Description
This sweet and creamy Homemade Eggnog Pudding recipe is the best way to use up any extra eggnog from your holiday celebration! Top it off with sweetened whipped cream and sugared cranberries for a yummy and festive holiday treat!
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 (recipe below)
Instructions
- For the Eggnog Pudding: In a glass measuring cup, combine the eggnog and heavy cream. Set aside. Add sugar, cornstarch, salt, and nutmeg to a medium saucepan and whisk together. Add egg yolks and whisk until combined and smooth. Slowly pour the eggnog mixture into the egg mixture while whisking constantly until combined. Place saucepan on the stove and heat on medium heat. Cook, stirring constantly until the mixture is thickened and begins to boil, 8-10 minutes. Mixture should coat the back of a spoon. Allow to boil for an additional 30 seconds. Remove from heat and add rum extract and butter. Stir until melted and smooth. Strain pudding through a fine mesh sieve into a bowl. Cover bowl with plastic wrap, placing the plastic directly on top of the pudding so it doesn’t form a skin while cooling. Chill in the refrigerator for 4 hours or preferably overnight. Garnish with whipped cream, grated nutmeg, and sugared cranberries. Enjoy!
Notes
- To make the sugared cranberries: Add 1/3 cup of water and 1/3 cup of sugar to a small saucepan over medium heat, stirring constantly until the sugar is dissolved. Once sugar dissolves, stop stirring and allow the mixture to come to a simmer. Pour simple syrup into a small glass bowl and allow it to cool for 5-10 minutes. Once syrup is cool, add 1 cup of fresh cranberries and stir until they’re all coated. Transfer to the refrigerator and allow them to sit overnight, stirring every now and then to coat the cranberries. It’s best to do this right after you make the pudding so they can both be ready the next day. The next day: Line a baking sheet with a silpat mat or wax paper. Place a wire rack on top. Using a slotted spoon, remove the cranberries from the syrup and place onto the wire rack. Allow cranberries to dry for about 1 hour. Pour 2/3 cup of sugar into a shallow dish. Add about 1/3 of the cranberries to the sugar and roll or shake the dish to coat the cranberries. Use a clean slotted spoon to pick up the cranberries and shake out the excess sugar. Place them back onto the wire rack to dry for about an hour. Repeat with remaining cranberries. Store in an airtight container in the refrigerator for up to 1 week.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Holiday
Nutrition
- Serving Size: 1 serving
- Calories: 669
- Sugar: 55g
- Sodium: 334mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 68g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 436mg
