Eggnog Pudding with Sugared Cranberries and Nutmeg Recipe
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.
- 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
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
- Combine Eggnog and Cream: In a glass measuring cup, mix together the eggnog and heavy whipping cream. Set this mixture aside for later use.
- Mix Dry Ingredients: In a medium saucepan, whisk together the sugar, cornstarch, salt, and ground nutmeg to ensure even distribution of the dry ingredients.
- Add Egg Yolks: Add the large egg yolks to the dry ingredient mixture. Whisk thoroughly until the mixture is smooth and fully combined.
- 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.
- 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.
- 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.
- 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.
- 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