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Homemade Eggnog Pudding

Creamy Homemade Eggnog Pudding for a Festive Delight

Delightful Homemade Eggnog Pudding captures holiday flavors with creamy richness, perfect for festive gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 25 minutes
Servings: 4 cups
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding
  • 2 cups Eggnog Use quality brand or homemade
  • 1 cup Heavy Whipping Cream Can substitute with coconut cream for dairy-free
  • ¾ cup Granulated Sugar Light brown sugar can be used for deeper flavor
  • ¼ cup Cornstarch Arrowroot powder is a substitute
  • ¼ teaspoon Salt Sea salt can be used
  • 1 teaspoon Ground Nutmeg Freshly grated is preferred
  • 4 Egg Yolks For egg-free consider using cornstarch
  • 1 teaspoon Rum Extract Real spiced rum can be added
  • 2 tablespoons Unsalted Butter Can be omitted for lighter version
For the Garnish
  • 1 cup Whipped Cream Can substitute whipped topping for lighter option
  • 1 teaspoon Grated Nutmeg Freshly grated works best
  • ½ cup Sugared Cranberries Skip for simpler finish

Equipment

  • Medium saucepan
  • glass measuring cup
  • Whisk
  • fine sieve
  • bowl

Method
 

Step-by-Step Instructions
  1. In a glass measuring cup, pour together 2 cups of eggnog and 1 cup of heavy whipping cream. Stir gently to combine and set aside.
  2. In a medium saucepan, whisk together ¾ cup of granulated sugar, ¼ cup of cornstarch, ¼ teaspoon of salt, and 1 teaspoon of ground nutmeg until there are no lumps.
  3. Add 4 egg yolks to the dry ingredients and mix until completely smooth.
  4. Gradually pour the eggnog and cream mix into the saucepan while continuously whisking to prevent curdling.
  5. Place the saucepan over medium heat and cook while stirring constantly for about 8-10 minutes until it thickens enough to coat the back of a spoon.
  6. Remove from heat, stir in 1 teaspoon of rum extract and 2 tablespoons of unsalted butter until melted and smooth. Strain the mixture through a fine sieve into a bowl.
  7. Cover with plastic wrap pressed directly against the surface and refrigerate for at least 4 hours, ideally overnight.
  8. Once chilled, spoon the pudding into cups and garnish with whipped cream, grated nutmeg, and sugared cranberries.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 28gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 150mgSodium: 150mgPotassium: 190mgSugar: 20gVitamin A: 500IUCalcium: 150mgIron: 0.5mg

Notes

Ensure to stir constantly when heating to avoid burning. Use high-quality ingredients for the best results.

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