Hello, Friends & Happy Holidays to you all! I couldn’t be more excited to be here today sharing this recipe with you, because is there anything better than Christmastime? Holiday playlists are on repeat, twinkle lights are everywhere I look, and there are mountains of holiday cookies to be had. And since I’m a sucker for sweets, I’ve abandoned all hope of sticking to healthy choices this year. Bring on the celebrating! (Gym, I’ll see you in January.)
In case you’ve had enough of cookies (is that possible?), today we’re all about pudding. Eggnog is made with all of pudding’s star ingredients — dairy, eggs, sugar — so I figured why not build upon that foundation to create a delicious, creamy and easy holiday dessert? This recipe is semi-homemade and takes less than 30 minutes from start to chill time, which makes it perfect for the busy holiday season. And I don’t know about you guys but I’m waaaay behind on my Christmas shopping this year so I’ll take back all the extra time I can get.
I have to admit, I’m typically a homemade dessert all-the-way kind of gal. But this time of year, there never seem to be enough hours in the day, and I’ve begun to come to the realization that semi-homemade desserts definitely have a time and place. And this is the time and place. This semi-homemade beauty features eggnog pudding made from premade eggnog and then topped with store-bought sugar cookies. Now, the cookies don’t have to be store-bought. If your house is anything like mine, there are probably some homemade Christmas cookies sitting in a festive tin on your counter. Use them! Sugar cookies? Perfect. Gingerbread? Delicious, too. Whatever you have on hand will work, the purpose is to add a lovely dose of crunch and texture, so be creative!
Since eggnog is best (and most indulgent) when spiked with a little bourbon, I finished these pudding cups with a healthy dollop of bourbon and nutmeg-spiked homemade whipped cream. Yes, this is the only part of the recipe that I made from scratch, but homemade whipped cream is so simple and easy. Four ingredients, five minutes and you’ve got something that is far superior to the stuff from a can.
When combined into festive little pudding cups, this recipe provides the perfect balance of creamy, crunchy and holiday cheer. Enjoy and warmest wishes from my family to yours!
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 1/4 cups eggnog
- 3 large egg yolks
- 1 cup heavy cream, cold
- 2 tablespoons confectioner's sugar
- 2 tablespoons bourbon
- 1/2 teaspoon ground nutmeg
- 3 sugar cookies, crumbled
- ground nutmeg
- holiday sprinkles
- In a medium saucepan, whisk together the sugar, cornstarch and salt. Slowly whisk in the eggnog.
- Cook over medium heat, stirring constantly, until pudding thickens and coats the back of a spoon. It's okay if it comes to a simmer, but you do not want it to come to a full boil.
- Once thickened, remove from heat and strain pudding into four serving dishes. Refrigerate until set, at least 4 hours but up to overnight.
- In the bowl of a stand mixer fitted with whisk attachment or with a hand mixer, whip the cream until it begins to thicken.
- Add the powdered sugar, bourbon and nutmeg and continue to whip until thick and fluffy.
- Top the chilled pudding cups with crumbled sugar cookie. Garnish with whipped cream, ground nutmeg and sprinkles. Serve immediately.
- When making pudding with eggs, it's very important to stir constantly to prevent the eggs from scrambling. If you end up with pieces of cooked egg in your pudding, do not fret. Use a mesh strainer to strain out the egg bits and proceed, your pudding will still be creamy and delicious.
- During the busy holiday season, I like to save time by using store-bought sugar cookies in this recipe but feel free to use your favorite homemade version, if preferred.
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Yes please! This looks so good x
Jessica — NinetyCo
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