Description
A delightful twist on a holiday classic, this rich and creamy eggnog pudding is perfect for seasonal gatherings or cozy nights in.
Ingredients
Scale
- 2 and 1/2 cups Eggnog (store-bought or homemade)
- 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
- Whipped cream, for garnishing
- Grated whole nutmeg, for garnishing
- Sugared cranberries, for garnishing
Instructions
- In a glass measuring cup, combine the eggnog and heavy cream. Set aside.
- In a medium saucepan, whisk together the sugar, cornstarch, salt, and nutmeg until evenly mixed.
- Add the egg yolks to the dry mixture and whisk until smooth.
- Slowly pour the eggnog mixture into the egg mixture, whisking constantly until well combined.
- Place the saucepan on medium heat and cook while stirring continuously until the mixture thickens and comes to a boil (about 8-10 minutes).
- Allow it to boil for an additional 30 seconds before removing it from the heat.
- Stir in the rum extract and butter until melted and smooth.
- Strain the pudding through a fine mesh sieve into a bowl to achieve a silky texture.
- Cover the bowl with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming.
- Chill in the refrigerator for at least 4 hours or overnight for the best results.
Notes
For non-alcoholic version, substitute rum extract with vanilla extract. Whisk vigorously to prevent curdling and don’t skip the straining for a smooth texture.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 150mg
Keywords: eggnog pudding, holiday dessert, creamy pudding, festive treat