Description
A creamy, spiced eggnog pudding dessert made with rich eggnog, egg yolks, and topped with whipped cream, nutmeg, and sugared cranberries for a festive treat.
Ingredients
- 2½ cups eggnog
- ½ cup heavy whipping cream
- ⅔ cup granulated sugar
- 4 tablespoons cornstarch
- ¼ teaspoon salt
- ½ teaspoon ground nutmeg
- 4 large egg yolks
- 1 teaspoon rum extract
- 3 tablespoons unsalted butter, cut into pieces
Optional Toppings:
- Whipped cream
- Grated whole nutmeg
- Sugared cranberries
Instructions
- Combine eggnog and heavy cream in a glass measuring cup; set aside.
- In a medium saucepan, whisk sugar, cornstarch, salt, and nutmeg.
- Add egg yolks and whisk until smooth.
- Slowly pour eggnog mixture into egg yolks while whisking constantly.
- Cook over medium heat, stirring constantly, until thickened and boiling, about 8–10 minutes; boil for 30 seconds more.
- Remove from heat; stir in rum extract and butter until smooth.
- Strain pudding through a fine mesh sieve into a bowl.
- Cover surface with plastic wrap; chill at least 4 hours or overnight.
- For sugared cranberries: Prepare sugar syrup, coat cranberries, dry, roll in sugar, and dry again as described.
- Before serving, top pudding with whipped cream, grated nutmeg, and sugared cranberries.
Notes
- Substitute rum extract with vanilla or almond extract.
- Add bourbon or spiced rum for an adult version.
- Top with toasted nuts or caramel drizzle for extra flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 160 mg
