Amazing Creamy Homemade Eggnog Pudding
Amazing Creamy Homemade Eggnog Pudding
Introduction
Embrace the joyful spirit of the holidays with this incredible recipe for Amazing Creamy Homemade Eggnog Pudding! This silky-smooth dessert captures all the festive flavors of classic eggnog in an easy-to-make, melt-in-your-mouth treat. Forget store-bought mixes; this homemade pudding is rich, comforting, and guaranteed to become a new holiday favorite. Perfect for a cozy evening by the fire or a delightful addition to your festive feast!
Ingredients
- 3 cups whole milk, divided
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon freshly grated nutmeg, plus more for garnish
- 4 large egg yolks
- 2 tablespoons unsalted butter, cut into small pieces
- 1 teaspoon pure vanilla extract
- 1 tablespoon rum or brandy (optional, or 1/2 teaspoon rum extract)
Instructions
- In a medium saucepan, whisk together 2 cups of the whole milk over medium heat until it just begins to simmer around the edges. Do not boil.
- In a separate medium bowl, whisk together the granulated sugar, cornstarch, salt, and 1/2 teaspoon grated nutmeg. Add the remaining 1 cup of cold whole milk and the egg yolks to this mixture, whisking vigorously until completely smooth and no lumps remain.
- Once the milk in the saucepan is simmering, gradually temper the egg yolk mixture: slowly pour about 1 cup of the hot milk into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining hot milk. Continue to cook over medium heat, whisking constantly, until the pudding thickens significantly and coats the back of a spoon, about 5-8 minutes. It should come to a gentle boil for 30 seconds to activate the cornstarch.
- Remove the saucepan from the heat. Stir in the unsalted butter until melted and fully incorporated. Then stir in the vanilla extract and the optional rum or brandy (or rum extract).
- Pour the pudding into individual ramekins or a large serving bowl. Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
- Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and set.
- Before serving, remove the plastic wrap and garnish with additional freshly grated nutmeg and, if desired, a dollop of whipped cream.
Pro Tips & Notes
- Tempering is Key: Don't skip the tempering step for the egg yolks! This gradually raises their temperature, preventing them from scrambling when added to the hot milk, ensuring a silky-smooth pudding.
- Whisk Constantly: Keep whisking the pudding continuously while it cooks to prevent lumps and ensure even thickening, as well as to keep it from sticking to the bottom of the pan and scorching.
- Fresh Nutmeg Matters: For the most authentic and vibrant eggnog flavor, use freshly grated whole nutmeg rather than pre-ground nutmeg. It makes a significant difference!
- Chill Thoroughly: Patience is a virtue here. Allowing the pudding to chill completely not only helps it set properly but also allows the flavors to meld and deepen beautifully.
- Preventing a Skin: Pressing plastic wrap directly onto the surface of the warm pudding before chilling is crucial. This creates an airtight seal that prevents a rubbery "skin" from forming on top.
Nutrition Facts (per serving)
- Calories: 280
- Protein: 8g
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 28g
- Sugar: 22g
- Sodium: 120mg
Frequently Asked Questions
- Q: Can I make this eggnog pudding ahead of time? A: Absolutely! This pudding is actually best made a day in advance to allow it to chill completely and for the flavors to fully develop.
- Q: What if my pudding has lumps? A: If you find small lumps, you can press the warm pudding through a fine-mesh sieve before chilling. This will help achieve that perfectly smooth texture.
- Q: Can I use non-dairy milk? A: While whole milk provides the creamiest texture, you can experiment with full-fat canned coconut milk for a richer, dairy-free alternative. Other non-dairy milks might yield a thinner consistency.
- Q: How long does homemade eggnog pudding last? A: Stored properly in an airtight container in the refrigerator, this pudding will stay fresh for 3-4 days.
- Q: Can I add more alcohol? A: For a more pronounced alcoholic flavor, you can increase the rum or brandy to 2 tablespoons, adding it at the same step as the vanilla. Remember that cooking for a prolonged period will cook off some of the alcohol, so adding it at the end preserves more of its kick.