If you’re looking for a cozy, festive dessert that’s a bit different yet utterly comforting, this Eggnog Pudding Recipe with Whipped Cream Recipe is going to be your new favorite holiday treat. I absolutely love how this pudding turns out—it’s rich, creamy, and perfectly spiced with nutmeg and rum extract, capturing all the nostalgic flavors of classic eggnog in a silky pudding you can spoon right into your heart. Stick around and I’ll share all my best tips, so you can impress your family or guests with this fun, luscious twist on a holiday classic.
Why You’ll Love This Recipe
- Decadent Flavor: The rich eggnog base combined with warm nutmeg and rum extract makes each spoonful a festive delight.
- Easy to Make: You only need a handful of simple ingredients and about 15 minutes of active cooking time.
- Showstopper Presentation: Topped with fluffy whipped cream and sugared cranberries, it looks as amazing as it tastes.
- Family Favorite: My family goes crazy for this pudding every holiday season, and yours will too!
Ingredients You’ll Need
The magic of this Eggnog Pudding Recipe with Whipped Cream Recipe is really in how the ingredients come together to create a creamy, dreamy dessert bursting with holiday cheer. One trick I learned: using fresh egg yolks and cornstarch as a thickener gives you that perfect custard-like texture without any fuss.
- Eggnog: Opt for a good-quality, flavorful eggnog—homemade or store-bought. This is the star of the dessert, so pick one you love sipping on its own.
- Heavy Whipping Cream: Adds richness and helps balance the pudding’s texture so it’s silky and smooth.
- Granulated Sugar: Sweetens the pudding without overpowering the lovely eggnog spices.
- Cornstarch: This thickens the pudding nicely, giving you that classic spoon-coating consistency.
- Salt: Just a pinch to enhance all the flavors.
- Ground Nutmeg: This warms up the pudding beautifully—freshly grated nutmeg is best if you have it!
- Large Egg Yolks: Key for richness and body—helps the pudding set perfectly.
- Rum Extract: You can use real rum if you’d prefer, but rum extract gives that lovely flavor without the alcohol.
- Unsalted Butter: Adds silkiness and a subtle richness as you finish cooking the pudding.
- Whipped Cream: To dollop on top and create that classic creamy topping everyone loves.
- Grated Whole Nutmeg (optional): For garnish and an extra pop of spice aroma.
- Sugared Cranberries (optional): These tart, sweet berries add a festive crunch and a gorgeous look.
Variations
One of the things I love most about this Eggnog Pudding Recipe with Whipped Cream Recipe is how easy it is to customize. Whether you want to make it boozy, dairy-free, or give it a fresh twist, you can easily adjust the ingredients to make it your own special holiday treat.
- Add Booze: I sometimes swap out the rum extract for a tablespoon of dark rum or bourbon when I’m making dessert for adults—it’s an instant upgrade.
- Dairy-Free Option: Use coconut cream or a rich nut milk in place of heavy cream and eggnog. The texture changes slightly but can still be delicious.
- Spice It Up: Add a pinch of cinnamon or cloves if you want your pudding to evoke all the classic eggnog spices even more.
- Vegan Version: Try plant-based eggnog and a cornstarch slurry with no eggs, though the texture will be lighter and less custardy.
How to Make Eggnog Pudding Recipe with Whipped Cream Recipe
Step 1: Combine Eggnog and Cream
Start by mixing your eggnog and heavy whipping cream together in a glass measuring cup. I like to set this aside so it’s ready when we start the pudding base. This little step makes the cooking process smoother by having everything measured and waiting.
Step 2: Mix Dry Ingredients and Egg Yolks
In a medium saucepan, whisk together the sugar, cornstarch, salt, and nutmeg. Then, add the egg yolks and whisk until smooth and combined. This helps prevent lumps and gives your pudding a smooth texture from the get-go.
