Why You’ll Love This Recipe
Eggnog pudding captures all the rich, spiced flavors of traditional eggnog in a smooth, creamy dessert form. It’s easy to make in under 15 minutes and can be prepared ahead of time to chill overnight. The sugared cranberries add a beautiful crunch and tart sweetness that complements the pudding perfectly, making it a holiday favorite.
Ingredients
Eggnog Pudding
- 2½ 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 (see below)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Make the Eggnog Pudding
- In a glass measuring cup, combine the eggnog and heavy cream. Set aside.
- In a medium saucepan, whisk together sugar, cornstarch, salt, and nutmeg.
- Add egg yolks and whisk until smooth.
- Slowly pour the eggnog mixture into the egg yolks while whisking constantly until well combined.
- Heat the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to boil, about 8–10 minutes. The pudding should coat the back of a spoon. Allow it to boil for 30 seconds more.
- Remove from heat and stir in rum extract and butter until melted and smooth.
- Strain the pudding through a fine mesh sieve into a bowl to ensure smoothness.
- Cover the surface directly with plastic wrap to prevent a skin from forming and chill in the refrigerator for at least 4 hours or overnight for best results.
Prepare Sugared Cranberries (Optional)
- Combine ⅓ cup water and ⅓ cup sugar in a small saucepan over medium heat. Stir until sugar dissolves. Let simmer without stirring until syrup forms. Remove from heat and cool 5–10 minutes.
- Add 1 cup fresh cranberries to the syrup, stirring to coat. Refrigerate overnight, stirring occasionally to coat evenly.
- The next day, drain cranberries with a slotted spoon onto a wire rack over a baking sheet. Dry for about 1 hour.
- Roll cranberries in ⅔ cup sugar in batches to coat, shaking off excess sugar. Return to rack to dry for another hour. Store in an airtight container in the fridge for up to 1 week.
Serve
Top pudding with whipped cream, a sprinkle of grated nutmeg, and sugared cranberries before serving.
Servings and Timing
- Servings: 3
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes (+ chilling time)
Variations
- Substitute rum extract with vanilla or almond extract if preferred.
- Add a splash of bourbon or spiced rum for an adult twist (omit if serving kids).
- Top with toasted nuts or a caramel drizzle for extra texture and flavor.
Storage/Reheating
- Store pudding covered in the refrigerator for up to 3 days.
- Best served chilled and not suitable for reheating.
FAQs
Can I make this pudding dairy-free?
Use coconut cream and a dairy-free butter substitute to make it vegan-friendly.
Can I prepare this ahead of time?
Yes, it tastes best when chilled overnight.
What if I don’t have rum extract?
Vanilla extract is a good substitute, or omit it altogether.
How long will sugared cranberries last?
Stored in the fridge in an airtight container, they last up to 1 week.
Can I use frozen cranberries?
Yes, just thaw them before coating with syrup.
Can I double the recipe?
Absolutely, just double all ingredients and use a larger pot.
Can I use store-bought eggnog?
Yes, store-bought eggnog works perfectly for this recipe.
How thick should the pudding be?
It should be thick enough to coat the back of a spoon.
Can I use this pudding as a pie filling?
Yes, it makes a rich and flavorful custard filling for pies or tarts.
Conclusion
Homemade Eggnog Pudding is a luscious and festive dessert that transforms leftover eggnog into a creamy, spiced treat everyone will love. Paired with whipped cream and sugared cranberries, it’s the perfect way to celebrate the holidays or simply enjoy a cozy night in.
Print
Homemade Eggnog Pudding
- Total Time: 15 minutes plus chilling
- Yield: 3 servings
- Diet: Vegetarian
Description
A creamy, spiced eggnog pudding dessert made with rich eggnog, egg yolks, and topped with whipped cream, nutmeg, and sugared cranberries for a festive treat.
Ingredients
- 2½ 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
- Combine eggnog and heavy cream in a glass measuring cup; set aside.
- In a medium saucepan, whisk sugar, cornstarch, salt, and nutmeg.
- Add egg yolks and whisk until smooth.
- Slowly pour eggnog mixture into egg yolks while whisking constantly.
- Cook over medium heat, stirring constantly, until thickened and boiling, about 8–10 minutes; boil for 30 seconds more.
- Remove from heat; stir in rum extract and butter until smooth.
- Strain pudding through a fine mesh sieve into a bowl.
- Cover surface with plastic wrap; chill at least 4 hours or overnight.
- For sugared cranberries: Prepare sugar syrup, coat cranberries, dry, roll in sugar, and dry again as described.
- Before serving, top pudding with whipped cream, grated nutmeg, and sugared cranberries.
Notes
- Substitute rum extract with vanilla or almond extract.
- Add bourbon or spiced rum for an adult version.
- Top with toasted nuts or caramel drizzle for extra flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 160 mg
