Ingredients:

  • 2 cups eggnog
  • 1 can (14 oz) sweetened condensed milk
  • 3 tbsp cornstarch
  • 1/4 cup granulated sugar
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 cup heavy whipping cream
  • 1 pinch ground cinnamon

Instructions:

  1. Combine the sugar, cornstarch, salt, and ground nutmeg in a medium sized heavy bottomed saucepan. Note: Stirring these dry first breaks up any cornstarch clumps so you don't find lumps later.
  2. Pour in the 2 cups of eggnog and the 14 oz can of sweetened condensed milk.
  3. Turn the heat to medium and whisk constantly. Continue until the mixture thickens and just begins to bubble, reaching a consistency that easily coats the back of a spoon.
  4. Remove the pan from the heat immediately. Note: If you keep boiling, the cornstarch can break down and the pudding will thin out.
  5. Pour the mixture evenly into 8 individual pudding cups.
  6. Press a piece of plastic wrap directly onto the surface of the pudding. Do this while it's still hot to prevent a skin from forming.
  7. Refrigerate for at least 2 hours until the structure is fully set.
  8. Whip the heavy cream until stiff peaks form.
  9. Dollop the whipped cream on top and garnish with a pinch of ground cinnamon.