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**Eggnog Pudding** is the creamiest way to bottle up the whole holiday season in a single spoonful, a from scratch stovetop custard made with real eggnog, egg yolks, and a whisper of cinnamon that comes together in about *fifteen minutes*. I first whisked up a batch on a *snowy December afternoon* when the girls wanted something cozy after decorating the tree, and it vanished before the lights were even plugged in. If you love our Eggnog Cake, this is the spoonable cousin you will make on repeat.
It tastes like a hug from the holidays, and you probably have everything you need sitting in the fridge already.
Eggnog Pudding Quick Look
- 🕒 Prep Time: 5 minutes
- 🌡️ Cook Time: 8 minutes
- ⏳ Total Time: 13 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 249kcal
- 🌶️ Flavor Profile: Rich, creamy, warmly spiced eggnog custard
- ✋ Difficulty: Easy, on par with our homemade rice pudding
Quick Answer
Whisk sugar, cornstarch, salt, and cinnamon in a pot, then whisk in eggnog and egg yolks until smooth. Cook over medium heat, whisking constantly, until the pudding thickens and coats the back of a spoon, about 5 to 8 minutes. Chill it with plastic wrap pressed onto the surface for about 3 hours, then spoon into glasses and top with cinnamon whipped cream.
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Why This Recipe Works
Click to see the technique science
- Real eggnog does the heavy lifting. Because the base is full fat eggnog instead of plain milk, every spoonful already carries nutmeg, cinnamon, and that custardy holiday flavor without a long ingredient list.
- Egg yolks build a silky custard. Three yolks add the fat and protein that set into a glossy, spoon coating texture no instant mix can match.
- Cornstarch sets it without the oven. A couple tablespoons of cornstarch thicken the pudding right on the stovetop, so it firms up in the fridge with zero baking.
- Constant whisking keeps it smooth. Whisking the entire time the pudding heats stops the yolks from scrambling and keeps the cornstarch from clumping, the secret to a lump free set.
- A pinch of salt sharpens the sweetness. Salt balances the sugar and makes the eggnog flavor taste brighter and more pronounced in every bite.
- Plastic wrap on the surface stops the skin. Pressing wrap directly onto the warm pudding blocks the air that forms a rubbery film, so it chills up perfectly creamy.
Why You’ll Love This Recipe
- **Real from scratch flavor.** No boxed mix here, just eggnog, egg yolks, and cinnamon cooked into a silky custard that tastes like the season in a spoon.
- **Ready in about 15 minutes** of hands on time, faster than running to the store, and it doubles as the dreamy filling in our eggnog cupcakes.
- **Endlessly adaptable**, serve it in little glasses, spoon it into a pie, or layer it into a trifle the way we do with our Magnolia banana pudding.
Key Ingredients
Just six pantry staples turn into something that tastes downright fancy. Here is what each one brings to the pot.
- **Eggnog:** The star of the show. Use your favorite store bought carton or a batch of our easy homemade eggnog, whole and full fat for the richest custard, since it carries almost all of the flavor on its own.
- **Egg yolks:** Three yolks give the pudding its glossy, spoon coating body and that real custard richness a boxed mix can never fake.
- **Cornstarch:** The no bake thickener that sets the pudding as it chills, so there is no oven and no gelatin needed anywhere in the recipe.
- **Granulated sugar and a pinch of salt:** Just enough sugar to round out the eggnog, and a little salt to keep it from tasting flat or cloying.
- **Ground cinnamon:** A quarter teaspoon stirred into the pot plus a dusting on top, warm and aromatic and unmistakably holiday.
See recipe card for exact quantities.
Variations and Substitutions
This pudding is a blank canvas for the whole dessert table, so make it your own.
- **Make it boozy.** Stir a tablespoon of rum extract or a splash of bourbon into the chilled pudding for grown up glasses, or go all in with our boozy eggnog pudding shots.
- **Switch up the spice.** Trade the cinnamon for nutmeg or pumpkin pie spice, or go a completely different direction with a nutty twist like our homemade pistachio pudding.
- **Layer it into a dessert.** Spoon it between cookies and whipped cream for a fast trifle the way we build our layered lemon blueberry trifle, or use it as a silky pie filling.
- **Lean into the custard.** Loved the from scratch method? Try it again with the creamy filling in our Portuguese custard tarts for another cozy, spoonable treat.
How to Make Eggnog Pudding
- Whisk the sugar, cornstarch, salt, and cinnamon together in a medium pot, then whisk in the eggnog and egg yolks until the mixture is completely smooth.
