If you’re a fan of all things creamy and cozy, especially around the holidays, then you’re absolutely going to adore this Eggnog Pudding Recipe. It’s that perfect blend of classic eggnog flavor turned into a luscious pudding that’s as comforting as it is fancy. I remember the first time I made this – my family couldn’t stop raving about how it’s like Christmas in a bowl! Stick around because I’ll walk you through every easy step to ensure your pudding comes out silky smooth and bursting with rich holiday cheer.
Why You’ll Love This Recipe
- Incredible Flavor: This pudding perfectly captures the nostalgic richness of eggnog with a creamy, smooth texture.
- Simple Ingredients: You’ll find everything you need at your local grocery store, and the process is straightforward even if you’re new to pudding making.
- Perfect for Entertaining: It’s impressive enough for holiday guests, yet easy to make ahead so you can relax with your loved ones.
- Customizable Toppings: From whipped cream to sugared cranberries, you can dress it up however you like for a festive touch.
Ingredients You’ll Need
The magic of this Eggnog Pudding Recipe comes from the balance between warm spices, creamy eggnog, and those little hints of indulgence like butter and rum extract. When shopping, opt for a good quality eggnog and fresh spices to really make the flavors shine.
- Eggnog: Choose your favorite brand — fresh and rich eggnog adds that unique holiday flavor.
- Heavy whipping cream: This boosts the creaminess, making the pudding decadently smooth.
- Granulated sugar: Sweetens the pudding just right without overpowering the spices.
- Cornstarch: The secret to getting that silky, thick pudding texture without lumps.
- Salt: Just a pinch to balance the sweetness and intensify the flavors.
- Ground nutmeg: This warm spice is essential—don’t skip it for that authentic eggnog taste.
- Egg yolks: They enrich the pudding for a velvety finish and bind everything together.
- Rum extract: Adds depth and the slight boozy warmth without the alcohol.
- Unsalted butter: Stirred in at the end for a glossy finish and extra richness.
- Optional toppings (whipped cream, grated nutmeg, sugared cranberries): These add festive flair and contrasting textures.
Variations
I love how flexible this Eggnog Pudding Recipe can be. Whether you want to kick it up a notch or make it dairy-free, there’s an easy way to tweak it so it suits you perfectly.
- Vanilla Twist: I sometimes add a splash of pure vanilla extract for a sweeter, more rounded flavor that complements the nutmeg beautifully.
- Dairy-Free Version: Substitute coconut cream for heavy cream and a dairy-free eggnog to make it suitable for those avoiding dairy—I tried it for a friend, and it was still so creamy and tasty!
- Spiked Pudding: If you want a grown-up treat, adding a tablespoon of your favorite rum or bourbon into the pudding after cooking gives it a lovely warmth.
- Chocolate Eggnog Pudding: Stir in a bit of cocoa powder or melted white chocolate before chilling—you’ll have a festive twist that’s always a crowd-pleaser.
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 and set it aside. This step keeps your wet ingredients ready for when you mix everything together, which helps the pudding come out smooth without lumps. Pro tip: Use room temperature egg yolks for easier blending.
Step 2: Whisk the Dry Ingredients and Egg Yolks
In a medium saucepan, whisk together the sugar, cornstarch, salt, and freshly ground nutmeg. Add the egg yolks, then whisk until everything is combined and silky smooth. I always find whisking thoroughly at this stage prevents clumps and encourages an even cook later.
Step 3: Combine the Mixtures Slowly
Now, pour your eggnog and cream mixture slowly into the egg yolk mixture while whisking constantly. This gradual combining warms the eggs gently, which helps prevent curdling. It’s a trick I discovered after a few messy attempts and trust me—it makes all the difference.
Step 4: Cook Until Thickened Perfection
Place your saucepan on medium heat and stir constantly. After about 8 to 10 minutes, you’ll notice the mixture thickening and starting to boil. When it coats the back of a spoon, that’s your cue that the pudding is ready to come off the heat—let it boil for another 30 seconds to set it perfectly. Don’t rush this step or the pudding will be too thin or have a gritty texture.
Step 5: Finish with Flavor and Chill
Remove the saucepan from heat and stir in your rum extract and those few pieces of unsalted butter until melted and glossy. Strain the pudding through a fine-mesh sieve for that ultra-smooth texture, then cover it with plastic wrap directly on the surface to keep a skin from forming. Refrigerate for at least 4 hours, but overnight is even better.
Pro Tips for Making Eggnog Pudding Recipe
- Slow and Steady Stirring: Constant whisking while heating prevents lumps and evenly cooks the pudding—don’t walk away!
- Use a Fine Mesh Strainer: Passing the pudding through a sieve is what gives it that velvety smooth texture that feels so luxurious.
- Chill Overnight: Though tempting to dig in early, letting it chill overnight really deepens the flavors and firms up the pudding perfectly.
- Avoid Overcooking: Keep a close eye once it thickens—boiling a bit too long can cause it to separate or get grainy, and no one wants that!
How to Serve Eggnog Pudding Recipe
Garnishes
I love topping this pudding with a generous swirl of freshly whipped cream and a light dusting of grated whole nutmeg—it immediately makes it feel festive and inviting. For a pop of color and texture, sugared cranberries are my absolute favorite, bringing that sweet-tart contrast that’s irresistible. Plus, they’re super easy to make ahead!
Side Dishes
This Eggnog Pudding pairs wonderfully with ginger snap cookies or buttery shortbread biscuits if you want some added crunch. I’ve even served it alongside warm apple cider or mulled wine to complete a cozy holiday dessert spread.
Creative Ways to Present
When hosting parties, I like to serve the pudding in fancy glasses or vintage teacups for an elegant look. Layering it with crushed gingersnaps or a sprinkle of toasted pecans makes for a pretty parfait that always impresses my guests. You can even pipe whipped cream designs atop for a charming finish.
Make Ahead and Storage
Storing Leftovers
I always store leftover pudding in airtight containers in the fridge. Covered tightly, it stays fresh for up to 3 days. Before serving again, give it a gentle stir to restore that smooth texture, as it might firm up a bit more when chilled.
Freezing
Freezing pudding can be tricky because of texture changes, but if you want to try, freeze in airtight, portioned containers. I recommend thawing overnight in the fridge and stirring well before serving—expect a slight change in creaminess, but it still tastes delicious.
Reheating
This pudding is best enjoyed cold, but if you do want it warm, reheat gently in a saucepan over low heat while stirring constantly to avoid curdling. Adding a splash of cream can help bring back the silky feel.
FAQs
-
Can I use regular milk instead of heavy cream in the Eggnog Pudding Recipe?
You can substitute regular milk for heavy cream, but the pudding won’t be quite as rich or creamy. If you want to keep it lighter, whole milk or even 2% milk works best, but expect a slightly less custardy texture.
-
Is there an alcohol-free way to make this Eggnog Pudding Recipe?
Absolutely! The rum extract used here is alcohol-free and gives you that classic flavor without the booze. Just be sure to pick a good quality rum extract for the best taste.
-
How do I prevent the pudding from forming a skin as it cools?
Place a piece of plastic wrap directly on the surface of the pudding while it cools in the fridge. This creates a barrier and keeps that unwanted skin from forming, which helps maintain a silky texture.
-
Can I make the sugared cranberries ahead of time?
Yes! Sugared cranberries actually taste better after sitting overnight, so I recommend making them the same day or even before your pudding. They keep well in an airtight container in the fridge for about a week.
Final Thoughts
This Eggnog Pudding Recipe has quickly become one of my favorite holiday treats because it’s comforting, flavorful, and easy to pull together even on busy days. Whether you’re serving it up after a big family dinner or sneaking a spoonful for yourself on a chilly night, it’s like wrapping yourself in a holiday hug. Give it a try—you’ll find it not only impresses guests but warms your spirit too.
Print
Eggnog Pudding Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes (excluding chilling time of at least 4 hours)
- Yield: 3 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
This Homemade Eggnog Pudding is a rich and creamy dessert that captures the festive flavors of traditional eggnog in a smooth, luscious pudding form. Infused with nutmeg and a hint of rum extract, it’s perfect as a comforting treat during the holidays or any special occasion. Topped with whipped cream, grated nutmeg, and optional sugared cranberries, this pudding offers a perfect balance of sweetness and holiday spice.
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 (recipe below)
Instructions
- Combine eggnog and cream: In a glass measuring cup, mix the eggnog and heavy whipping cream together. Set aside.
- Mix dry ingredients and eggs: In a medium saucepan, whisk together granulated sugar, cornstarch, salt, and ground nutmeg. Add the egg yolks and whisk until the mixture is smooth and well combined.
- Combine liquids: Slowly pour the eggnog and cream mixture into the egg yolk mixture while whisking constantly to ensure everything is evenly incorporated.
- Cook pudding: Place the saucepan over medium heat on the stove. Cook the mixture, stirring continuously, until it thickens and begins to boil, about 8-10 minutes. The pudding should be thick enough to coat the back of a spoon. Continue boiling gently for an additional 30 seconds to fully cook the cornstarch.
- Add flavor and butter: Remove the saucepan from heat. Stir in the rum extract and the pieces of unsalted butter until fully melted and the pudding is smooth.
- Strain pudding: Pour the pudding through a fine mesh sieve into a clean bowl to ensure a silky texture.
- Chill the pudding: Cover the bowl tightly with plastic wrap, pressing the wrap directly onto the pudding surface to prevent a skin from forming. Refrigerate for at least 4 hours, preferably overnight, to fully set and chill.
- Garnish and serve: Before serving, top the pudding with whipped cream, freshly grated nutmeg, and sugared cranberries if desired.
- Make sugared cranberries (optional): In a small saucepan, dissolve ⅓ cup sugar in ⅓ cup water over medium heat. Once dissolved, let the syrup simmer without stirring, then cool for 5-10 minutes. Coat 1 cup fresh cranberries in the syrup, refrigerate overnight stirring occasionally. Next day, drain and dry cranberries on a wire rack for 1 hour. Roll cranberries in ⅔ cup sugar, let dry another hour, then store in an airtight container refrigerated up to 1 week.
Notes
- Press plastic wrap directly on pudding before chilling to avoid skin formation.
- Sugared cranberries can be made ahead and stored for up to one week.
- Use fresh whole nutmeg for best flavor when garnishing.
- Ensure constant stirring during cooking to prevent lumps or burning.
- For a boozier pudding, substitute rum extract with real rum in moderation.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 170 mg