Step 3: Combine Mixtures and Cook
Slowly pour the eggnog mixture into the egg yolk mixture while whisking constantly. Trust me, the constant whisking is key here to avoid scrambling those eggs. Place the saucepan on medium heat and cook, stirring often until the pudding thickens and just starts to boil, about 8 to 10 minutes. You’ll know it’s ready when it coats the back of a spoon—the texture should feel velvety and rich.
Step 4: Finish and Chill
Remove from heat and stir in the rum extract and butter until melted and silky smooth. Then strain the pudding through a fine mesh sieve into a bowl—this step makes sure your pudding is perfectly lump-free. Cover the surface of the pudding with plastic wrap to keep it from forming a skin while it chills. Pop it in the fridge for at least 4 hours, though overnight is best for that full flavor and ideal set.
Step 5: Add Whipped Cream and Garnishes
When you’re ready to serve, give the pudding a quick stir and add a generous dollop of whipped cream on top. I love grating a bit of fresh nutmeg over the cream and surrounding it with sugared cranberries for that extra-special holiday wow factor—don’t skip the cranberries, they’re a game changer!
Pro Tips for Making Eggnog Pudding Recipe with Whipped Cream Recipe
- Constant Whisking: Keep the whisk moving when adding the eggnog to the eggs and while cooking; this prevents lumps and scrambled eggs.
- Chill Time Matters: I found that chilling overnight really enhances the flavor development and produces the best pudding consistency.
- Strain for Smoothness: Straining the pudding is my secret weapon for silky texture—don’t skip it!
- Plastic Wrap Placement: Press the plastic wrap directly onto the pudding’s surface to avoid that annoying skin forming as it cools.
How to Serve Eggnog Pudding Recipe with Whipped Cream Recipe
Garnishes
I love to garnish this pudding with a fluffy, fresh whipped cream topping and a light dusting of grated whole nutmeg because it adds a delightful aroma and classic look. Those sugared cranberries aren’t just pretty—they add a tart crunch that cuts through the sweetness perfectly, and they look gorgeous nestled on the whipped cream.
Side Dishes
This pudding pairs wonderfully with other seasonal treats like gingerbread cookies or spiced pecans. If you’re looking for something a little heartier, slices of buttery pound cake or warm apple pie complement the eggnog flavors beautifully.
Creative Ways to Present
For a festive party, I like serving this pudding in clear glass mugs or small trifle bowls layered with whipped cream and a sprinkle of nutmeg in between. You can even add a cinnamon stick for stirring or a sprig of fresh rosemary for an elegant touch. It’s amazing how little touches elevate this simple pudding into a show-stopping centerpiece dessert!
Make Ahead and Storage
Storing Leftovers
I keep any leftovers covered tightly with plastic wrap or in airtight containers in the fridge. The pudding holds up beautifully for up to 3 days without losing its creamy goodness. Just give it a gentle stir before serving to freshen it up.
Freezing
Freezing isn’t usually my go-to with this pudding because the texture can change a bit—sometimes it separates or loses that silky smoothness after thawing. If you do freeze it, try to consume it within 1 month and thaw overnight in the fridge. I prefer making it fresh or enjoying leftovers refrigerated.
Reheating
This pudding is best enjoyed cold or at room temperature, so I usually don’t reheat it. If you want it a bit warmer, take it out of the fridge 30 minutes before serving, then add whipped cream right before you eat. Heating might cause the pudding to break down and lose its silky texture.
FAQs
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Can I use store-bought eggnog in this recipe?
Absolutely! I usually use a high-quality store-bought eggnog, especially around the holidays, and it works perfectly. Just choose one with good flavor since it’s the base of the pudding.
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Is there an alcohol-free version of this pudding?
Yes! You can omit the rum extract or use a non-alcoholic rum flavoring. The pudding itself has plenty of warm spice flavors, so it’s still delicious without any alcohol.
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Can I make this pudding ahead of time?
Definitely! I recommend making it the night before so it has ample time to chill and thicken. It tastes even better the next day after the flavors meld.
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How do I prevent lumps when cooking pudding?
The key is constant whisking when combining the egg yolks with the hot liquids and throughout the cooking process. Also, straining the finished pudding ensures a perfectly smooth finish.
