Homemade Eggnog Pudding

Homemade Eggnog Pudding

If you want something creamy and delicious this holiday season you need to make a batch of my Eggnog Pudding! Great on it’s own or in desserts.

Homemade Eggnog Pudding
Homemade Eggnog Pudding

This recipe for Homemade Eggnog Pudding couldn’t get much easier. With a festive flair, this pudding recipe is perfect for the holiday season.

As with most people around this time of year, I just love making tons of desserts! And, of course, I like to use seasonal flavors.

WHY THIS RECIPE WORKS:

  • With minimal ingredients this recipe whips up fast.
  • You can easily double this recipe to serve more people.
  • You can add some rum extract to really give it that “holiday flair”

This Eggnog Pudding Recipe is rich and decadent, serve it in glasses and top with homemade whipped cream if desired, this is what we always do and it’s so delicious.

Eggnog Pudding with homemade whipped cream
Eggnog Pudding with homemade whipped cream

HOW TO MAKE EGGNOG PUDDING:

  1. Place sugar, cornstarch, salt, vanilla extract and cinnamon in a medium-sized pot.
  2. With a whisk, stir in the eggnog and egg yolks until combined.
  3. Set heat to medium and whisk constantly until pudding is thickened and it coats the back of a spoon, about 5-8 minutes. 
  4. Pour pudding into a medium-sized bowl, and place plastic wrap on top, touching the top of the pudding.
  5. Place in the fridge to set, 3 hours. 
  6. Divide among four small glasses, top with homemade whipped cream, and garnish with more ground cinnamon, both optional. Or, use in your favorite desserts.

HOW TO MAKE HOMEMADE WHIPPED CREAM

  • Pour heavy cream in the bowl and blend in high speed up to 5 minutes
  • In the mean time add sugar and vanilla extract to the mixture and continue with blender until fluffy and smooth. That’s it!
  • Keep it in the refrigerator until you need to use it

If you want homemade whipped cream made dairy free, you can check that recipe HERE

TIPS AND TRICKS:

  • You can easily double this recipe to serve more people.
  • This is great not just as pudding, but fillings for desserts as well
  • Eggnog Pudding can be frozen
  • You can add some rum extract to make it taste a little boozy if you like.
  • Do not forget to place the plastic wrap over the top, this helps with a film from covering your pudding.
  • You can use regular eggnog from the store but I use eggnog that uses almond milk alternative to make this dairy free.
  • To make this keto and low carb substitute the corn starch with xanthan gum.

Homemade Eggnog Pudding

Recipe by Lucy ChesnaCourse: Dessert, Holiday
Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes
Calories

250

kcal
Refrigerator Time

3

Hours

If you want something creamy and delicious this holiday season you need to make a batch of my Eggnog Pudding! Great on it’s own or in desserts.

Ingredients

  • 1/3 cup monkfruit sugar alternative

  • 2 tablespoons cornstarch or xanthan gum

  • pinch salt

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon ground cinnamon

  • 2 1/4 cup almond milk eggnog

  • 3 egg yolks

Directions

  • Place sugar, cornstarch, salt, and cinnamon in a medium-sized pot. With a whisk, stir in the eggnog and egg yolks until combined.
  • Set heat to medium and whisk constantly until pudding is thickened and it coats the back of a spoon, about 5-8 minutes.
  • Pour pudding into a medium-sized bowl, and place plastic wrap on top, touching the top of the pudding. Place in the fridge to set, 3 hours.
  • Divide among four small glasses, top with homemade whipped cream, and garnish with more ground cinnamon, both optional. Or, use in your favorite desserts!

Nutrition

Calories: 250kcal | Carbohydrates: 32g | Protein: 8g | Fat: 9g | Saturated Fat: 4g

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