Creamy Homemade Eggnog Pudding Recipe for the Holidays

This sweet and creamy Homemade Eggnog Pudding is a delightful way to use up extra eggnog from your holiday celebrations. Serve with sweetened whipped cream and sugared cranberries for a festive treat.

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Note: Recipe originally posted December 26, 2017; updated photos and post revised November 27, 2021.

The Creamiest Pudding Ever

Eggnog on hand? This pudding turns extra cartons into a rich, spoonable dessert. Made from scratch and incredibly smooth, this eggnog pudding delivers concentrated holiday flavor with a custard-like texture. It’s one of my favorite puddings—silky, creamy and perfectly spiced with nutmeg.

After chilling, a spoonful reveals a luxuriously thick texture and unmistakable eggnog flavor. If you enjoy classic holiday spices and a creamy finish, this dessert is for you.

Ingredients

We’re not using instant pudding mix—this is homemade, but still very simple. The combination of eggnog and egg yolks creates a silky custard while cornstarch provides reliable thickening. Here’s what you need:

Eggnog: Replaces regular milk for a richer, festive base.
Heavy cream: Adds extra creaminess and body.
Granulated sugar: Balances flavor without overpowering.
Salt: A pinch to round out sweetness.
Cornstarch: Provides additional structure and smoothness.
Ground nutmeg: Essential for classic eggnog flavor.
Egg yolks: Create a rich, custardy texture.
Rum extract: Optional for depth; replaceable with a tablespoon of rum if desired.
Unsalted butter: A few tablespoons stirred in at the end for extra richness.

How to Make Eggnog Pudding

This pudding comes together quickly: about 5 minutes to prepare and 10 minutes to cook. Follow these steps for a smooth result.

Combine eggnog and cream: In a glass measuring cup, mix the eggnog and heavy cream and set aside.
Mix dry ingredients: In a medium saucepan whisk together sugar, cornstarch, salt and ground nutmeg.
Add egg yolks: Whisk the egg yolks into the dry mixture until smooth and evenly incorporated.
Temper with the eggnog mixture: Slowly pour the eggnog and cream into the egg mixture while whisking constantly so the yolks don’t scramble.
Cook until thickened: Place the saucepan over medium heat and stir constantly until the mixture thickens and comes to a boil, about 8–10 minutes. Once boiling, let it cook for 30 seconds to properly activate the cornstarch.
Finish with butter and rum extract: Remove from heat and stir in the butter and rum extract until fully melted and smooth.
Strain and chill: Strain the pudding through a fine mesh sieve into a bowl to remove any lumps or cooked bits. Press plastic wrap directly onto the surface to prevent a skin from forming and chill in the refrigerator for at least 4 hours, preferably overnight.

Flavor Profile

This pudding tastes like a thick, spoonable eggnog: warm spice, creamy body and a hint of rum aroma if you use extract or real rum. It’s especially satisfying for eggnog lovers, but anyone who enjoys custard desserts and holiday spices will appreciate it.

Festive Toppings

Serve the pudding plain or garnish with sweetened whipped cream, freshly grated nutmeg and sugared cranberries for color and texture. Sugared cranberries add a bright, festive contrast; if you prefer something quicker, crushed gingersnaps sprinkled on top give a pleasant spice and crunch.

Sugared Cranberries (optional)

Make a simple syrup by combining 1/3 cup water and 1/3 cup sugar in a small saucepan over medium heat, stirring until the sugar dissolves. Let it simmer briefly, then remove and cool for 5–10 minutes.
Add 1 cup fresh cranberries to the cooled syrup and stir until coated. Refrigerate overnight, stirring occasionally.
Next day, place cranberries on a wire rack to dry about an hour. Roll them in 2/3 cup sugar to coat, then let dry again. Store in an airtight container in the refrigerator for up to a week.

Uses and Serving Ideas

This eggnog pudding is decadent and versatile. Serve in ramekins, use as a filling for pastries or donut centers, layer in parfaits, or spoon into small glasses for festive spoonable dessert shots. Garnish as desired and enjoy as a holiday finale.

Recipe Summary

Yield: 3 servings
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes (plus chilling)

Essential ingredients: 2 1/2 cups eggnog, 1/2 cup heavy whipping cream, 2/3 cup granulated sugar, 4 tbsp cornstarch, 1/4 tsp salt, 1/2 tsp ground nutmeg, 4 large egg yolks, 1 tsp rum extract, 3 tbsp unsalted butter.

Decadent, sweet and creamy, this homemade eggnog pudding is a cozy holiday dessert that highlights classic eggnog flavors in a spoonable custard. Enjoy!