Name: Homemade Eggnog Pudding Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 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; Whipped cream; Grated whole nutmeg, for garnish; Sugared cranberries (recipe not included)

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Introduction

This Homemade Eggnog Pudding is a creamy and comforting dessert that captures the warm, festive flavors of traditional eggnog in a smooth, velvety pudding. Perfect for holiday gatherings or a cozy treat, it’s easy to make and can be dressed up with delicious toppings.

The image shows a white ramekin filled with a smooth, creamy dessert layer topped with a dusting of light brown spice, likely cinnamon or nutmeg. On top, there is a dollop of whipped cream, which is fluffy and white, and it is garnished with three small red berries dusted with white powdered sugar. The ramekin sits on a piece of white marbled cloth on a surface with a white marbled texture. A woman's hand is holding a silver spoon with a gold handle near the ramekin. In the background, there is a blurred red shiny round object. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 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, sugared cranberries

Instructions

Step 1: In a glass measuring cup, combine the eggnog and heavy cream. Set this mixture aside.
Step 2: In a medium saucepan, whisk together the sugar, cornstarch, salt, and ground nutmeg until well combined.
Step 3: Add the egg yolks to the saucepan and whisk until the mixture is smooth.
Step 4: Slowly pour the eggnog and cream mixture into the egg yolk mixture while whisking constantly to combine everything evenly.
Step 5: Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and starts to boil, about 8 to 10 minutes. It should coat the back of a spoon. Allow it to boil gently for an additional 30 seconds.
Step 6: Remove the saucepan from the heat. Stir in the rum extract and the pieces of unsalted butter until the butter melts and the pudding is smooth.
Step 7: Strain the pudding through a fine mesh sieve into a clean bowl to remove any lumps.
Step 8: 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 chill and set.
Step 9: When ready to serve, garnish with whipped cream, a sprinkle of grated nutmeg, and sugared cranberries if desired. Enjoy your rich and festive eggnog pudding!

Tips & Variations

For a boozy version, substitute 1 teaspoon of rum extract with 1 tablespoon of your favorite rum.
If you prefer a lighter pudding, use half-and-half instead of heavy cream in the eggnog mixture.
To make it vegan, try using a plant-based eggnog alternative and substitute cornstarch with arrowroot powder.
Garnish with crushed ginger snaps or toasted pecans for added texture and flavor.

Storage

Store the pudding covered in the refrigerator for up to 3 days. Keep the plastic wrap directly on the pudding surface to prevent skin formation. When serving chilled pudding, you can enjoy it straight from the fridge or let it sit at room temperature for about 10 minutes to soften slightly before serving.

How to Serve

Three white ramekins sit on a white wooden tray with a rustic look on a white marbled surface. Each ramekin is filled with a smooth, light yellow creamy pudding that almost reaches the rim. On top of each pudding, there is a small dollop of white whipped cream, and two frosted, red berries rest on the whipped cream. The pudding shows a slight glossy texture with tiny specks of brown, scattered lightly over the surface. In the foreground, a black utensil handle is partially visible, and a red cloth lies beneath the tray on the right side. The overall scene is bright and clean with soft natural lighting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pudding ahead of time?

Yes, this pudding tastes even better after chilling overnight, which allows the flavors to meld and the texture to set perfectly.

What if I don’t have rum extract?

If you don’t have rum extract, you can substitute with a small amount of vanilla extract or a splash of actual rum, keeping in mind that using alcohol will affect the flavor and storage requirements.