutmeg, and Sugared Cranberries Recipe
Step 1: Prep the Eggnog Mixture
Start by combining the eggnog and heavy whipping cream in a glass measuring cup. This blend sets the silky foundation of the pudding. Set it aside as we move on to preparing the dry ingredients and eggs.
Step 2: Mix Dry Ingredients and Eggs
In a medium saucepan, whisk together sugar, cornstarch, salt, and ground nutmeg. These dry ingredients are essential—they not only sweeten and add warmth but also help thicken the pudding beautifully. Next, add the egg yolks and whisk until smooth and fully combined with the dry mix.
Step 3: Combine Wet and Dry Mixtures
Slowly pour the eggnog and cream mixture into the saucepan with the eggs and dry ingredients, whisking constantly. This gradual incorporation keeps the eggs from scrambling and ensures a silky texture throughout.
Step 4: Cook Until Thick and Velvety
Place the saucepan over medium heat and cook the mixture, stirring constantly to avoid lumps and sticking. After about 8–10 minutes, the pudding should thicken and come to a gentle boil. Allow it to boil for 30 seconds more to fully activate the thickening power of the cornstarch.
Step 5: Add Final Flavorings and Strain
Remove the pudding from the heat and stir in rum extract and the butter pieces. The butter melts in with the warm pudding, adding richness and a velvety finish. For an extra-smooth texture, strain the pudding through a fine mesh sieve into a clean bowl, removing any cooked bits or lumps.
Step 6: Chill
Cover the surface of the pudding with plastic wrap to prevent a skin from forming, and chill it in the refrigerator for at least 4 hours or preferably overnight. This step allows the flavors to meld and the pudding to firm up perfectly.
Step 7: Prepare Sugared Cranberries
While the pudding chills, get your sugared cranberries ready by coating fresh cranberries in simple sugar syrup, letting them dry, rolling them in granulated sugar, and drying again. These sparkling cranberries not only add a burst of tart flavor but also make your pudding look festive and inviting.
How to Serve Homemade Eggnog Pudding with Whipped Cream, Nutmeg, and Sugared Cranberries Recipe
Garnishes
Before serving, lavish each pudding cup with a generous dollop of freshly whipped cream. Sprinkle with grated whole nutmeg for that aromatic, seasonal boost. Finally, crown the top with those sparkling sugared cranberries for a festive flair that’s as appealing to the eyes as it is to the palate.
Side Dishes
This pudding pairs beautifully with light accompaniments such as spiced biscotti, buttery shortbread cookies, or even a crisp winter fruit salad. These sides add contrasting textures and complement the creamy richness perfectly without overpowering the delicate flavors.
Creative Ways to Present
For a stunning holiday table center, serve the pudding in clear glass dishes or elegant stemmed glasses to showcase the creamy texture and garnishes. Layer with crushed ginger snaps or toasted pecans at the bottom for added crunch, or create individual parfaits with whipped cream and sugared cranberries layered for an impressive presentation that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Homemade Eggnog Pudding with Whipped Cream, Nutmeg, and Sugared Cranberries Recipe refrigerated in an airtight container for up to 3 days. The pudding maintains its smooth texture and rich flavor best when stored cold.
Freezing
While freezing pudding is possible, it can alter the texture slightly, making it less creamy once thawed. If you choose to freeze it, place the pudding in a freezer-safe container, leaving space for expansion, and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
Reheating
This pudding is best enjoyed chilled, so reheating is not recommended. If you prefer it warm, gently heat in a double boiler, stirring constantly to prevent curdling, but be cautious as the texture will differ from the original creamy cold version.
FAQs
Can I make this pudding without rum extract?
Absolutely! The rum extract adds a lovely depth, but you can omit it or substitute with a splash of vanilla extract for a different flavor profile that still pairs beautifully with the eggnog.
Are sugared cranberries difficult to make?
Not at all! They require just a bit of simple syrup and sugar to create that sparkling, tart coating. They’re a festive decoration and a delightful flavor contrast that’s definitely worth the small extra effort.
Is this pudding safe to eat if I’m concerned about raw eggs?
Since the pudding is cooked over heat until thickened and boiling, the egg yolks are fully cooked, making it safe to eat. Just be sure to follow the cooking instructions properly for the best safety and texture.
Can I use store-bought eggnog for this recipe?
Yes, store-bought eggnog works wonderfully and keeps things simple. Just use your favorite brand, whether classic, dairy-free, or low sugar, to suit your dietary needs and preferences.
What is the best way to whisk the pudding to avoid lumps?
Constant, steady whisking while gradually adding the liquid mixture helps keep the pudding smooth. Using a heatproof silicone whisk and cooking over medium heat will prevent lumps and ensure a silky texture.
Final Thoughts
I can’t recommend this Homemade Eggnog Pudding with Whipped Cream, Nutmeg, and Sugared Cranberries Recipe enough for anyone looking to add a special touch to their holiday desserts or just treat themselves to something utterly delicious. It’s classic, cozy, and beautifully festive, a dessert that brings warmth and joy with every spoonful. Give it a try—you’ll quickly understand why it’s such a cherished favorite!
Print
Homemade Eggnog Pudding with Whipped Cream, Nutmeg, and Sugared Cranberries Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 4 hours 27 minutes
- Yield: 3 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
This Homemade Eggnog Pudding is a creamy and festive dessert perfect for holiday gatherings. Made with rich eggnog, heavy cream, and a touch of rum extract, it offers a smooth, custard-like texture enhanced with nutmeg and topped with whipped cream and sugared cranberries for a delightful seasonal treat.
Ingredients
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 cranberries in sugar syrup, drying, rolling in sugar, and drying again)
Instructions
- Combine liquids: In a glass measuring cup, combine the eggnog and heavy whipping cream; set aside.
- Mix dry ingredients: In a medium saucepan, whisk together granulated sugar, cornstarch, salt, and ground nutmeg until evenly combined.
- Add egg yolks: Whisk in the egg yolks with the dry ingredients until the mixture is smooth and well incorporated.
- Combine mixtures: Slowly pour the eggnog and cream mixture into the egg yolk mixture while whisking constantly to prevent curdling.
- Cook pudding: Place the saucepan over medium heat and stir constantly until the mixture thickens and starts to boil, approximately 8–10 minutes. Continue boiling for an additional 30 seconds while stirring.
- Add flavor and fat: Remove the pudding from heat and stir in the rum extract and unsalted butter pieces until the butter is fully melted and the pudding is smooth.
- Strain pudding: Pour the pudding through a fine mesh sieve into a clean bowl to ensure a silky texture.
- Chill pudding: Cover the surface of the pudding with plastic wrap to prevent a skin from forming, and refrigerate for at least 4 hours or overnight until fully set and chilled.
- Prepare sugared cranberries: Prepare sugar syrup, coat fresh cranberries with the syrup, dry them, roll in granulated sugar, and dry again as per the sugared cranberry making method described.
- Serve: Before serving, top the pudding with a generous dollop of whipped cream, a sprinkle of grated whole nutmeg, and garnished with sugared cranberries for a festive touch.
Notes
- Ensure constant whisking while adding hot liquid to egg yolks to avoid curdling.
- Straining the pudding is key to achieving a smooth, creamy texture.
- Chilling overnight enhances flavor and improves pudding consistency.
- Rum extract adds authentic flavor without alcohol; substitute with vanilla extract if preferred.
- Sugared cranberries can be made ahead and stored in an airtight container for up to 2 days.
