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Eggnog Pudding

Posted By Nicole On December 28, 2012 @ 1:21 pm In Puddings, Custards and Mousses,Recipes | 1 Comment

Eggnog Pudding
Some eggnog fans might argue that there is no such thing as leftover eggnog, but I know that there are plenty of times when I’ve had half a bottle left in the fridge after a holiday party that I’m not sure what to do with. I like the flavor of eggnog, so I like to put my leftovers to use in other recipes, such as Eggnog Bread Pudding. This Eggnog Pudding is a favorite way to use up some leftover eggnog. It transforms the ‘nog into a whole new dessert, but keeps the vanilla and nutmeg flavors of the eggnog intact.

I make this pudding with part eggnog and part milk – otherwise, you might as well just drink the eggnog! The milk cuts some of the eggy richness of the eggnog, so you get all the flavor in a totally different package. The pudding is thickened with cornstarch, so the finished dessert has nice notes of vanilla, nutmeg and a splash of rum or bourbon, not a strong eggy flavor. If you don’t want the booze in your pudding, you can omit it and simply replace the alcohol with a little bit more milk. That said, it’s a nice element and gives the pudding a more interesting overall flavor.

You can make this pudding with low fat eggnog and low fat milk and still get good results, but I have to admit that store-bought eggnog made with whole milk generally tastes a lot better than the stuff made with skim. If you want to lighten this pudding up, opt for low fat or skim milk and use “real” eggnog to get a pudding that is still satisfying and very creamy.

Eggnog Pudding
1 1/4 cups milk
1 cup store-bought eggnog
1/3 cup sugar
1/4 cup cornstarch
3-4 tbsp bourbon or rum (optional)
1 tsp vanilla extract
freshly ground nutmeg, for topping

In a medium sauce pan, combine 1 cup milk, 1 cup eggnog and sugar. Bring mixture just to a simmer, whisking to dissolve the sugar.
In a small bowl, combine remaining 1/4 cup milk and cornstarch and whisk to combine. When the milk mixture comes to a simmer, pour in the cornstarch mixture. Whisk frequently, as the pudding will start to thicken right away. Cook for 2-3 minutes, until pudding has thickened and begins to bubble around the edges. Remove from heat and vigorously whisk in bourbon/rum and vanilla.
Pour into dessert cups. Top with a generous sprinkle of freshly ground nutmeg. Allow to set before serving.
Pudding can be stored in the refrigerator, covered, for 1-2 days.

Serves 4.

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