If you love the rich, comforting flavors of holiday traditions, you are going to absolutely adore this Homemade Eggnog Pudding with Sugared Cranberries and Nutmeg Recipe. Imagine a luscious pudding that captures all the warmth and spice of classic eggnog, elevated with a velvety texture and finished off with jewel-like sugared cranberries and a sprinkle of fresh nutmeg. It’s festive, indulgent, and surprisingly easy to whip up. Perfect for cozy gatherings or as a special treat to savor on chilly nights, this pudding brings that nostalgic seasonal charm right to your table with every creamy, flavorful bite.
Ingredients You’ll Need
To make this delightful dessert, you’ll only need a handful of ingredients that are simple yet essential. Each one plays a key role—whether it’s creating the silky pudding base, infusing spice, or adding that perfect hint of festive sweetness and chewiness from the sugared cranberries.
- Eggnog (2 and 1/2 cups): The creamy foundation carrying all the signature holiday flavors.
- Heavy whipping cream (1/2 cup): Adds luxurious richness and helps create a smooth, thick texture.
- Granulated sugar (2/3 cup): Sweetens the pudding just right without overpowering.
- Cornstarch (4 Tablespoons): The secret weapon for that perfect pudding set and silky consistency.
- Salt (1/4 teaspoon): Enhances all the flavors, balancing the sweetness beautifully.
- Ground nutmeg (1/2 teaspoon): Infuses warm, aromatic spice that’s classic to eggnog.
- Large egg yolks (4): Give the pudding richness and body while providing a velvety mouthfeel.
- Rum extract (1 tsp): Imparts that nostalgic, festive boozy note without the alcohol.
- Unsalted butter (3 Tablespoons): Adds depth, smoothness, and a hint of indulgence.
- Optional toppings – Whipped cream, grated whole nutmeg, and sugared cranberries: For garnishing and adding that extra sparkle and flavor contrast.
How to Make Homemade Eggnog Pudding with Sugared Cranberries and Nutmeg Recipe
Step 1: Combine the Creamy Base
Start by pouring together the eggnog and heavy whipping cream into a glass measuring cup. This blend is where your pudding’s luscious creaminess begins, mirroring the beloved holiday drink. Set this aside for use in the next step.
Step 2: Mix Dry Ingredients and Eggs
In a medium saucepan, whisk together the sugar, cornstarch, salt, and nutmeg. These ingredients not only bring sweetness and spice but also create the structure of your pudding. Next, add in the egg yolks and whisk until the mixture is perfectly smooth and combined.
Step 3: Combine and Cook the Pudding
Slowly drizzle the eggnog and cream mixture into the egg yolk mixture, whisking constantly to prevent scrambling. Place the saucepan over medium heat and cook while stirring without pause. This part requires attention—watch as the pudding thickens and just begins to boil, typically around 8 to 10 minutes. When it coats the back of a spoon, it’s ready for the next step. If you can resist, let it boil gently for 30 more seconds to set beautifully.
Step 4: Enrich and Strain
Remove the saucepan from heat and stir in the rum extract and butter. The butter melts in to make the pudding silky smooth, while the rum extract adds that special hint of holiday magic. For the ultimate texture, strain the pudding through a fine mesh sieve into a bowl—this step ensures there won’t be any lumps and the pudding feels luxuriously creamy.
Step 5: Chill to Set
Cover the pudding with plastic wrap pressed directly onto its surface to prevent a skin from forming. Refrigerate for at least 4 hours, though overnight chilling delivers the best flavor and texture. This waiting time is well worth it for the pudding to set into pure perfection.
How to Serve Homemade Eggnog Pudding with Sugared Cranberries and Nutmeg Recipe
Garnishes
Presentation is where your pudding really shines! A generous dollop of freshly whipped cream adds lightness, while a dusting of grated whole nutmeg brings an aromatic finish that awakens your senses. The star garnish, sugared cranberries, adds a crisp, sweet-tart bite and stunning color contrast that makes every spoonful a joyous celebration.
Side Dishes
This pudding is so rich and flavorful it stands beautifully on its own, but pairing it with light cookies like ginger snaps or almond biscotti makes for a delightful combo. These sides provide a crunchy counterpart that complements the creamy texture brilliantly, enhancing the overall holiday dessert experience.
Creative Ways to Present
Serve this pudding in clear glass ramekins or elegant stemmed glasses to showcase its beautiful, silky texture and the colorful sugared cranberries on top. For a party, try layering the pudding with crushed ginger cookies or spiced cake chunks for a festive, trifle-inspired twist. It’s all about bringing joy and a touch of wow to your dessert table.
Make Ahead and Storage
Storing Leftovers
Store any leftover pudding in an airtight container in the refrigerator. It will stay fresh and creamy for up to 3 days, making it a perfect make-ahead dessert for holiday gatherings. Just give it a quick stir before serving to restore its smooth texture.