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What can I use instead of sugared cranberries?
If you don’t have sugared cranberries, fresh cranberries or even a few raspberries make a nice tart contrast. Alternatively, toasted nuts like pecans add a great texture and flavor contrast.
Final Thoughts
This Eggnog Pudding Recipe with Whipped Cream Recipe is one of those desserts that instantly transports me to cozy holiday evenings spent with family. I used to struggle finding a festive dessert that wasn’t overly complicated, and this pudding checked every box—easy, delicious, and crowd-pleasing. I can’t wait for you to make it and enjoy it as much as my family and I do. Trust me, whoever you serve this to will be asking for the recipe—and maybe for seconds too!
Print
Eggnog Pudding Recipe with Whipped Cream Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes active time, plus 4 hours to overnight chilling
- Yield: 3 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
This homemade eggnog pudding is a creamy, spiced dessert that perfectly captures the festive flavors of traditional eggnog. Made with eggnog, heavy cream, nutmeg, and a touch of rum extract, this smooth pudding is cooked on the stovetop until thick and rich. It’s chilled to set and topped with whipped cream, freshly grated nutmeg, and optional sugared cranberries for a delightful holiday treat.
Ingredients
Eggnog Pudding:
- 2 and 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 the eggnog and heavy cream together and set aside.
- Mix Dry Ingredients: In a medium saucepan, whisk together sugar, cornstarch, salt, and ground nutmeg until evenly combined.
- Add Egg Yolks: Whisk in the egg yolks with the dry mixture until you achieve a smooth mixture with no lumps.
- Incorporate Eggnog Mixture: Slowly pour the eggnog and cream mixture into the egg yolk mixture while whisking constantly to blend thoroughly without curdling.
- Cook the Pudding: Place the saucepan on the stove over medium heat. Stir the mixture constantly with a whisk or spoon, cooking for 8-10 minutes until it thickens enough to coat the back of a spoon and begins to boil. Continue boiling for an additional 30 seconds to activate the cornstarch fully.
- Finish with Flavorings: Remove the pan from heat. Stir in the rum extract and unsalted butter pieces until melted and the pudding is smooth and glossy.
- Strain and Chill: Pour the pudding through a fine mesh sieve into a bowl to remove any lumps. Cover the pudding bowl tightly with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours or, preferably, overnight to set completely.
- Prepare Sugared Cranberries (Optional): In a small saucepan over medium heat, combine ⅓ cup water and ⅓ cup sugar. Stir constantly until the sugar dissolves, then stop stirring and let the syrup simmer briefly. Pour the syrup into a bowl to cool for 5-10 minutes. Add 1 cup of fresh cranberries to the cooled syrup, stirring to coat. Refrigerate overnight, stirring occasionally.
- Dry and Sugar Coat Cranberries: The next day, line a baking sheet with a Silpat or wax paper and place a wire rack on top. Use a slotted spoon to lift the cranberries from the syrup and spread them evenly on the wire rack to dry for about 1 hour. Pour ⅔ cup sugar into a shallow dish and add a third of the cranberries, rolling or shaking them to coat in sugar. Shake off excess sugar and place back on the wire rack to dry for another hour. Repeat the process with the remaining cranberries. Store sugared cranberries in an airtight container in the refrigerator for up to 1 week.
- Serve: When ready to serve, spoon chilled eggnog pudding into bowls or glasses. Top with whipped cream, freshly grated nutmeg, and sugared cranberries as garnish. Enjoy this creamy, festive dessert!
Notes
- For best results, chill the pudding covered with plastic wrap pressed onto the surface to avoid a skin forming.
- Sugared cranberries can be prepared the day before to allow enough time for drying and coating.
- Use full-fat eggnog and heavy cream for a luxuriously creamy texture.
- The rum extract adds traditional eggnog flavor without alcohol, making it family-friendly.
- Store leftover pudding in the refrigerator, covered, for up to 3 days.
- The sugared cranberries add a beautiful festive touch and a sweet-tart contrast to the creamy pudding.
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 155 mg
