Homemade Eggnog Pudding Recipe

Introduction

Homemade eggnog pudding is a creamy, comforting dessert that captures the festive flavors of traditional eggnog in a smooth, spoonable form. Perfect for holiday gatherings or cozy nights, this pudding blends rich spices and a hint of rum extract for a delightful treat.

Ingredients

• 2 and ½ cups eggnog
• ½ cup heavy whipping cream
• ⅔ cup granulated sugar
• 4 tablespoons cornstarch
• ¼ teaspoon salt
• ½ teaspoon ground nutmeg
• 4 large egg yolks
• 1 teaspoon rum extract
• 3 tablespoons unsalted butter, cut into pieces
• Optional toppings: whipped cream, grated whole nutmeg, sugared cranberries

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 the sugar, cornstarch, salt, and nutmeg.
3. Step 3: Add the egg yolks to the saucepan and whisk until smooth and combined.
4. Step 4: Slowly pour the eggnog and cream mixture into the egg mixture while whisking constantly to combine.
5. Step 5: Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and starts 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, then stir in the rum extract and butter until melted and smooth.
7. Step 7: Strain the pudding through a fine mesh sieve into a bowl to remove any lumps.
8. Step 8: Cover the bowl with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, preferably overnight.
9. Step 9: Before serving, garnish with whipped cream, grated nutmeg, and sugared cranberries if desired. Enjoy!

Tips & Variations

• Use fresh eggnog for the best flavor, or make your own using this recipe.
• Substitute rum extract with bourbon or brandy for an authentic boozy touch.
• For a thicker pudding, increase cornstarch by 1 tablespoon.
• Try adding a pinch of cinnamon for extra warmth and spice.

Storage

Store eggnog pudding in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle stir to restore creaminess. Reheating is not recommended as it may affect texture; serve chilled for the best experience.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of eggnog?

Regular milk will work, but the distinctive eggnog flavor will be missing. You can add extra spices like cinnamon, nutmeg, and a splash of vanilla or rum extract to mimic the taste.

Is this pudding safe to eat because it uses raw egg yolks?

The egg yolks are gently cooked as the pudding thickens on the stove, which makes it safe to eat. Be sure to cook the mixture until it boils to ensure proper thickening and safety.

Homemade Eggnog Pudding Recipe

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★★★★★

4.8 from 64 reviews

This creamy Homemade Eggnog Pudding is a festive and comforting dessert perfect for the holiday season. Made from rich eggnog, cream, and a touch of rum extract, this pudding is thickened on the stovetop with cornstarch and egg yolks to create a luscious, velvety texture. Topped with whipped cream, grated nutmeg, and optional sugared cranberries, it brings classic holiday flavors to a delightful pudding form.

• Author: Isla
• 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

Eggnog Pudding:

• 2 and ½ cups Eggnog
• ½ cup heavy whipping cream
• ⅔ cup granulated sugar
• 4 Tablespoons cornstarch
• ¼ teaspoon salt
• ½ teaspoon ground nutmeg
• 4 large egg yolks
• 1 teaspoon rum extract
• 3 Tablespoons unsalted butter, cut into pieces

Optional Toppings:

• Whipped cream
• Grated whole nutmeg, for garnish
• Sugared cranberries (recipe not included)

Instructions

1. Combine Eggnog and Cream: In a glass measuring cup, combine the eggnog and heavy cream and set aside for later use.
2. Mix Dry Ingredients: In a medium saucepan, whisk together the granulated sugar, cornstarch, salt, and ground nutmeg until fully combined.
3. Add Egg Yolks: Add the egg yolks to the dry mixture and whisk until smooth and well incorporated.
4. Incorporate Eggnog Mixture: Slowly pour the eggnog and cream mixture into the egg yolk mixture while whisking constantly to avoid curdling and to blend smoothly.
5. Cook Pudding: Place the saucepan on the stove over medium heat. Stir constantly as the mixture thickens and begins to boil, about 8-10 minutes. The pudding should be thick enough to coat the back of a spoon. Allow it to boil gently for an additional 30 seconds while stirring.
6. Finish Pudding: Remove the saucepan from heat and stir in the rum extract and unsalted butter pieces until fully melted and the pudding is smooth.
7. Strain Pudding: Pour the pudding through a fine mesh sieve into a bowl to remove any cooked egg bits and ensure a smooth texture.
8. Chill Pudding: Cover the bowl tightly 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, to fully set and chill the pudding.
9. Serve: Before serving, garnish the pudding with whipped cream, a sprinkle of grated whole nutmeg, and sugared cranberries if desired. Enjoy this festive and creamy dessert!

Notes

• To prevent lumps, whisk constantly while cooking and strain the pudding once cooked.
• Pressing plastic wrap directly onto the pudding surface prevents an undesirable skin from forming during chilling.
• For best flavor and texture, refrigerate overnight before serving.
• Sugared cranberries add a festive touch but are optional and the recipe for them is not included here.
• You can substitute rum extract with vanilla extract if preferred.

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