If you’re looking for a delightful twist on holiday desserts, this Eggnog Pudding Recipe is absolutely one you’ll want to add to your repertoire. It’s creamy, comforting, and bursting with all those nostalgic seasonal flavors you love—egg nog, nutmeg, and a subtle hint of rum. I first tried making this for a winter gathering and my family went crazy for it. Trust me, once you make it, you’ll find this pudding a total showstopper that’s both simple and special.
Why You’ll Love This Recipe
- Rich Holiday Flavor: The eggnog base means you’re capturing that warm, spiced vibe in a creamy pudding form.
- Simple Ingredients: You probably already have most things on hand, making this a convenient last-minute treat.
- Versatile Toppings: From whipped cream to sugared cranberries, you can easily customize the presentation and taste.
- Perfect Make-Ahead Dessert: It chills beautifully in the fridge, so you can prepare it in advance for stress-free entertaining.
Ingredients You’ll Need
Every ingredient in this Eggnog Pudding Recipe plays a role in creating that silky texture and classic holiday flavor. When shopping, I always look for fresh eggnog (homemade if I can), good-quality heavy cream, and fresh nutmeg for the best taste.
- Eggnog: The star of the show—rich and spiced, it forms the pudding’s base and delivers the signature holiday flavor.
- Heavy whipping cream: Adds luxurious creaminess that makes the pudding so smooth and indulgent.
- Granulated sugar: Sweetens gently without overpowering the eggnog’s spices.
- Cornstarch: This is your thickener, giving the pudding that perfect custard-like hold.
- Salt: Just a pinch to balance and brighten all the flavors.
- Ground nutmeg: Freshly grated is best here to maximize that warm, aromatic kick.
- Egg yolks: Provide richness and help thicken the pudding naturally.
- Rum extract: Adds a delightful depth without the alcohol, but you can swap it for real rum if you like.
- Unsalted butter: Melts in at the end for extra silkiness and a subtle buttery note.
- Optional toppings: Whipped cream, grated nutmeg, and sugared cranberries add beauty and festive flair.
Variations
I love that this Eggnog Pudding Recipe is like a blank canvas for creativity. Over time, I’ve tried a few tweaks to suit different tastes or dietary needs, and I encourage you to make it your own!
- Alcohol-Free: I usually use rum extract, but you can skip it altogether or add a splash of vanilla extract for a mellow flavor.
- Dairy-Free: Swap heavy cream for coconut cream and use a dairy-free egg substitute—I’ve done this and it still turns out creamy and delicious.
- Spice It Up: Adding a pinch of cinnamon or ginger can add a cozy twist that’s especially great around Christmas.
- Extra Rich: Increase butter by a tablespoon or swirl in a bit of mascarpone cheese after chilling for a decadent finish.
How to Make Eggnog Pudding Recipe
Step 1: Mix Your Liquid Ingredients
Start by combining the eggnog and heavy whipping cream in a glass measuring cup. This makes it easier to pour gradually later. I like to set it aside while prepping the dry ingredients so everything flows smoothly.
Step 2: Whisk Together Dry Ingredients and Egg Yolks
In a medium saucepan, whisk together the sugar, cornstarch, salt, and nutmeg. Then, add the egg yolks and whisk until the mixture looks smooth and well combined. This step is key to avoiding lumps later on.
Step 3: Combine the Mixtures Gradually
Slowly pour the eggnog and cream mixture into the egg yolk mixture while whisking constantly. This gradual blending prevents the eggs from scrambling, which is something I learned the hard way my first time making this pudding.
Step 4: Cook Until Thickened
Place the saucepan over medium heat. Stir constantly—this patience pays off—until the pudding thickens and just starts to boil, about 8 to 10 minutes. You’ll know it’s ready when it coats the back of a spoon like a smooth custard. Let it boil for just 30 seconds more to cook out any raw flavor.
Step 5: Finish and Chill
Remove from heat, stir in the rum extract and butter pieces until melted and silky. For the smoothest texture, I strain the pudding through a fine mesh sieve into a bowl. Then, place plastic wrap directly onto the pudding’s surface to prevent skin formation. Pop it into the fridge and chill for at least 4 hours, though overnight is best.
Pro Tips for Making Eggnog Pudding Recipe
- Constant Stirring: I found that stirring constantly with a whisk prevents lumps and keeps the texture perfectly smooth.
- Low and Steady Heat: Cooking over medium rather than high heat ensures the pudding thickens without curdling.
- Use Fresh Nutmeg: It makes a huge difference compared to pre-ground nutmeg—so much more fragrant and flavorful.
- Prevent Skin Formation: Always press plastic wrap directly onto the pudding’s surface as it cools; this simple trick saves you from a rubbery top layer.
How to Serve Eggnog Pudding Recipe
Garnishes
For garnish, I adore a big dollop of freshly whipped cream sprinkled with a little grated nutmeg. It adds such a lovely aroma right before serving. Plus, sugared cranberries aren’t just for looks—they bring a bright pop of tart sweetness that balances the pudding beautifully.
