Eggnog Pudding with Sugared Cranberries and Nutmeg Recipe
This Eggnog Pudding is a creamy, festive dessert perfect for the holiday season. Made from rich eggnog, egg yolks, and a touch of rum extract, it is thickened on the stovetop to a luscious custard-like consistency. Topped with whipped cream, grated nutmeg, and sugared cranberries, this pudding is both comforting and elegant to serve at any winter gathering.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 20 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
Toppings
- Whipped cream
- Grated whole nutmeg, for garnish
- Sugared cranberries (recipe below)
Instructions
- Combine Eggnog and Cream: In a glass measuring cup, mix together the eggnog and heavy whipping cream. Set this mixture aside to be incorporated later.
- Mix Dry Ingredients: In a medium saucepan, whisk together the sugar, cornstarch, salt, and ground nutmeg until thoroughly combined.
- Add Egg Yolks: Add the 4 large egg yolks to the dry mixture and whisk until the mixture is smooth and evenly combined.
- Incorporate Eggnog Mixture: Slowly pour the eggnog and cream mixture into the egg yolk mixture while whisking constantly to prevent curdling and to ensure a smooth blend.
- Cook the Pudding: Place the saucepan over medium heat on the stovetop. Stir constantly as you cook until the mixture thickens and starts to boil, about 8 to 10 minutes. The pudding is ready when it coats the back of a spoon. Allow it to boil for an additional 30 seconds while stirring continuously.
- Finish the Pudding: Remove the saucepan from heat. Stir in the rum extract and butter pieces until they melt completely and the mixture becomes smooth. For an extra smooth texture, strain the pudding through a fine mesh sieve into a separate bowl.
- Chill: Cover the bowl tightly with plastic wrap, pressing the wrap directly onto the pudding surface to prevent a skin from forming. Refrigerate for at least 4 hours or preferably overnight to allow the pudding to set and the flavors to meld.
- Serve: Before serving, garnish the pudding with a dollop of whipped cream, a sprinkle of freshly grated nutmeg, and sugared cranberries. Enjoy this delightful holiday treat!
Notes
- Ensure constant stirring during cooking to prevent curdling or burning on the bottom of the pan.
- Straining the pudding after cooking creates a silky smooth texture, but this step can be skipped if desired.
- The sugared cranberries add a festive touch and balance the creamy sweetness of the pudding with a tart flavor.
- This pudding can be made a day ahead to save time and enhance flavor.
- For an alcohol-free version, simply omit the rum extract or substitute with vanilla extract.
Keywords: eggnog pudding, holiday dessert, creamy pudding, festive dessert, stovetop pudding, egg yolk pudding, rum extract dessert
