When you want to transform the beloved flavors of eggnog into a luscious dessert, this Eggnog Pudding delivers silky, spiced custard that tastes like the holidays in creamy, comforting form. The traditional eggnog spices – nutmeg, cinnamon, and vanilla – infuse rich custard made with eggs and cream, creating that signature flavor while the pudding texture makes it even more indulgent than the drink itself. Each spoonful delivers warming spice notes with creamy richness and a hint of rum or bourbon that makes this dessert feel special and festive. Perfect for holiday dinners, Christmas parties, or extending eggnog season beyond drinks, this recipe serves 6 people and takes about 30 minutes of active cooking plus 3 hours chilling time.
Cooking Time: 30 minutes active, 3+ hours chilling
Serves: 6 people
What You’ll Need
For the pudding:
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 5 large egg yolks
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 tablespoons butter
- 2 teaspoons vanilla extract
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 3 tablespoons dark rum or bourbon (or 1 teaspoon rum extract)
For topping:
- 1 cup heavy cream, whipped
- 2 tablespoons powdered sugar
- Ground nutmeg for dusting
- Cinnamon sticks for garnish
Preparing the Base
In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until steaming and small bubbles form around the edges, but don’t let it boil.
Creating the Egg Mixture
In a large bowl, whisk together the sugar, egg yolks, cornstarch, and salt until smooth and pale yellow. The mixture should be thick and well combined.
Tempering the Eggs
Slowly pour about 1 cup of the hot milk mixture into the egg mixture while whisking constantly. This gradual warming prevents the eggs from scrambling.
Combining Everything
Pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly to combine thoroughly.
Cooking the Custard
Cook over medium heat, stirring constantly with a wooden spoon or whisk, for 8-12 minutes until the mixture thickens considerably and coats the back of the spoon.
Testing for Doneness
The pudding should be thick enough that when you draw a line through it on the spoon, the line holds. It will thicken more as it cools.
Adding the Flavor
Remove from heat and immediately stir in the butter, vanilla extract, nutmeg, cinnamon, and rum or bourbon. The butter adds richness while the spices create that eggnog character.
Straining for Smoothness
Pour the pudding through a fine-mesh strainer into a clean bowl. This removes any cooked egg bits and ensures silky smooth texture.
Preventing Skin Formation
Press plastic wrap directly onto the surface of the hot pudding. This prevents a skin from forming as it cools, maintaining that perfect creamy texture.
The Essential Chill
Refrigerate for at least 3 hours, or preferably overnight. The pudding needs time to set completely and for the flavors to develop fully.
Making Whipped Cream
When ready to serve, beat the heavy cream with powdered sugar until soft peaks form. The whipped cream should be billowy but still hold its shape.
Portioning the Pudding
Spoon the chilled pudding into individual serving glasses, dessert bowls, or one large serving dish. The pudding should be thick and creamy.
Topping with Style
Dollop or pipe the whipped cream over each serving. The white cream against the tan pudding creates beautiful contrast.
The Nutmeg Finish
Dust the whipped cream lightly with freshly grated nutmeg. Fresh nutmeg is far superior to pre-ground for this special garnish.
Garnishing Options
Add a cinnamon stick to each serving for aromatic appeal and festive presentation. The stick doubles as a stirrer for mixing the cream into the pudding.
Serving Temperature
Serve the pudding well-chilled. The cold temperature enhances the creamy texture and makes each spoonful refreshing despite the richness.
Understanding the Spices
Nutmeg is the star spice in eggnog, providing that signature warmth. The cinnamon adds depth without overpowering the nutmeg’s unique flavor.
Alcohol Considerations
The alcohol adds authentic eggnog flavor and prevents the pudding from freezing solid. For alcohol-free, use rum extract with a splash of vanilla.
Make-Ahead Benefits
This pudding must be made ahead, making it perfect for holiday meal planning. Prepare up to 2 days before serving for stress-free entertaining.
Storage Guidelines
Store covered pudding in the refrigerator for up to 4 days. Keep whipped cream separate and add just before serving for best texture.
Presentation Ideas
Layer the pudding in parfait glasses with crumbled gingersnaps or vanilla wafers for added texture and visual appeal.
Customization Options
Add a pinch of ground cloves for more complex spice, or fold in chopped candied ginger for textural interest and extra warmth.
Serving Size
This rich pudding is satisfying in modest portions. Serve in small dessert glasses or bowls – 1/2 to 3/4 cup per person is plenty.
Wine Pairing
Serve with dessert wines like tawny port, cream sherry, or even a glass of actual eggnog for those who want to double down on the flavor.
Troubleshooting Tips
If pudding is lumpy, blend with an immersion blender. If too thin, it wasn’t cooked long enough. If grainy, the heat was too high.
Understanding Custard
This pudding is essentially a stovetop custard thickened with cornstarch. The technique is the same used for pastry cream or homemade pudding.
Holiday Tradition
Making this pudding extends eggnog season beyond the beverage, allowing the beloved flavor to appear as dessert throughout the holidays.
This Eggnog Pudding proves that beloved seasonal flavors can be reimagined in new, delicious forms. By transforming the classic holiday drink into luxurious pudding, you create a dessert that captures all the warmth and nostalgia of Christmas while delivering the kind of creamy comfort that makes cold winter evenings feel cozy and special.
