Homemade Eggnog Pudding Recipe

Introduction

This Homemade Eggnog Pudding captures the rich, creamy flavors of classic eggnog in a smooth, comforting dessert. Perfect for holiday gatherings or a cozy night in, it’s spiced with nutmeg and enhanced with a touch of rum extract for festive warmth.

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, for garnish

Instructions

1. Step 1: In a glass measuring cup, combine the eggnog and heavy whipping 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 fully combined.
4. Step 4: Slowly pour the eggnog and cream mixture into the egg yolk mixture, whisking constantly until blended.
5. Step 5: Place the saucepan over medium heat and cook, stirring continuously, until the mixture thickens and begins to boil, about 8–10 minutes. It should coat the back of a spoon. Boil for an additional 30 seconds.
6. Step 6: Remove from heat. Stir in rum extract and butter until the butter melts and the pudding is smooth. Strain the pudding through a fine mesh sieve into a bowl to remove any lumps.
7. Step 7: Cover the bowl with plastic wrap, pressing it directly onto the pudding to prevent a skin from forming. Refrigerate for at least 4 hours or preferably overnight until fully chilled and set.
8. Step 8: Before serving, garnish with whipped cream, a dusting of grated whole nutmeg, and sugared cranberries. Enjoy your festive pudding!

Tips & Variations

• For a boozier dessert, substitute the rum extract with 1 to 2 tablespoons of dark rum.
• If you prefer a dairy-free version, use coconut cream instead of heavy whipping cream and a non-dairy eggnog alternative.
• To make sugared cranberries, simply toss fresh cranberries in a simple syrup, then coat with sugar and let dry.
• Ensure constant stirring during cooking to prevent the pudding from scorching or forming lumps.

Storage

Store the eggnog pudding in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle stir if needed. This pudding is best served chilled and does not require reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought eggnog for this recipe?

Yes, store-bought eggnog works perfectly and makes this recipe quick and easy to prepare.

Can I prepare this pudding ahead of time?

Absolutely. This pudding benefits from chilling overnight to develop its flavor and achieve the perfect set.

Homemade Eggnog Pudding Recipe

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★★★★★

4.6 from 109 reviews

This Homemade Eggnog Pudding is a creamy, spiced dessert perfect for the holiday season. Made with rich eggnog, heavy cream, and warm spices like nutmeg, it has a smooth, velvety texture enhanced with a hint of rum extract. Topped with whipped cream, freshly grated nutmeg, and festive sugared cranberries, this pudding is a delightful treat to impress your guests or enjoy as a cozy indulgence.

• Author: Grace
• 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

Main 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

For 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 granulated sugar, cornstarch, salt, and ground nutmeg until well combined.
3. Add Egg Yolks: Whisk in the egg yolks into the dry mixture until the mixture is smooth and fully incorporated.
4. Incorporate Eggnog Mixture: Slowly pour the eggnog and cream mixture into the egg yolk and dry ingredients while whisking constantly to combine everything smoothly without lumps.
5. Cook the Pudding: Place the saucepan over medium heat on the stove. Cook the mixture, stirring constantly, until it thickens and reaches a boil, about 8-10 minutes. It should be thick enough to coat the back of a spoon. Continue boiling for an additional 30 seconds to fully activate the cornstarch.
6. Add Flavor and Butter: Remove the saucepan from heat, then stir in the rum extract and unsalted butter pieces until the butter has completely melted and the pudding is smooth.
7. Strain and Chill: Pour the pudding through a fine mesh sieve into a clean bowl to remove any lumps. Cover the surface of the pudding directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours or preferably overnight to allow it to set.
8. Serve and Garnish: Before serving, top the pudding with whipped cream, a sprinkle of freshly grated nutmeg, and sugared cranberries for a festive presentation. Enjoy your rich and creamy eggnog pudding!

Notes

• Ensure you whisk constantly while cooking to prevent lumps and avoid burning the pudding.
• Covering the pudding surface with plastic wrap helps prevent a thick skin from forming during chilling.
• For best flavor, chill overnight to allow the pudding to fully set and the flavors to meld.
• Sugared cranberries add a festive sweet-tart garnish and can be prepared ahead of time.
• Use fresh nutmeg for garnish for a more aromatic and authentic flavor.

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