This rich Eggnog Pudding is delicious and creamy and is so easy to make. Cuddle up with a holiday movie and bowl of this pudding for a wonderful evening.
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Disclaimer: This Post is in partnership with Lagostina.
Eggnog Pudding
I’m a sucker for holiday movies! I watch way too many of them, but one of my favorites is The Santa Clause with Tim Allen. The scene where they end up out to eat on Christmas Eve and all Scott Calvin wants is a glass of eggnog and his son wants some chocolate milk…but they seem to be out of everything makes me laugh and cry every year.
I recently had the chance to try out my first set of stainless-steel pots and pans. I’ve only ever used non-stick, but I have to say I’m in love! I don’t know what took me so long to give them a try. The pans from Lagostina are amazing. I showed them off to a few friends who use stainless-steel and they agreed that this is a quality set of pans. The Lagostina Opera set has elegant contours, heat-resistant side and lid handles. They are made with durable, high-quality construction including a 3-layer LagoFusion base. It has a thick, encapsulated layer of aluminum for fast, even heat distribution which is super important to me.
What I really love is that it is oven- and broiler-safe up to 500° F; it’s safe for all stovetops, including induction and the biggest win is that it’s dishwasher-safe.
Tips for Making Homemade Pudding
If it’s not as smooth as you’d like, strain it! Heck, strain it anyway…just to make sure there are not little cornstarch lumps.
To store, place plastic wrap directly on the surface of the pudding to prevent a skin from forming.
Make sure to follow instructions and let it cook down/thicken enough on the stove…don’t try to skimp on cooking time.
It’s naturally gluten-free. And it’s easy to make it dairy-free too!
Try my Dark Chocolate Orange Pudding…YUM!
Tips for Using Stainless-Steel Pans
DO NOT use aerosol cooking sprays. They tend to leave a film on the pans that’s hard to clean off.
Cook with less oil…just a teaspoon or so will do. Use just enough to cover the bottom of the pan.
Make sure the pans & pots are properly heated before cooking in them. It may take up to 5-10 minutes to heat them, depending on your stove.
Use Bar Keeper’s Friend (a baking soda type of cleaning agent) and non scratch sponge pad for cleaning stubborn messes and stains.
Everything can be done in stainless-steel cookware, but it takes practice.
Don’t get frustrated when trying to brown ground beef, cook chicken pieces, etc….they will stick. However, at the right temperature, proteins release when they are “ready” to be turned. Basically, don’t mess with your food and actually let it cook.
Wanna try cooking in your own stainless-steel Lagostina pan? I’m giving away one Lagostina Opera Saucepan with a Lid. WOOHOO! Merry Christmas Y’all! {Scroll past the recipe to enter}
Eggnog Pudding
Ingredients
- 2 cups Eggnog
- 1/4 cup cornstarch
- 1/4 tsp ground cinnamon
- 1/8 tsp fresh grated nutmeg
- whipped cream, cinnamon sticks (opt)
Directions
Combine cornstarch, cinnamon, and nutmeg in a medium-sized saucepan over medium low heat. Slowly whisk in the eggnog, scraping the bottom and sides of the pan to fully incorporate the dry ingredients. Stir occasionally, scraping the bottom and sides. Use a whisk to work out any lumps if they begin to form.
After 15 to 20 minutes, the mixture is ready when it begins to thicken and coats the back of the spoon. If your pudding is a bit lumpy, then strain through a fine-mesh strainer into a serving bowl or into a large measuring cup with a spout (and then pour into individual serving dishes).
Cover with plastic wrap. To prevent pudding skin, place plastic wrap on top of the pudding and smooth it gently on the the surface before refrigerating. Refrigerate for at least four hours or overnight.
Recipe Notes
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