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Homemade Eggnog Pudding with Whipped Cream and Sugared Cranberries Recipe

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This sweet and creamy Homemade Eggnog Pudding is a delightful holiday treat perfect for using up extra eggnog. Richly flavored with nutmeg and rum extract, it is topped with whipped cream and festive sugared cranberries for a deliciously smooth and festive dessert.

  • Total Time: 15 minutes plus chilling time (4 hours to overnight)
  • Yield: 3 servings

Ingredients

Eggnog Pudding

  • 2 and ½ 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, for garnish
  • Sugared Cranberries (recipe below)

Sugared Cranberries

  • ⅓ cup water
  • ⅓ cup granulated sugar
  • 1 cup fresh cranberries
  • ⅔ cup granulated sugar (for coating)

Instructions

  1. Combine liquids: In a glass measuring cup, combine the eggnog and heavy whipping cream. Set aside.
  2. Mix dry ingredients: In a medium saucepan, whisk together granulated sugar, cornstarch, salt, and ground nutmeg.
  3. Add egg yolks: Whisk the egg yolks into the dry mixture until fully combined and smooth.
  4. Incorporate liquids: Slowly pour the eggnog and cream mixture into the egg yolk mixture while whisking constantly to combine evenly.
  5. Cook pudding: Place the saucepan over medium heat on the stove. Stir constantly and cook for 8 to 10 minutes until the mixture thickens, coats the back of a spoon, and begins to boil. Maintain the boil for 30 additional seconds while stirring.
  6. Finish pudding: Remove the saucepan from heat. Stir in rum extract and butter until melted and smooth. Strain the pudding through a fine mesh sieve into a bowl to remove any lumps.
  7. Chill pudding: Cover the pudding with plastic wrap pressed directly onto the surface to prevent a skin forming. Refrigerate for at least 4 hours or overnight for best texture.
  8. Prepare sugared cranberries: In a small saucepan over medium heat, combine water and ⅓ cup sugar, stirring until sugar dissolves. Stop stirring and bring to a simmer. Pour syrup into a bowl and cool 5-10 minutes. Add cranberries, coating thoroughly, and refrigerate overnight, stirring occasionally.
  9. Dry and coat cranberries: Next day, place cranberries on a wire rack over a lined baking sheet to dry for 1 hour. Roll cranberries in ⅔ cup sugar to coat, shake off excess sugar, and return to rack to dry for another hour. Repeat until all cranberries are coated.
  10. Serve: Garnish chilled pudding with whipped cream, grated nutmeg, and sugared cranberries. Enjoy your festive homemade eggnog pudding!

Notes

  • Placing plastic wrap directly on the pudding surface prevents a skin from forming while chilling.
  • Sugared cranberries keep in an airtight container in the refrigerator for up to 1 week.
  • Stir the cranberries occasionally overnight to ensure they are well coated in syrup.
  • Use full-fat eggnog for a rich, creamy pudding texture.
  • Adjust nutmeg and rum extract quantities to taste for a more or less pronounced flavor.
  • Author: Daisy
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Find it online: https://dishiary.com/homemade-eggnog-pudding-with-whipped-cream-and-sugared-cranberries-recipe/