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Homemade Eggnog Pudding Recipe

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★★★★★

4.7 from 144 reviews

This Homemade Eggnog Pudding is a rich and creamy dessert that captures the festive flavors of classic eggnog. Made with eggnog, heavy cream, and a hint of rum extract, this pudding is perfectly thickened with cornstarch and topped with whipped cream, grated nutmeg, and sugared cranberries for a delightful holiday treat.

Ingredients

Scale

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

Garnish

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

Instructions

  1. Combine liquids: In a glass measuring cup, combine the eggnog and heavy cream. Set aside to use in the pudding mixture.
  2. Mix dry ingredients: In a medium saucepan, whisk together the granulated sugar, cornstarch, salt, and ground nutmeg until evenly blended.
  3. Add egg yolks: Add the four large egg yolks to the saucepan and whisk until the mixture is smooth and uniformly combined.
  4. Incorporate eggnog mixture: Slowly pour the eggnog and heavy cream mixture into the egg yolk mixture, whisking constantly to prevent curdling and to ensure a smooth consistency.
  5. Cook the pudding: Place the saucepan over medium heat and cook the mixture, stirring constantly. Continue cooking until the pudding thickens and begins to boil, approximately 8-10 minutes. It should coat the back of a spoon. Allow it to boil gently for an additional 30 seconds to cook out the starch taste.
  6. Finish the pudding: Remove the saucepan from heat. Stir in the rum extract and the unsalted butter pieces, stirring until the butter is fully melted and the pudding is silky smooth. Strain the pudding through a fine mesh sieve into a bowl to remove any lumps.
  7. Chill: Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours, preferably overnight, until fully set and chilled.
  8. Serve and garnish: Before serving, garnish the pudding with a dollop of whipped cream, freshly grated nutmeg, and sugared cranberries for a festive presentation. Enjoy!

Notes

  • For best texture, ensure constant whisking during cooking to avoid lumps and prevent the eggs from curdling.
  • The plastic wrap directly on the pudding surface prevents an unappealing skin from forming while chilling.
  • Sugared cranberries add a tart contrast and a festive look; if unavailable, fresh cranberries or pomegranate seeds can be used as alternatives.
  • The rum extract provides flavor without alcohol; for an adult version, you may substitute with real rum to taste.
  • This pudding can be prepared a day in advance, making it perfect for holiday entertaining.

Keywords: Eggnog pudding, holiday dessert, creamy pudding, festive dessert, eggnog recipe, holiday pudding

Find it online: https://platedandproud.com/homemade-eggnog-pudding-recipe/