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Creamy Eggnog Pudding

A rich and velvety homemade custard infused with nutmeg, cinnamon, and vanilla, topped with sugared cranberries for a perfect holiday treat.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 4 hours 25 minutes
Servings: 6 cups
Course: Dessert
Cuisine: American, Holiday
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Pudding Base
  • 0.66 cup granulated sugar
  • 3 tbsp cornstarch
  • 0.25 tsp salt
  • 1 tsp ground nutmeg freshly grated preferred
  • 0.5 tsp ground cinnamon
  • 2.5 cups whole milk
  • 0.5 cup heavy cream
  • 4 egg yolks large
  • 2 tbsp unsalted butter cubed
  • 1.5 tsp vanilla extract
  • 1 tbsp rum or bourbon optional
Toppings
  • 0.5 cup heavy whipping cream whipped to soft peaks
  • 12 sugared cranberries for garnish

Equipment

  • Medium saucepan
  • Whisk
  • Mixing bowls
  • Fine-mesh sieve
  • Ramekins

Method
 

  1. In a medium saucepan (off heat), whisk together sugar, cornstarch, salt, nutmeg, and cinnamon.
  2. Gradually whisk in milk and heavy cream until smooth. Place over medium heat.
  3. Cook, whisking frequently, until the mixture begins to steam and bubble slightly.
  4. In a small bowl, whisk egg yolks. Slowly ladle about 1/2 cup hot milk mixture into yolks while whisking vigorously to temper them.
  5. Pour the tempered yolk mixture back into the saucepan. Cook over medium heat, whisking constantly, until mixture boils and thickens (about 1-2 minutes).
  6. Remove from heat. Whisk in butter, vanilla, and rum (if using) until butter is melted and smooth.
  7. Strain pudding through a fine-mesh sieve into ramekins or a bowl to remove any lumps.
  8. Cover with plastic wrap pressed directly onto the surface. Refrigerate for at least 4 hours to set.
  9. Serve topped with whipped cream and sugared cranberries.

Notes

Ensure you temper the eggs slowly to prevent scrambling. The pudding needs at least 4 hours to set properly.