Homemade Eggnog Pudding Recipe

Introduction

Experience the rich, creamy delight of homemade eggnog pudding—a festive twist on a classic holiday favorite. This luscious dessert combines the warm flavors of nutmeg and rum extract, perfect for cozy gatherings or a special treat.

Ingredients

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

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 ground nutmeg.
3. Step 3: Add the egg yolks to the saucepan and whisk until smooth and well combined.
4. Step 4: Slowly pour the eggnog and cream mixture into the egg mixture while whisking constantly to avoid curdling.
5. Step 5: Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to boil, about 8 to 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 the rum extract and butter until smooth and fully melted. Strain the pudding through a fine mesh sieve into a clean bowl.
7. Step 7: Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight for best results.
8. Step 8: Before serving, garnish with whipped cream, a sprinkle of grated nutmeg, and sugared cranberries if desired. Enjoy!

Tips & Variations

• For extra richness, substitute half of the eggnog with heavy cream.
• Use fresh nutmeg for the best flavor—pre-ground nutmeg can lose potency over time.
• If you prefer a boozy kick, add 1 to 2 tablespoons of your favorite rum instead of rum extract.
• Sugared cranberries can be made by tossing fresh cranberries in sugar and allowing them to dry; they add a festive touch and a sweet-tart contrast.

Storage

Store the eggnog pudding covered in the refrigerator for up to 3 days. It’s best enjoyed chilled. When ready to serve, give it a gentle stir to restore its smooth texture. Leftovers can be spooned into individual cups and garnished just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pudding without alcohol?

Yes, simply omit the rum extract or substitute with a non-alcoholic vanilla extract for a similar depth of flavor.

How do I prevent the pudding from curdling while cooking?

Whisk constantly and add the eggnog mixture slowly to the egg yolks. Cook over medium heat gently to avoid overheating and curdling.

Homemade Eggnog Pudding Recipe

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★★★★★

4.7 from 144 reviews

This Homemade Eggnog Pudding is a rich and creamy dessert that captures the festive flavors of classic eggnog. Made with eggnog, heavy cream, and a hint of rum extract, this pudding is perfectly thickened with cornstarch and topped with whipped cream, grated nutmeg, and sugared cranberries for a delightful holiday treat.

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

Ingredients

Scale 1x2x3x

Pudding

• 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
• Sugared cranberries (recipe below)

Instructions

1. Combine liquids: In a glass measuring cup, combine the eggnog and heavy cream. Set aside to use in the pudding mixture.
2. Mix dry ingredients: In a medium saucepan, whisk together the granulated sugar, cornstarch, salt, and ground nutmeg until evenly blended.
3. Add egg yolks: Add the four large egg yolks to the saucepan and whisk until the mixture is smooth and uniformly combined.
4. Incorporate eggnog mixture: Slowly pour the eggnog and heavy cream mixture into the egg yolk mixture, whisking constantly to prevent curdling and to ensure a smooth consistency.
5. Cook the pudding: Place the saucepan over medium heat and cook the mixture, stirring constantly. Continue cooking until the pudding thickens and begins to boil, approximately 8-10 minutes. It should coat the back of a spoon. Allow it to boil gently for an additional 30 seconds to cook out the starch taste.
6. Finish the pudding: Remove the saucepan from heat. Stir in the rum extract and the unsalted butter pieces, stirring until the butter is fully melted and the pudding is silky smooth. Strain the pudding through a fine mesh sieve into a bowl to remove any lumps.
7. Chill: Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours, preferably overnight, until fully set and chilled.
8. Serve and garnish: Before serving, garnish the pudding with a dollop of whipped cream, freshly grated nutmeg, and sugared cranberries for a festive presentation. Enjoy!

Notes

• For best texture, ensure constant whisking during cooking to avoid lumps and prevent the eggs from curdling.
• The plastic wrap directly on the pudding surface prevents an unappealing skin from forming while chilling.
• Sugared cranberries add a tart contrast and a festive look; if unavailable, fresh cranberries or pomegranate seeds can be used as alternatives.
• The rum extract provides flavor without alcohol; for an adult version, you may substitute with real rum to taste.
• This pudding can be prepared a day in advance, making it perfect for holiday entertaining.

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