Eggnog Pudding with Sugared Cranberries and Nutmeg Recipe

Introduction

This creamy eggnog pudding is a festive twist on a classic holiday dessert. Rich and silky, it captures the warm flavors of eggnog with a hint of rum and nutmeg, perfect for cozy gatherings or a special treat.

Ingredients

• 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 teaspoon rum extract
• 3 tablespoons unsalted butter, cut into pieces
• Whipped cream, for garnish
• Grated whole nutmeg, for garnish
• Sugared cranberries (optional, recipe below), for garnish

Instructions

1. Step 1: In a glass measuring cup, combine the eggnog and heavy cream. Set aside.
2. Step 2: In a medium saucepan, whisk together the sugar, cornstarch, salt, and ground nutmeg.
3. Step 3: Add the egg yolks to the saucepan and whisk until the mixture is smooth and combined.
4. Step 4: Slowly pour the eggnog and cream mixture into the egg yolk mixture, whisking constantly to combine.
5. Step 5: Place the saucepan over medium heat. Cook, stirring constantly, until the mixture thickens and begins to boil, about 8–10 minutes. It should coat the back of a spoon. Let it boil for an additional 30 seconds.
6. Step 6: Remove from heat. Stir in the rum extract and butter until fully melted and smooth. Strain the pudding through a fine mesh sieve into a clean bowl.
7. Step 7: Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming. Chill in the refrigerator for 4 hours or preferably overnight.
8. Step 8: Before serving, garnish the pudding with whipped cream, a dusting of grated nutmeg, and sugared cranberries if desired. Enjoy!

Tips & Variations

• For a boozy kick, substitute rum extract with 2 tablespoons of real rum, added after removing the pudding from heat.
• To make sugared cranberries, gently coat fresh cranberries in simple syrup, then roll them in granulated sugar and let them dry.
• Use freshly grated nutmeg for a more vibrant flavor compared to pre-ground nutmeg.
• If you prefer a thicker pudding, increase cornstarch to 5 tablespoons.

Storage

Store leftover eggnog pudding covered in the refrigerator for up to 3 days. It may thicken further when chilled; gently stir before serving. Reheat gently if desired, but it’s best enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought eggnog for this pudding?

Yes, store-bought eggnog works perfectly and is the most convenient choice for this recipe.

How do I prevent a skin from forming on the pudding while chilling?

Press plastic wrap directly onto the surface of the pudding before refrigerating. This prevents air from reaching the pudding and stops a skin from forming.

Eggnog Pudding with Sugared Cranberries and Nutmeg Recipe

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★★★★★

4.5 from 81 reviews

This creamy and indulgent Eggnog Pudding is a festive dessert perfect for holiday gatherings. Made with rich eggnog, heavy cream, and aromatic spices, it’s thickened to a silky consistency and flavored with rum extract for a cozy seasonal treat. Garnished with whipped cream, grated nutmeg, and sugared cranberries, it offers a delightful balance of creamy sweetness and holiday spice.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 25 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 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 teaspoon rum extract
• 3 Tablespoons unsalted butter, cut into pieces

For Garnish

• Whipped cream
• Grated whole nutmeg, for garnish
• Sugared cranberries (recipe below)

Instructions

1. Combine Eggnog and Cream: In a glass measuring cup, mix together the eggnog and heavy whipping cream. Set this mixture aside for later use.
2. Mix Dry Ingredients: In a medium saucepan, whisk together the sugar, cornstarch, salt, and ground nutmeg to ensure even distribution of the dry ingredients.
3. Add Egg Yolks: Add the large egg yolks to the dry ingredient mixture. Whisk thoroughly until the mixture is smooth and fully combined.
4. Incorporate Eggnog Mixture: Slowly pour the eggnog and cream mixture into the egg yolk mixture while whisking constantly. This gradual addition prevents curdling and helps blend the ingredients smoothly.
5. Cook Pudding: Place the saucepan on the stove over medium heat. Cook the mixture, stirring constantly, until it thickens and starts to boil, about 8 to 10 minutes. The pudding should coat the back of a spoon. Continue boiling for an additional 30 seconds while stirring.
6. Finish Pudding: Remove the saucepan from heat. Stir in the rum extract and unsalted butter pieces until the butter is melted and the mixture is smooth. Then strain the pudding through a fine mesh sieve into a clean bowl to ensure a silky texture.
7. Chill Pudding: Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate the pudding for at least 4 hours, but preferably overnight, to allow it to fully set and develop flavor.
8. Garnish and Serve: Before serving, top the pudding with whipped cream, a sprinkle of freshly grated whole nutmeg, and sugared cranberries for an elegant festive presentation. Enjoy your creamy, holiday-inspired Eggnog Pudding!

Notes

• For best flavor, use freshly grated nutmeg rather than pre-ground for garnish.
• Be sure to whisk constantly when cooking the pudding to avoid lumps and prevent the eggs from scrambling.
• Straining the pudding after cooking ensures a smooth, silky texture.
• If you want to add a boozy kick, substitute the rum extract with 1 tablespoon of real rum, but omit this for a family-friendly version.
• Sugared cranberries can be made by tossing fresh cranberries in simple syrup and sugar, or purchased pre-made.
• This pudding can be prepared up to 2 days in advance and stored covered in the refrigerator.

Keywords: Eggnog pudding, holiday dessert, festive pudding, creamy pudding, holiday eggnog recipe, rum extract pudding, sugared cranberries dessert