Homemade Eggnog Pudding Recipe

Introduction

This Homemade Eggnog Pudding is a creamy and festive dessert that captures the rich flavors of classic eggnog in a smooth, velvety pudding. Perfect for holiday gatherings or a cozy treat, it’s elegantly garnished with whipped cream, nutmeg, and sugared cranberries for a delightful finish.

Ingredients

• 2 1/2 cups eggnog
• 1/2 cup heavy whipping cream
• 2/3 cup granulated sugar
• 4 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 4 large egg yolks
• 1 teaspoon rum extract
• 3 tablespoons unsalted butter, cut into pieces
• Whipped cream, for garnish
• Grated whole nutmeg, for garnish
• Sugared cranberries, for garnish (optional)

Instructions

1. Step 1: In a glass measuring cup, combine the eggnog and heavy cream. Set aside.
2. Step 2: In a medium saucepan, whisk together sugar, cornstarch, salt, and nutmeg.
3. Step 3: Add the egg yolks to the saucepan and whisk until the mixture is smooth and combined.
4. Step 4: Slowly pour the eggnog and cream mixture into the egg yolk mixture, whisking constantly until fully combined.
5. Step 5: Place the saucepan over medium heat. Cook, stirring constantly, until the mixture thickens and begins to boil, about 8–10 minutes. It should coat the back of a spoon. Let it boil for an additional 30 seconds.
6. Step 6: Remove from heat and stir in rum extract and butter pieces until melted and smooth. Strain the pudding through a fine mesh sieve into a bowl.
7. Step 7: Cover the pudding surface with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or preferably overnight.
8. Step 8: Before serving, garnish with whipped cream, grated nutmeg, and sugared cranberries if desired. Enjoy!

Tips & Variations

• Use real rum instead of rum extract for a more authentic flavor, but reduce the quantity to 1/2 teaspoon to keep the pudding texture intact.
• For a non-alcoholic version, omit rum extract and add a little extra vanilla extract if you like.
• Sugared cranberries add a festive crunch, but fresh cranberries or a sprinkle of cinnamon can be great alternatives.
• Make sure to stir constantly while cooking to avoid lumps and prevent the pudding from sticking or burning.

Storage

Store the pudding in an airtight container in the refrigerator for up to 3 days. Re-chill before serving if it has warmed. Pudding is best enjoyed cold and does not reheat well, so serve straight from the fridge for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pudding ahead of time?

Yes, this pudding is actually better when made ahead and chilled overnight, allowing the flavors to meld and the texture to set perfectly.

What can I use if I don’t have eggnog?

If you don’t have eggnog, you can substitute with a mixture of milk and cream combined with a pinch of nutmeg and cinnamon to mimic the flavor, though the classic eggnog taste is preferred.

Homemade Eggnog Pudding Recipe

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4.5 from 80 reviews

This Homemade Eggnog Pudding is a rich and creamy dessert that captures the festive flavors of classic eggnog in a smooth, custard-like pudding. Infused with warm spices and a hint of rum extract, this pudding is perfect for holiday gatherings. Topped with whipped cream, grated nutmeg, and sugared cranberries, it’s an elegant and comforting treat to enjoy chilled.

• Author: Felix
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 20 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Pudding Base

• 2 and 1/2 cups Eggnog
• 1/2 cup heavy whipping cream
• 2/3 cup granulated sugar
• 4 Tablespoons cornstarch
• 1/4 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 4 large egg yolks
• 1 teaspoon rum extract
• 3 Tablespoons unsalted butter, cut into pieces

Garnish

• Whipped cream
• Grated whole nutmeg, for garnish
• Sugared cranberries (recipe below)

Instructions

1. Combine Eggnog and Cream: In a glass measuring cup, mix the eggnog and heavy whipping cream together and set aside for later use.
2. Mix Dry Ingredients: In a medium saucepan, whisk together the sugar, cornstarch, salt, and ground nutmeg until well combined.
3. Add Egg Yolks: Add the egg yolks to the dry mixture and whisk thoroughly until the mixture is smooth and consistent.
4. Incorporate Eggnog Mixture: Slowly pour the eggnog and cream mixture into the egg yolk mixture, whisking constantly to combine evenly without curdling.
5. Cook Pudding: Place the saucepan on the stove over medium heat. Stir the mixture continuously until it thickens and starts to boil, which should take about 8 to 10 minutes. The pudding should coat the back of a spoon. Keep it boiling for another 30 seconds to ensure the starch is fully cooked.
6. Add Flavorings and Strain: Remove the saucepan from heat and stir in the rum extract and unsalted butter until melted and smooth. Strain the pudding through a fine mesh sieve into a clean bowl to remove any lumps.
7. Chill the Pudding: Cover the surface of the pudding directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours, preferably overnight, to let the pudding set and flavors meld.
8. Serve and Garnish: When ready to serve, garnish with a dollop of whipped cream, a sprinkle of freshly grated nutmeg, and sugared cranberries for a festive touch. Enjoy the creamy, spiced delight!

Notes

• For a non-alcoholic version, use rum extract only or omit entirely if preferred.
• Make sure to stir constantly while cooking to prevent the pudding from scorching or forming lumps.
• Covering the pudding surface with plastic wrap while cooling is essential to avoid skin formation.
• Sugared cranberries can be made by tossing fresh cranberries in simple syrup and granulated sugar, then letting them dry until crystallized.
• This pudding can be prepared a day in advance to allow the flavors to deepen and the texture to firm up perfectly.

Keywords: Eggnog pudding, holiday dessert, creamy pudding, festive dessert, eggnog recipe, Christmas dessert