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Homemade Eggnog Pudding

A rich and creamy holiday custard infused with nutmeg, cinnamon, and vanilla. Served chilled with whipped cream and festive sugared cranberries.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 4 hours 25 minutes
Servings: 4 cups
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Pudding Base
  • 2 cups whole milk
  • 0.5 cup heavy cream
  • 0.66 cup granulated sugar
  • 3 tbsp cornstarch
  • 0.25 tsp salt
  • 4 egg yolks large
  • 1 tsp nutmeg freshly grated
  • 0.5 tsp cinnamon
  • 2 tbsp unsalted butter room temperature
  • 1 tsp vanilla extract
Toppings
  • 1 cup whipped cream
  • 12 sugared cranberries optional garnish

Equipment

  • Saucepan
  • Whisk
  • Ramekins
  • Mixing bowl

Method
 

  1. In a medium saucepan (off heat), whisk together sugar, cornstarch, salt, nutmeg, and cinnamon.
  2. In a separate bowl, whisk egg yolks, whole milk, and heavy cream until smooth.
  3. Pour the wet ingredients into the saucepan with the dry ingredients and whisk to combine.
  4. Place over medium heat. Whisk constantly as the mixture heats up to prevent lumps.
  5. Once the mixture begins to bubble and thicken, continue cooking for 1 minute while whisking vigorously.
  6. Remove from heat immediately. Stir in butter and vanilla extract until smooth and glossy.
  7. Pour into ramekins. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
  8. Refrigerate for at least 4 hours until fully set.
  9. Serve chilled, topped with whipped cream and sugared cranberries.

Notes

For a 'boozy' version, stir in 1-2 tablespoons of rum or bourbon when adding the vanilla.