Eggnog Pudding Recipe

Preparation

1. Stir together sugar, cornstarch, and nutmeg in medium saucepan over medium heat. Stir in eggnog and egg yolks. Add cinnamon stick. Heat, stirring often and scraping bottom, until thickened and simmer starts. Remove from heat immediately.
2. Discard cinnamon stick and stir in 1 tablespoon vanilla. Pour into large bowl and cover with plastic wrap directly over surface. Refrigerate 4-6 hours, until cooled and set.
3. When ready to serve, beat whipping cream and remaining vanilla with a mixer in large bowl until thick peaks form. Divide pudding between four serving dishes, top with whipped cream, and garnish with pomegranate seeds.