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Creamy Holiday Eggnog Pudding (Easy 10-Min Recipe)

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This creamy eggnog pudding comes together in just 10 minutes on the stove and sets in the fridge. It’s a rich, spiced holiday dessert that’s perfect for Christmas dinners, cookie swaps, or New Year’s Eve parties.

Ingredients

Scale
  • 2 cups (480 ml) eggnog
  • 1 cup (240 ml) whole milk
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (30 g) cornstarch
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • Whipped cream (for serving, optional)
  • Extra nutmeg or cinnamon (for dusting, optional)
  • Bourbon or rum (optional, 1-2 tablespoons)

Instructions

  1. In a mixing bowl, whisk together 4 egg yolks and 1/2 cup sugar until pale yellow and thick, about 2 minutes.
  2. Sprinkle 1/4 cup cornstarch, 1/4 teaspoon nutmeg, 1/4 teaspoon cinnamon, and 1/8 teaspoon salt over the egg yolk mixture. Whisk until smooth and no lumps remain.
  3. In a medium saucepan, heat 2 cups eggnog and 1 cup milk over medium heat until steaming but not boiling (small bubbles around the edges), about 3-4 minutes.
  4. Slowly drizzle about 1 cup of the hot eggnog mixture into the egg yolk mixture while whisking constantly to temper the yolks. Then pour the egg yolk mixture back into the saucepan, whisking continuously.
  5. Return the saucepan to medium heat and cook, whisking constantly, until the mixture thickens and just starts to bubble, about 4-6 minutes. Cook for 1 more minute after bubbles appear, then remove from heat.
  6. Remove from heat and stir in 1 teaspoon vanilla extract (and optional bourbon or rum). If desired, strain through a fine-mesh strainer into a clean bowl to remove any lumps.
  7. Divide the pudding among serving dishes. Press plastic wrap directly onto the surface of each pudding to prevent a skin from forming (or skip if you like the skin). Refrigerate for at least 4 hours, preferably overnight.
  8. Serve cold, topped with whipped cream and a dusting of fresh nutmeg or cinnamon.

Notes

For best results, use full-fat eggnog and whole milk. Let egg yolks come to room temperature before starting. Whisk constantly while cooking to prevent scorching. The pudding will thicken significantly as it cools and chills. For a dairy-free version, use full-fat oat milk or canned coconut milk and vegan eggnog. For a lower-sugar version, reduce sugar to 1/3 cup. The pudding can be stored in the refrigerator for up to 5 days. Do not freeze.

Nutrition

Keywords: eggnog pudding, holiday dessert, easy pudding, creamy pudding, Christmas dessert, eggnog recipe, stovetop pudding

Find it online: https://emacrave.com/creamy-holiday-eggnog-pudding-easy-10-min-recipe/