- Set the pot over medium heat and whisk constantly until the pudding thickens and coats the back of a spoon, about 5 to 8 minutes.
- Pour the pudding into a bowl and press plastic wrap directly onto the surface, then chill in the fridge until set, about 3 hours.
- Divide among four small glasses, top with cinnamon whipped cream, and garnish with an extra dusting of cinnamon before serving.
Recipe Tips & Tricks
- **Whisk constantly** the moment the pot hits the heat, the yolks and cornstarch can scramble or clump in seconds if you step away.
- **Pull it at the coat the spoon stage,** around 5 to 8 minutes, because it thickens even more as it chills, so do not overcook it.
- **Press plastic wrap right onto the surface** before chilling to stop a skin from forming, the same trick we use for the filling in our creamy tiramisu pie.
- **Chill at least 3 hours** for the cleanest set, and overnight is even better if you have the time.
- **Strain it** through a fine mesh sieve if you want it extra silky and free of any cooked yolk bits.
- **Top with real whipped cream** instead of canned for bakery level glasses, our stabilized whipped cream holds its swirl for days without weeping.
Serving Ideas and Suggestions
Serve Eggnog Pudding in little glasses crowned with a swirl of cinnamon whipped cream and an extra dusting of nutmeg. It looks stunning on a holiday dessert board next to a plate of Christmas Oreo truffles and a bowl of sparkly candied grapes.
It is right at home on a cookie tray beside soft frosted Lofthouse cookies and a batch of festive Christmas tree cookies, and it doubles as a dreamy pie or trifle filling when you want to stretch it into a showstopper like our no bake key lime eclair cake.
Round out the spread with something warm to sip, our eggnog Christmas punch and a cozy homemade eggnog latte are both natural pairings, and finish the night with a slice of Eggnog Cake or a wedge of gooey chocolate earthquake cake if the crowd still has room.
For an easy make ahead dessert, spoon the pudding into individual jars the night before, they keep beautifully in the fridge and travel well to any potluck alongside a retro vintage Christmas jello salad.
Eggnog Pudding FAQs
This from scratch Eggnog Pudding is made with just six simple ingredients: eggnog, egg yolks, granulated sugar, cornstarch, ground cinnamon, and a pinch of salt. There is no boxed pudding mix involved. The eggnog carries all of the holiday flavor while the yolks and cornstarch thicken it into a rich, spoonable custard.
Yes, Eggnog Pudding is a wonderful make ahead dessert. It actually needs at least 3 hours in the fridge to set, so making it the day before is ideal. Just press plastic wrap onto the surface so it does not form a skin, and add the whipped cream topping right before serving.
Stored in an airtight container with plastic wrap pressed onto the surface, Eggnog Pudding keeps well in the refrigerator for up to 4 days. Give it a gentle stir before serving if any liquid separates, and add fresh whipped cream just before you dish it up.
You can freeze Eggnog Pudding for up to 3 months, though the texture can turn slightly grainy once thawed because of the dairy and eggs. Freeze it without any whipped cream topping, thaw it overnight in the fridge, and whisk it smooth before serving for the best results.
To make a grown up version, stir a tablespoon of rum extract or a splash of bourbon, brandy, or spiced rum into the pudding once it has cooled. Start small and taste as you go so the alcohol enhances the eggnog flavor rather than overpowering the creamy custard.
Lumps almost always come from not whisking constantly while the pudding heats, which lets the egg yolks scramble or the cornstarch clump. Whisk the whole time and strain the finished pudding if needed. If it did not set, it likely needed a minute or two more on the heat to fully activate the cornstarch, or more time chilling in the fridge.
Looking for more cozy, spoonable desserts to round out the holidays? Do not miss our eggnog bread pudding, another from scratch classic the whole family asks for on repeat.
Homemade Eggnog Pudding
Ingredients
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- pinch salt
- 1/4 teaspoon ground cinnamon
- 2 1/4 cup eggnog
- 3 egg yolks
Instructions
- 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 cinnamon whipped cream, and garnish with more ground cinnamon, both optional. Or, use in your favorite desserts!
Notes
- You can easily double this recipe to serve more people.
- This is great not just as pudding, but fillings for desserts as well, see some ideas above.
- Eggnog Pudding can be frozen, see my tips above!
- 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.
Nutrition
Love This Recipe?
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Did you use anything not in the recipe? Did you substitute anything?
My eggnog pudding didn’t thicken.
Followed directions to a T.
Any suggestions?