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
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 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.
