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–+ servings
Homemade Eggnog Pudding

Indulge in Creamy Homemade Eggnog Pudding Bliss

Enjoy this creamy Homemade Eggnog Pudding, a delightful dessert perfect for holiday gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 6 hours 5 minutes
Servings: 6 servings
Course: Desserts
Cuisine: Holiday
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding Base
  • 2 cups Eggnog Make sure it's fresh!
  • 1 cup Heavy Whipping Cream Consider coconut cream for a dairy-free alternative.
  • ⅔ cup Granulated Sugar Coconut sugar can be a less refined substitute.
  • ¼ cup Cornstarch Avoid substitutes like all-purpose flour.
  • 1 pinch Salt Kosher salt can stand in if needed.
  • ½ teaspoon Ground Nutmeg Freshly grated is best.
  • 4 large Egg Yolks Use large eggs for the best emulsification.
  • 1 teaspoon Rum Extract Spiced rum can add more depth.
  • 2 tablespoons Unsalted Butter Opt for vegan butter if preferred.
For the Topping
  • 1 cup Whipped Cream Homemade adds special holiday love.
  • 1 cup Sugared Cranberries Perfect for garnish!

Equipment

  • Medium Bowl
  • Medium saucepan
  • Whisk
  • fine-mesh sieve
  • Plastic wrap

Method
 

Step‑by‑Step Instructions
  1. In a medium bowl, whisk together 2 cups of eggnog and 1 cup of heavy whipping cream until well blended.
  2. In a medium saucepan, combine ⅔ cup of granulated sugar, ¼ cup of cornstarch, a pinch of salt, and ½ teaspoon of freshly ground nutmeg. Whisk these dry ingredients together over medium heat for about 2 minutes.
  3. Add 4 large egg yolks to the saucepan with the dry ingredients, whisking vigorously until completely smooth.
  4. Slowly pour the reserved eggnog and cream mixture into the saucepan while whisking continuously.
  5. Place the saucepan over medium heat, stirring constantly for approximately 8-10 minutes.
  6. Remove the saucepan from heat and immediately stir in 1 teaspoon of rum extract and 2 tablespoons of unsalted butter.
  7. Strain the pudding through a fine mesh sieve into a clean bowl.
  8. Place the covered bowl in the refrigerator for at least 4 hours or overnight.
  9. Scoop the pudding into individual servings, topping with fluffy whipped cream and a sprinkle of nutmeg.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 180mgSodium: 70mgPotassium: 150mgSugar: 18gVitamin A: 200IUCalcium: 60mgIron: 0.5mg

Notes

Whisk continuously to avoid lumps, and always use fresh ingredients for the best taste.

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