Freezing
While the pudding can be frozen, it’s best to freeze it before adding any garnishes. Freeze in airtight containers for up to one month. When thawed, the texture might be a little softer, so give it a gentle stir and serve chilled. Sugared cranberries don’t freeze well, so save those fresh for serving day.
Reheating
This pudding is best enjoyed cold or at room temperature. However, if you prefer it warmed, gently reheat in a double boiler or microwave in short bursts, stirring frequently to prevent curdling. Avoid overheating to keep that creamy, comforting consistency.
FAQs
Can I use store-bought eggnog or should I make it from scratch?
Using a quality store-bought eggnog works wonderfully and saves time. Homemade eggnog is lovely but not necessary—this pudding recipe shines either way because of the cooking technique and added spices.
Is the rum extract necessary?
The rum extract adds that classic eggnog flavor without alcohol, but if you prefer, you can substitute it with vanilla extract or a splash of actual rum for a boozy twist.
How do I make sugared cranberries ahead?
Make sugared cranberries several hours or up to a day in advance. After coating the cranberries in simple syrup and sugar, let them dry on a rack in the refrigerator. This timing ensures they’re perfectly crisp and ready to top your pudding beautifully.
Can I make this pudding vegan or dairy-free?
This recipe relies on eggs, dairy, and eggnog, so it’s not easily vegan or dairy-free. However, you could experiment with plant-based creams and egg substitutes, though the texture and flavor will differ.
Why does the pudding need to be chilled for so long?
Chilling allows the pudding to fully set and for the flavors to meld beautifully. The texture becomes thick and creamy, making every bite indulgently smooth and delicious.
Final Thoughts
I truly hope you give this Homemade Eggnog Pudding with Sugared Cranberries and Nutmeg Recipe a try—it’s one of those dishes that feels like a warm hug during the holidays or any time you crave a taste of seasonal comfort. Rich, festive, and bursting with flavor, it’s definitely going to become a favorite you want to share again and again. Enjoy every spoonful and the smiles it will bring!
PrintHomemade Eggnog Pudding with Sugared Cranberries and Nutmeg Recipe
This Homemade Eggnog Pudding is a rich, creamy dessert that captures the warm, festive flavors of classic eggnog in a smooth pudding. Made with eggnog, nutmeg, and a touch of rum extract, it’s a perfect holiday treat topped with whipped cream, grated nutmeg, and optional sugared cranberries for a delightful seasonal finish.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 3 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Eggnog Pudding:
- 2 and 1/2 cups Eggnog
- 1/2 cup heavy whipping cream
- 2/3 cup granulated sugar
- 4 Tablespoons cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 4 large egg yolks
- 1 tsp rum extract
- 3 Tablespoons unsalted butter, cut into pieces
Optional Toppings:
- Whipped cream
- Grated Whole Nutmeg, for garnish
- Sugared Cranberries (see notes for recipe)
Instructions
- Combine Eggnog and Cream: In a glass measuring cup, mix together the eggnog and heavy cream. Set this mixture aside for later incorporation.
- Mix Dry Ingredients and Egg Yolks: In a medium saucepan, whisk together sugar, cornstarch, salt, and ground nutmeg. Then add the egg yolks and whisk until smooth and combined.
- Incorporate Eggnog Mixture: Slowly pour the eggnog and cream mixture into the egg yolk mixture while whisking constantly, ensuring a smooth blend without lumps.
- Cook the Pudding Base: Place the saucepan over medium heat and cook, stirring constantly, for 8-10 minutes until the mixture thickens and begins to boil. The pudding should coat the back of a spoon. Continue to boil for an additional 30 seconds to fully cook the mixture.
- Add Rum Extract and Butter: Remove the saucepan from heat. Stir in the rum extract and unsalted butter pieces until fully melted and the pudding is smooth.
- Strain and Chill: Pour the pudding through a fine mesh sieve into a bowl to remove any lumps. Cover the surface of the pudding directly with plastic wrap to prevent skin formation and refrigerate for at least 4 hours or preferably overnight until fully chilled and set.
- Serve with Toppings: Before serving, garnish the pudding with whipped cream, freshly grated nutmeg, and sugared cranberries if desired. Enjoy this festive, creamy eggnog pudding!
Notes
- Sugared Cranberries: In a small saucepan, combine 1/3 cup water and 1/3 cup sugar. Heat over medium heat, stirring until sugar dissolves. Allow to simmer briefly, then pour into a small bowl and cool for 5-10 minutes.
- Once cooled, add 1 cup fresh cranberries and stir to coat. Refrigerate overnight, stirring occasionally to coat all berries.
- The next day, line a baking sheet with a Silpat mat or wax paper and place a wire rack on top. Use a slotted spoon to transfer cranberries onto the wire rack and dry for about 1 hour.
- Pour 2/3 cup sugar into a shallow dish. Place about 1/3 of cranberries into the sugar and shake or roll to coat.
- Use a clean slotted spoon to remove excess sugar and return cranberries to the wire rack to dry for about 1 hour more.
- Repeat the coating process with the remaining cranberries. Store sugared cranberries in an airtight container in the refrigerator for up to one week.
