Irresistibly Creamy Homemade Eggnog Pudding for the Holidays

This Homemade Eggnog Pudding combines rich eggnog with simple ingredients for a creamy holiday dessert.

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Prep Time 15

Cook Time 10

Chilling Time 4

Total Time 4 25

Servings: 4 cups

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pudding

2 cups Eggnog Opt for high-quality, spiced eggnog
1 cup Heavy Whipping Cream Half-and-half can be substituted
3/4 cup Granulated Sugar Brown sugar can lend a deeper flavor
1/4 cup Cornstarch Ensure it’s fresh
1/4 teaspoon Salt Balances sweetness
1 teaspoon Ground Nutmeg Freshly grated enhances aroma
4 large Egg Yolks Creates custard-like consistency
1 teaspoon Rum Extract Use spiced rum for a boozy twist
2 tablespoons Unsalted Butter Provides richness

For Garnishing

1 cup Sweetened Whipped Cream Cloud-like topping
1/2 cup Sugared Cranberries Adds sweetness and color

Equipment

medium saucepan
measuring cup
fine mesh sieve

Method

Step-by-Step Instructions

In a measuring cup, mix the eggnog and heavy whipping cream.
Whisk together the sugar, cornstarch, salt, and nutmeg in a saucepan.
Add the egg yolks and whisk until smooth.
Gradually pour in the eggnog mixture while whisking continuously.
Cook over medium heat, stirring constantly until thickened.
Stir in rum extract and butter until smooth.
Strain the pudding mixture into a bowl, then cover with plastic wrap.
Chill in the refrigerator for at least 4 hours or overnight.
Serve by scooping into bowls, garnishing with whipped cream and cranberries.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 28gProtein: 4gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 120mgSodium: 100mgPotassium: 250mgSugar: 22gVitamin A: 600IUCalcium: 100mgIron: 1mg

Notes

Properly stir constantly while cooking to prevent scorching. Use fresh ingredients for best results.

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