Description
This Eggnog Pudding Recipe turns creamy eggnog into a lush, spoonable dessert you can prepare ahead — perfect for festive nights or last-minute get-togethers.
Ingredients
Scale
- ⅓ cup granulated sugar
- 2 tbsp cornstarch
- ¼ tsp fine salt
- 2¼ cups eggnog (use your favorite brand)
- 3 large egg yolks
- 1½ tsp pure vanilla extract, divided
- ½ cup cold heavy cream
- 2 tbsp powdered (confectioners’) sugar
- Ground nutmeg, for dusting
- Holiday sprinkles, optional garnish
Instructions
- In a medium heavy-bottomed saucepan, whisk the sugar, cornstarch, and salt until evenly combined.
- Slowly pour in the eggnog while whisking, then beat in the egg yolks until the mixture looks smooth and lump-free.
- Place the pan over medium-low heat. Stir constantly with a spatula or whisk as the mixture warms — this prevents lumps and scorching. The custard will begin to thicken and bubble; cook until it coats the back of a spoon, about 4–6 minutes.
- Remove the pan from heat and stir in 1 teaspoon of the vanilla.
- Transfer the pudding to a bowl. Press a piece of plastic wrap directly onto the surface to stop a skin from forming, then refrigerate until firm, at least 3 hours. Chill thoroughly for best texture.
- When you’re ready to serve, chill a mixing bowl and beaters for a minute, then whip the cold heavy cream on medium speed until it starts to hold soft peaks. Sprinkle in the powdered sugar and the remaining ½ teaspoon vanilla, then increase speed to medium-high and whip to stiff peaks — don’t overbeat or you’ll turn it buttery.
- Spoon the set pudding into four small glasses or bowls. Top each with a generous dollop of whipped cream, finish with a pinch of nutmeg and, if you like, festive sprinkles.
Notes
- Pro tips
- Use a heavy pan to avoid hot spots that can scorch the custard.
- Whisk continuously while cooking for the smoothest texture.
- Press plastic wrap on the surface — this simple step prevents an annoying pudding skin.
- If the pudding gets too thick after chilling, stir in a splash of eggnog or milk to loosen it.
- Make-it-adult
- For a grown-up version, skip the vanilla in the pudding base and stir 1–2 tablespoons of bourbon or dark rum into the warm pudding before you chill it. Deliciously boozy.
Nutrition
- Calories: 371kcal
- Sugar: 32g
- Sodium: 241mg
- Fat: 21g
- Saturated Fat: 12g
- Carbohydrates: 37g
- Protein: 9g
- Cholesterol: 272mg