Homemade 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.
