If you’re someone who loves that cozy, festive flavor of eggnog but wants it in a creamy, dreamy dessert form, you’re going to adore this Eggnog Pudding Recipe with Whipped Cream Recipe. I absolutely love how this pudding captures all the best parts of eggnog—rich, spiced, and just the right amount of boozy aroma—then dresses it up with a luscious whipped cream topping that makes every spoonful feel like a celebration. When I first tried making eggnog pudding at home, I never imagined it would turn out this silky and comforting, perfect for chilly evenings or holiday dinners. Trust me, once you give this a go, it’ll become your go-to dessert every season.
Why You’ll Love This Recipe
- Rich, Classic Flavor: The eggnog base infuses warm nutmeg and rum notes for that nostalgic holiday taste you can’t get enough of.
- Silky, Easy Texture: With simple ingredients and a straightforward method, you’ll end up with a smooth pudding that feels fancy but is totally foolproof.
- Customizable Toppings: The whipped cream, grated nutmeg, and sugared cranberries aren’t just pretty—they add textural contrast and extra festive flair.
- Make-Ahead Friendly: It chills overnight beautifully, making it a stress-free dessert for holiday gatherings or cozy nights in.
Ingredients You’ll Need
Each ingredient in this pudding plays a key role—from the velvety creaminess of the eggnog to the gentle thickening power of cornstarch. I find using a good-quality eggnog, either homemade or store-bought, makes a big difference in flavor depth. Also, don’t skip the rum extract for that authentic holiday spirit without the actual alcohol!
- Eggnog: Full-fat eggnog gives the pudding richness; homemade eggnog works amazingly too.
- Heavy whipping cream: Adds creaminess and balances the pudding’s texture.
- Granulated sugar: Sweetens the pudding just enough without overpowering the natural eggnog flavor.
- Cornstarch: Your secret thickener to get that perfect pudding consistency.
- Salt: Enhances all the flavors and balances sweetness.
- Ground nutmeg: A warming spice signature to eggnog, adding fragrant depth.
- Large egg yolks: They lend richness and help thicken the pudding naturally.
- Rum extract: Infuses that classic eggnog flavor without actual rum.
- Unsalted butter: Adds silkiness and a glossy finish when stirred in last.
- Whipped cream (optional): For that fluffy topping that makes every bite feel special.
- Grated nutmeg & sugared cranberries (optional): Gorgeous garnishes that bring festive taste and sparkle.
Variations
I love how adaptable this Eggnog Pudding Recipe with Whipped Cream Recipe is. Depending on the season or your personal preferences, you can easily tweak it to suit any occasion.
- Alcohol-Free Variation: Just swap the rum extract with vanilla extract if you’re serving kids or folks avoiding alcohol, and it’s equally delicious—I promise my nieces adore it this way.
- Spiced Up: Add a pinch of cinnamon or allspice along with nutmeg for a punchier spice profile that warms up the pudding even more.
- Vegan Twist: Use a plant-based eggnog, replace egg yolks with a cornstarch slurry, and swap butter for coconut oil—it’s not quite the same but still a delightful treat.
- Texture Boost: Stir in crushed gingersnap cookies or praline bits just before serving for a crunchy contrast that my family can’t get enough of.
How to Make Eggnog Pudding Recipe with Whipped Cream Recipe
Step 1: Prepare the Eggnog and Cream Mixture
Start by combining the eggnog and heavy whipping cream in a glass measuring cup and set it aside. This mix will be slowly incorporated with the eggs, so giving it a gentle whisk before adding helps keep everything smooth and lump-free.
Step 2: Whisk Dry Ingredients and Egg Yolks
In a medium saucepan, whisk together the sugar, cornstarch, salt, and nutmeg. Then, add your egg yolks and whisk them in until you get a consistent, smooth batter. The key here is to get everything combined well before adding liquids, so the pudding doesn’t clump up.
