Method — make the pudding

1. In a measuring cup, combine the eggnog and heavy cream; set aside.
2. In a medium saucepan whisk together the sugar, cornstarch, salt, and nutmeg until evenly blended.
3. Add the egg yolks to the dry mix and whisk until you form a smooth paste. Keep going — it’ll come together.
4. Slowly stream the eggnog-cream mixture into the yolk paste while whisking constantly so the eggs don’t scramble.
5. Place the pan over medium heat. Stir continuously until the mixture thickens and starts to bubble. Once it boils, let it cook for 30 more seconds so the cornstarch fully activates — this prevents grit.
6. Remove from heat, then stir in the rum extract and the butter until the pudding becomes glossy and even.
7. Pour the pudding through a fine-mesh sieve into a clean bowl to catch any cooked bits. Straining gives a super-smooth texture.
8. Press plastic wrap directly onto the surface of the pudding to stop a skin from forming. Chill at least 4 hours, but overnight is best.
9. Bold tip: Whisk constantly while heating — it keeps the custard silky and prevents curdling.

Serving ideas

1. Spoon into ramekins and top with sweetened whipped cream, a dusting of nutmeg, and a few sugared cranberries. Want crunch? Sprinkle crushed gingersnaps on top. Yum.

Sugared cranberries — quick how-to

1. In a small saucepan combine ⅓ cup water and ⅓ cup granulated sugar. Heat over medium, stirring until the sugar dissolves. Then stop stirring and let it come to a gentle simmer.
2. Remove the syrup from heat and cool 5–10 minutes in a small bowl. Add 1 cup fresh cranberries and toss to coat. Refrigerate the cranberries in the syrup overnight, stirring a couple times so they soak evenly.
3. Next day, set a wire rack over a lined baking sheet. Use a slotted spoon to lift cranberries out of the syrup and let them sit on the rack for about 1 hour to lose excess syrup.
4. Pour ⅔ cup granulated sugar into a shallow dish. Work in small batches: toss a third of the cranberries in the sugar until coated, shake off extra sugar, then return them to the rack to dry about 1 hour more. Repeat with the rest.
5. Store sugared cranberries in an airtight container in the fridge for up to 1 week.
6. Pro tip: Do this step the day before serving so the cranberries and pudding finish around the same time.