Homemade Eggnog Pudding (Creamy Christmas Dessert)
There’s something incredibly comforting about eggnog during the holiday season. Its rich, spiced flavor instantly brings to mind twinkling lights, cozy evenings, and festive gatherings. This homemade eggnog pudding captures everything you love about classic eggnog and transforms it into a smooth, spoonable dessert that feels indulgent yet familiar.
Eggnog pudding is perfect when you want a holiday dessert that’s a little different from cookies and cakes. It’s creamy, gently spiced, and elegant enough to serve at Christmas dinners while still being simple enough to make on a quiet winter evening. Served chilled and topped with whipped cream or a sprinkle of nutmeg, it feels like a small but luxurious treat.
One of the best things about this pudding is how easy it is to prepare. Made on the stovetop with basic ingredients, it comes together quickly and sets beautifully in the refrigerator. It’s also a wonderful make-ahead dessert, freeing up oven space during the busiest time of year.
Ingredients:
- 2 cups eggnog
- ½ cup whole milk
- ⅓ cup granulated sugar
- 3 tablespoons cornstarch
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
- ½ teaspoon ground nutmeg
- Optional garnish: whipped cream or cinnamon
Instructions:
- In a medium saucepan, whisk together sugar and cornstarch.
- Gradually whisk in eggnog and milk until smooth.
- Add egg yolks and whisk until fully combined.
- Place saucepan over medium heat and cook, whisking constantly, until the mixture thickens and begins to bubble.
- Continue cooking for 1–2 minutes until pudding is thick and glossy.
- Remove from heat and stir in butter, vanilla extract, and nutmeg.
- Pour pudding into serving dishes.
- Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming.
- Refrigerate for at least 2 hours, until fully chilled and set.
- Garnish just before serving and enjoy.
Homemade Eggnog Pudding
Ingredients
Equipment
Method
- Whisk sugar and cornstarch together in a saucepan.
- Gradually whisk in eggnog, milk, and egg yolks.
- Cook over medium heat, whisking constantly, until thickened.
- Remove from heat and stir in butter, vanilla, and nutmeg.
- Chill pudding until set before serving.
Notes
Tips & Tricks
- Whisk constantly to prevent lumps or scorching.
- For extra richness, use all eggnog instead of milk.
- Press plastic wrap directly on the pudding to keep it silky smooth.
Variations
- Extra Spiced: Add a pinch of cinnamon or cloves.
- Lighter Version: Use low-fat milk and light eggnog.
- Layered Dessert: Spoon pudding into parfait glasses with crushed gingersnaps.
- Dairy-Free: Use dairy-free eggnog and plant-based milk.
Serving Suggestions
Serve eggnog pudding in small dessert cups after holiday meals, or add it to a dessert table alongside cookies and truffles. It’s also delicious topped with whipped cream and shaved white chocolate.
Storage Information
Store pudding covered in the refrigerator for up to 3 days. Stir gently before serving if needed.
FAQ
- Can I make eggnog pudding ahead of time? Yes, it’s ideal for making a day in advance.
- Why is my pudding thin? It likely needs a bit more cooking time to activate the cornstarch.
- Can I freeze eggnog pudding? Freezing isn’t recommended, as texture may change.
History / Fun Facts
Eggnog dates back centuries and has long been associated with winter celebrations. Turning it into pudding is a modern twist that keeps the beloved flavor alive in a fresh and comforting way.