Step 3: Combine Mixtures Carefully
Pour the eggnog and cream mixture slowly into the egg mixture while whisking constantly. This step is crucial—you’re tempering the eggs to avoid scrambling. If you’re nervous, add the eggnog mixture in a thin stream rather than pouring all at once.
Step 4: Cook Until Thickened
Place the saucepan on medium heat and cook the mixture, stirring constantly. After about 8-10 minutes, you’ll notice it thickening and starting to bubble gently. When it coats the back of a spoon and you can run your finger through it leaving a clear track, it’s ready. Keep it boiling gently for another 30 seconds to cook off any raw starch taste.
Step 5: Finish with Flavor and Chill
Remove from heat and stir in the rum extract and butter pieces until melted and fully incorporated. I like to strain the pudding through a fine mesh sieve right into a bowl to make sure it’s ultra-smooth (this step makes a big difference!). Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate at least 4 hours, but overnight is best.
👨🍳 Pro Tips for Making Eggnog Pudding Recipe with Whipped Cream Recipe
- Constant Stirring: I learned that stirring constantly during cooking prevents lumps and scorched bits on the pan bottom—don’t skip this step!
- Use Fresh Egg Yolks: Fresher eggs make a silkier pudding, and I’ve noticed older yolks sometimes give a grainy texture.
- Strain for Supremacy: I can’t stress enough how straining the pudding transforms the texture into this luscious, velvety dessert—totally worth the extra 2 minutes.
- Plastic Wrap on Pudding Surface: Preventing skin formation was a game-changer for me; no peeling or lumps in the final pudding!
How to Serve Eggnog Pudding Recipe with Whipped Cream Recipe
Garnishes
I always pile on a generous swirl of freshly whipped cream because it lightens the richness and adds a fluffy contrast. A sprinkle of freshly grated nutmeg on top brings a fragrant finish that makes it look and smell irresistible. For an extra pop of holiday sparkle and tartness, I love adding sugared cranberries—they’re pretty and add a delightful sweet-tart bite that pairs perfectly.
Side Dishes
While this pudding stands beautifully as a finale, it’s also wonderful paired with classic holiday treats like spiced gingerbread cookies or buttery shortbread. I like to serve it alongside a cup of rich coffee or mulled cider to round out the cozy experience.
Creative Ways to Present
For holiday dinner parties, I’ve served this pudding in elegant glass parfait cups layered with crushed gingersnap cookies and a dollop of whipped cream on top—everyone loves the layered look and crunchy surprise. You can also spoon it into mini Mason jars for cute individual servings, perfect for gifting or potlucks.
Make Ahead and Storage
Storing Leftovers
I usually keep leftover pudding covered tightly with plastic wrap, making sure the wrap touches the surface to avoid skin, then store it in the fridge for up to 3 days. It holds up wonderfully, and you’ll find the flavor deepens a bit after sitting.
Freezing
While I haven’t tried freezing this pudding extensively, I’ve heard you can freeze it in airtight containers. Just expect a slight change in texture—thawed pudding might be a bit less silky, so I recommend it more for shorter-term refrigeration whenever possible.
Reheating
If you want to serve it a little warmer, heat gently in the microwave in short bursts, stirring in between to keep things smooth. But honestly, I love it best cold right out of the fridge topped with whipped cream for that refreshing contrast.
FAQs
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Can I use store-bought eggnog for this pudding?
Absolutely! Store-bought eggnog works perfectly and makes this recipe super convenient. Just choose a high-quality brand you enjoy drinking since the flavor carries through in the pudding.
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How do I avoid lumps in my eggnog pudding?
Constant whisking while you cook and tempering the eggs by slowly adding the eggnog mixture helps avoid lumps. Also, straining the pudding after cooking ensures a silky smooth texture.
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Can I make the sugared cranberries ahead of time?
Yes! In fact, making the sugared cranberries a day ahead is ideal—they need time to soak in the simple syrup and dry to get that perfect sugary coating that adds crunch and color.
