Introduction

This Homemade Eggnog Pudding is a creamy and festive dessert perfect for the holiday season. Rich with the flavors of nutmeg and rum extract, it captures the essence of traditional eggnog in a smooth, comforting pudding. Topped with whipped cream and garnished beautifully, it’s sure to delight your guests.

Three white ramekins filled with a smooth, pale yellow custard, each topped with a small dollop of white whipped cream and two red frosted cranberries, sitting closely together on a rustic white wooden tray with a distressed finish. The custard layers are thick and creamy with a few specks of darker spice sprinkled on top. The tray rests on a white marbled surface, accompanied by two gold spoons partially visible in the background and a black handle of a kitchen tool in the foreground. A red cloth appears at the edge of the scene, adding a festive touch. The photo taken with an iphone --ar 4:5 --v 7

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 (optional)

Instructions

Step 1: In a glass measuring cup, combine the eggnog and heavy whipping cream. Set this mixture aside.
Step 2: In a medium saucepan, whisk together the sugar, cornstarch, salt, and ground nutmeg until combined.
Step 3: Add the egg yolks to the saucepan and whisk until the mixture is smooth and well blended.
Step 4: Slowly pour the eggnog and cream mixture into the egg yolk mixture while whisking constantly to prevent curdling, until fully combined.
Step 5: Place the saucepan over medium heat and cook, stirring constantly, until the pudding thickens and begins to boil, about 8–10 minutes. The mixture should coat the back of a spoon. Let it boil for an additional 30 seconds while stirring continuously.
Step 6: Remove the saucepan from heat and stir in the rum extract and butter until the butter is melted and the pudding is smooth.
Step 7: Strain the pudding through a fine mesh sieve into a bowl to remove any lumps for a silky texture.
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 or overnight for best results.
Step 9: Before serving, garnish the pudding with whipped cream, a dusting of grated whole nutmeg, and sugared cranberries if desired.

Tips & Variations

For a boozy twist, substitute 1 teaspoon of rum extract with 2 tablespoons of your favorite rum.
If you prefer a less sweet pudding, reduce the sugar by 1/4 cup.
Use a double boiler setup for even gentler cooking and prevent curdling of the egg yolks.
Sugared cranberries add a festive crunch, but fresh cranberries or a sprinkle of cinnamon can be used as alternatives.

Storage

Store the chilled pudding in an airtight container in the refrigerator for up to 3 days. If a skin forms despite the plastic wrap, simply whisk it back into the pudding before serving. To reheat, warm gently in a saucepan over low heat while stirring, or enjoy it cold as intended.

How to Serve

The image shows three white ramekins filled with a creamy, light orange pudding-like dessert topped with a small dollop of white whipped cream and two sugared cranberries each, sprinkled lightly with brown specks, probably cinnamon or nutmeg. The ramekins are placed on a rustic white wooden tray with visible wood grain texture, accompanied by two small golden spoons lying on the tray. Some sugared cranberries are scattered around on the tray's surface, which sits on a white marbled textured background. A small part of a red cloth is seen on the right side of the image, and a black handle of a kitchen tool is visible at the bottom. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pudding vegan or dairy-free?

For a vegan or dairy-free version, substitute the eggnog and heavy cream with coconut milk or almond milk. Use cornstarch as a thickener and replace butter with a dairy-free margarine. Note that the taste and texture will vary slightly from the original.

Why is the pudding cooked over medium heat and stirred constantly?

Cooking over medium heat while stirring constantly prevents the eggs from scrambling and ensures the pudding thickens evenly without burning. This technique creates a smooth, creamy texture essential for the perfect pudding.

Homemade Eggnog Pudding Recipe

Print Recipe

★★★★★

4.6 from 120 reviews

This decadent Homemade Eggnog Pudding combines the rich, creamy flavors of traditional eggnog with a smooth, velvety pudding texture. Enhanced with warm spices, rum extract, and topped with whipped cream, grated nutmeg, and sugared cranberries, this festive dessert is perfect for holiday celebrations or any cozy occasion.

Author: Tara
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 4 hours 25 minutes
Yield: 6 servings 1x
Category: Dessert
Method: Stovetop
Cuisine: American

Ingredients

Scale

Pudding

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 or store-bought)

Instructions

Combine eggnog and cream: In a glass measuring cup, mix the eggnog and heavy whipping cream together and set aside for later use.
Mix dry ingredients: In a medium saucepan, whisk together the sugar, cornstarch, salt, and ground nutmeg until well combined.
Add egg yolks: Whisk in the four large egg yolks with the dry ingredients until the mixture is smooth and well incorporated.
Combine liquids: Gradually pour the eggnog and cream mixture into the egg yolk mixture while whisking constantly to prevent curdling and to ensure a smooth batter.
Cook pudding: Place the saucepan over medium heat on the stove. Continuously stir the mixture as it heats until it thickens and starts to boil, about 8-10 minutes. The pudding should coat the back of a spoon. Allow it to boil gently for an additional 30 seconds to fully activate the thickening.
Add flavor and strain: Remove the saucepan from heat, then stir in the rum extract and pieces of unsalted butter until melted and the pudding is smooth. Pour the pudding through a fine mesh sieve into a clean bowl to remove any lumps or cooked bits.
Chill pudding: Cover the pudding surface directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours, preferably overnight, to allow the pudding to set completely and develop its flavor.
Serve and garnish: Spoon the chilled pudding into serving dishes and garnish with a dollop of whipped cream, grated whole nutmeg, and sugared cranberries to add festive color and texture.

Notes

Be sure to whisk constantly during cooking to avoid lumps and prevent the eggs from scrambling.
Chilling overnight improves the pudding’s texture and flavor depth.
Sugared cranberries can be made by coating fresh cranberries in sugar or purchased pre-made for convenience.
Use whole eggnog for the creamiest and richest pudding.
For an alcohol-free version, omit the rum extract or substitute with vanilla extract.

Keywords: egg nog pudding, holiday dessert, eggnog dessert, creamy pudding, Christmas pudding, festive pudding recipe