Eggnog Pudding
Published Dec. 17, 2024
- Total Time
- 4¼ hours
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes, plus at least 4 hours’ chilling
- Rating
- Comments
- Read comments
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Ingredients
- ½ cup/100 grams sugar
- ¼ cup/32 grams cornstarch
- 1teaspoon ground nutmeg
- 1teaspoon kosher salt (such as Diamond Crystal)
- 2cups/480 milliliters eggnog
- 2cups/480 milliliters whole milk
- 4tablespoons/57 grams unsalted butter, cut into pieces
- 1 teaspoon rum or ¼ teaspoon rum extract, optional
Nutritional analysis per serving (8 servings)
212 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 24 grams carbohydrates; 0 grams dietary fiber; 21 grams sugars; 5 grams protein; 298 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium saucepan, whisk together the sugar, cornstarch, nutmeg and salt. Add the eggnog and milk and whisk until combined. Set the saucepan over medium heat.
- Step 2
Whisk constantly as the mixture heats up and thickens. When thick and bubbling all over, about 12 minutes, remove from the heat. Immediately add the butter and rum, if using, and whisk until butter is fully melted.
- Step 3
Pour pudding into a heat-proof serving bowl and cover the top of the pudding with plastic wrap, gently pressing it directly onto the surface so that it does not form a skin. Refrigerate until ready to serve, at least 4 hours or preferably overnight.
- To create pre-portioned desserts for guests, pour pudding into smaller bowls. Cover the top of each with plastic wrap and set them on a sheet tray and place in the fridge to chill.
Private Notes
Comments
This would be better with homemade egg nog; you can’t hide the taste with this recipe. I think the idea is good but gelatin might be better than cornstarch, it wasn’t a very solid pudding. Overall it has potential…
Only 1 tsp rum?? Pfff. I replaced 5 oz of the milk with golden rum, added after the pudding was bubbly and nearly finished so as not to boil off all the alcohol :-). For grownup celebrations. I also reduced the sugar to 1/4 cup. It was plenty sweet that way - IMHO awesome! Eggnog on its own is cloyingly sweet.
Easy to make and fabulous-tasting! I made it exactly as specified, including the optional rum. For serving, I placed a ring of fresh raspberries on top around the edge of each dessert dish. Easy, fabulous-tasting, and gorgeous!
Made with the rum extract. turned out perfect and my finicky kid liked it
We really enjoyed this (and we're not big eggnog drinkers). Made it as written including the rum. I'll definitely do this for a future holiday. I'm thinking it would be a nice complement to the David Lebovitz Fresh Ginger cake: https://body-change.today/recipes/1019168-fresh-ginger-cake%3C/a%3E You could easily make the pudding a few days in advance. And depending on the sweetness of your eggnog, you might opt to reduce the sugar.