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Is this pudding safe to eat with raw eggs?
Since you cook the egg yolks slowly until the pudding thickens and boils briefly, it’s safe to eat—this process effectively cooks the eggs.
Final Thoughts
This Eggnog Pudding Recipe with Whipped Cream Recipe holds a special place in my heart because it combines the best flavors of a beloved holiday drink into a comforting, elegant dessert that’s surprisingly easy to make. Whenever I serve it, friends and family go crazy for its creamy texture and festive spices, and I love how it feels like a warm holiday hug in a bowl. If you’re looking for a dessert that feels both nostalgic and fresh, give this recipe a try—you’ll be so glad you did, and I promise it’ll become a cherished staple in your recipe collection just like it has in mine.
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Eggnog Pudding Recipe with Whipped Cream Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes plus chilling time (4 hours to overnight)
- Yield: 3 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
This Homemade Eggnog Pudding is a creamy, festive dessert inspired by classic eggnog flavors, combining rich egg yolks, warm spices, and a hint of rum extract. Perfectly thickened and chilled, it offers a smooth, indulgent treat topped with whipped cream, grated nutmeg, and optional sugared cranberries for a delightful holiday twist.
Ingredients
Eggnog Pudding:
- 2 ½ 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, for garnish
- Sugared cranberries (recipe below)
Sugared Cranberries:
- ⅓ cup water
- ⅓ cup granulated sugar
- 1 cup fresh cranberries
- ⅔ cup granulated sugar (for coating)
Instructions
- Combine Eggnog and Cream: In a glass measuring cup, mix together the eggnog and heavy whipping cream. Set aside to use in the pudding base.
- Create Dry Mixture: In a medium saucepan, whisk together sugar, cornstarch, salt, and ground nutmeg until evenly combined.
- Add Egg Yolks: Whisk the four large egg yolks into the dry mixture until smooth and fully blended.
- Incorporate Eggnog Mixture: Slowly pour the eggnog and cream mixture into the egg yolk mixture while whisking constantly to avoid lumps and ensure a smooth consistency.
- Cook the Pudding: Place the saucepan over medium heat. Stir constantly with a whisk or spoon as the mixture thickens and reaches a boil, about 8 to 10 minutes. The pudding should coat the back of a spoon. Continue to cook and stir for an additional 30 seconds to fully activate the cornstarch.
- Finish with Flavorings: Remove the pan from heat. Stir in the rum extract and butter pieces until the butter is melted and the pudding is smooth.
- Strain for Smoothness: Pour the pudding through a fine mesh sieve into a clean bowl to remove any lumps for a silky texture.
- Chill the Pudding: Cover the pudding directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours, preferably overnight, to allow it to set completely.
- Prepare Sugared Cranberries: In a small saucepan, combine water and sugar over medium heat, stirring until sugar dissolves. Allow to simmer briefly, then remove from heat and cool for 5-10 minutes. Add fresh cranberries, coat evenly, and refrigerate overnight, stirring occasionally.
- Dry and Coat Cranberries: The following day, drain cranberries onto a wire rack placed over a baking sheet lined with silicone mat or wax paper. Let them dry for 1 hour. Roll cranberries in sugar, shake off excess, and dry again on the rack for another hour.
- Garnish and Serve: Before serving, top the chilled pudding with whipped cream, freshly grated nutmeg, and sugared cranberries. Enjoy your festive homemade eggnog pudding!
Notes
- To prevent skin formation on the pudding, ensure plastic wrap is placed directly on the surface immediately after cooking.
- Sugared cranberries can be made ahead and stored refrigerated for up to one week.
- The rum extract adds flavor without alcohol; for an adult twist, you can substitute with real rum, but adjust quantities carefully.
- Constant stirring during cooking is essential to avoid curdling and achieve a silky texture.
Nutrition
- Serving Size: 1 serving (approx. 1 cup pudding plus toppings)
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 190mg