Side Dishes
This pudding shines as a standalone dessert, but if you want to round out a holiday menu, I like serving it alongside gingerbread cookies or spiced biscotti. It’s a fun way to mix textures and flavors for a cozy seasonal spread.
Creative Ways to Present
For special occasions, I’ve served this pudding in pretty glass jars or mini trifle bowls layered with crushed gingersnaps and fresh cranberries. You can get playful with presentation—piping swirls of whipped cream or adding a cinnamon stick makes it instantly festive and elegant.
Make Ahead and Storage
Storing Leftovers
I usually keep leftover pudding in an airtight container in the refrigerator and it stays fresh for about 3 to 4 days. Just be sure to keep that plastic wrap pressed against the surface when storing to avoid skin formation.
Freezing
Freezing eggnog pudding isn’t my go-to because the texture can get a bit grainy once thawed. But if you want to try it, freeze in small portions and thaw overnight in the fridge for best results.
Reheating
If you want to enjoy it warm, gently reheat the pudding on low heat while stirring constantly to keep it smooth. Don’t boil it again, or it might curdle—slow and patient wins every time.
FAQs
-
Can I make this Eggnog Pudding Recipe without eggs?
Yes! While egg yolks give the pudding richness and help thicken it, you can substitute them with cornstarch or a vegan egg replacer if you have dietary restrictions. Just keep in mind the texture and flavor might be a bit different, but it will still be delicious.
-
What’s the best way to thicken the pudding without curdling?
The key is to whisk constantly and heat the pudding gently over medium heat. Slowly combine hot and cold mixtures before cooking, and don’t rush the boiling step. This careful, steady approach ensures a thick, creamy pudding without lumps or curdling.
-
Can I use store-bought eggnog for this recipe?
Absolutely! I often use store-bought eggnog, especially around the holidays when it’s readily available. Just pick a good-quality brand you like, or feel free to use homemade eggnog if you want that extra fresh touch.
-
How long does the pudding keep in the fridge?
The pudding keeps well for up to 4 days when stored in an airtight container with plastic wrap pressed onto the surface. After that, it might start losing its freshness and develop a skin.
Final Thoughts
I absolutely love how this Eggnog Pudding Recipe feels like a warm hug in a bowl, especially during the cold winter months or festive holiday gatherings. It’s simple to make yet feels decadent and fancy, which always impresses guests while being really comforting for the family. Give it a try—you won’t regret it. From my kitchen to yours, I promise this pudding is worth every spoonful and will quickly become a holiday staple you’ll make year after year.
Print
Eggnog Pudding Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 3 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
This Homemade Eggnog Pudding is a rich and creamy dessert combining the festive flavors of eggnog, nutmeg, and a hint of rum extract. Perfectly thickened with cornstarch and enriched with butter and egg yolks, this pudding is chilled until silky smooth and topped with whipped cream, freshly grated nutmeg, and optional sugared cranberries for a delightful holiday treat.
Ingredients
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 (see notes)
Instructions
- Combine liquids: In a glass measuring cup, mix the eggnog and heavy cream together and set aside for use in the pudding base.
- Mix dry ingredients: In a medium saucepan, whisk together sugar, cornstarch, salt, and ground nutmeg until evenly combined to create the dry base for thickening.
- Add egg yolks: Whisk the 4 large egg yolks into the dry ingredients until the mixture is smooth and uniform.
- Incorporate liquids: Gradually pour the eggnog and cream mixture into the egg mixture while whisking constantly to avoid lumps and ensure everything is combined.
- Cook pudding: Place the saucepan over medium heat on the stovetop and stir continuously. Cook the mixture for 8-10 minutes until it thickens and begins to boil. It should be thick enough to coat the back of a spoon. Continue boiling for an additional 30 seconds while stirring.
- Finish pudding: Remove the saucepan from heat and stir in rum extract and unsalted butter pieces until melted and smooth. For an extra smooth texture, strain the pudding through a fine mesh sieve into a clean bowl.
- Chill: Cover the pudding bowl with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate for at least 4 hours or preferably overnight to set and chill completely.
- Serve: Garnish with whipped cream, freshly grated nutmeg, and sugared cranberries if desired. Enjoy this creamy, festive dessert chilled.
- Prepare sugared cranberries (optional): In a small saucepan, combine ⅓ cup water and ⅓ cup sugar over medium heat, stirring until dissolved. Stop stirring and simmer briefly. Cool the syrup for 5-10 minutes. Add 1 cup fresh cranberries to coat, then refrigerate overnight stirring occasionally. The next day, dry cranberries on a wire rack for 1 hour. Roll cranberries in ⅔ cup sugar in batches, shake off excess sugar, and dry for another hour. Store in an airtight container refrigerated for up to 1 week.
Notes
- The plastic wrap should be placed directly on the pudding surface to prevent a skin from forming as it chills.
- Sugared cranberries add a beautiful festive garnish and can be prepared the day before serving.
- If rum extract is unavailable, a teaspoon of vanilla extract can be substituted but will alter the traditional flavor slightly.
- Be patient when cooking the pudding; constant stirring and gradual heating are key to a silky texture without lumps.
- This pudding can be made a day ahead to develop deeper flavors and ensure it’s fully set before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 36g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 36g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 245mg
