Ingredients
Scale
- 1 cup heavy cream
- 1 cup eggnog, well-chilled
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg, fresh
- 1/2 teaspoon ground cinnamon, fresh
Instructions
- In a large mixing bowl, use an electric mixer to beat the heavy cream until soft peaks form.
- In another bowl, whisk together sugar, cornstarch, nutmeg, and cinnamon until they’re fully combined.
- In yet another bowl, whisk together chilled eggnog and vanilla extract until smooth.
- Gradually add the dry mixture into the wet mixture while whisking continuously. Once fully combined, fold in the whipped cream gently using a spatula.
- Spoon your pudding into serving cups or bowls and cover them with plastic wrap. Refrigerate for at least four hours or overnight.
- When ready to serve, remove from the fridge and top each serving with additional whipped cream and festive toppings.
Notes
Store leftovers in an airtight container.
No reheating necessary; serve chilled.
Top with whipped cream garnish.
Use fresh nutmeg for flavor enhancement.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Chill
Nutrition
- Calories: 220 kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 8g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg