Homemade Eggnog Pudding Recipe

Introduction

This Homemade Eggnog Pudding is a creamy and festive dessert that captures the rich flavors of traditional eggnog. Perfect for the holiday season or any time you want a special treat, it combines smooth pudding with warm spices and a hint of rum.

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 (recipe below), 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 the sugar, cornstarch, salt, and ground nutmeg.
3. Step 3: Add the egg yolks to the saucepan and whisk until the mixture is smooth and combined.
4. Step 4: Slowly pour the eggnog and cream mixture into the egg yolk mixture while whisking constantly until well blended.
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 the saucepan from the heat and stir in the rum extract and butter until melted and smooth. Strain the pudding through a fine mesh sieve into a 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 preferably overnight.
8. Step 8: Before serving, garnish with whipped cream, grated nutmeg, and sugared cranberries. Enjoy your festive pudding!

Tips & Variations

• For a boozy kick, replace rum extract with 1 to 2 tablespoons of real rum.
• Use whole milk in place of heavy cream for a lighter pudding consistency.
• Try different garnishes like cinnamon sticks or toasted pecans for added texture and flavor.

Storage

Store the eggnog pudding covered in the refrigerator for up to 3 days. Re-chill thoroughly before serving. This pudding is best enjoyed cold 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 pudding?

Yes, store-bought eggnog works perfectly and saves time. Just choose your favorite brand for the best flavor.

How do I make sugared cranberries for garnish?

To make sugared cranberries, coat fresh cranberries in simple syrup, then roll them in granulated sugar. Let them dry on a parchment-lined tray before using.

Homemade Eggnog Pudding Recipe

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4.8 from 58 reviews

This Homemade Eggnog Pudding is a delightful holiday dessert that captures the creamy, spiced flavor of traditional eggnog in a rich, smooth pudding. Infused with nutmeg and rum extract, it’s perfectly balanced with a luscious texture, topped with whipped cream, grated nutmeg, and festive sugared cranberries for a seasonal touch. Ideal for celebrations or cozy winter evenings.

• Author: Naya
• 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

Pudding Base

• 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, for garnish
• Sugared cranberries (recipe below)

Instructions

1. Combine Eggnog and Cream: In a glass measuring cup, mix together the eggnog and heavy whipping cream. Set this mixture aside for use in the pudding.
2. Mix Dry Ingredients: In a medium-sized saucepan, whisk together the granulated sugar, cornstarch, salt, and ground nutmeg until well combined.
3. Add Egg Yolks: Whisk the 4 large egg yolks into the dry mixture until smooth and fully incorporated.
4. Incorporate Eggnog Mixture: Slowly pour the eggnog and cream mixture into the egg yolk mixture while whisking constantly to blend evenly and prevent curdling.
5. Cook the Pudding: Place the saucepan over medium heat on the stove. Stir continuously and cook for 8-10 minutes until the mixture thickens enough to coat the back of a spoon and begins to boil. Continue boiling for an additional 30 seconds to fully activate the cornstarch.
6. Add Flavorings and Butter: Remove the saucepan from heat. Stir in the rum extract and the pieces of unsalted butter until the butter is fully melted and the pudding is smooth. Then, strain the pudding through a fine mesh sieve into a clean bowl to remove any lumps.
7. Chill the Pudding: Cover the bowl with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours, but ideally overnight to allow full setting and flavor development.
8. Garnish and Serve: Before serving, top the chilled pudding with whipped cream, a sprinkle of freshly grated whole nutmeg, and sugared cranberries for a festive and flavorful finish. Enjoy!

Notes

• Be sure to whisk constantly while cooking to prevent the pudding from burning or developing lumps.
• Placing plastic wrap directly on the pudding surface helps avoid a skin forming during chilling.
• Sugared cranberries add a sweet-tart crunch and seasonal color, perfect for holiday presentation.
• This pudding contains eggs and dairy, so it is not suitable for vegan or egg-free diets.
• For a boozy version, you can substitute a small amount of rum extract with actual rum, adjusting to taste.
• This recipe can be made a day ahead, making it perfect for entertaining.

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