It may be December 23rd, and I may be writing this post at the airport, but can we take a moment to acknowledge that this is my third blog post in the last five days?

Three blog posts in a week? Who am I?!

Someone who loves Eggnog Pudding, that’s who. You could not pay me to drink a glass of eggnog (liquid dairy skeeves me out), but thicken it to a spoonable consistency and add a little spice and I’m in.

So in, in fact, that I made two batches of this Eggnog Pudding back to back. With only about 15 minutes of actual work, this holiday recipe is an absolute breeze.

Once cool, Eggnog Pudding is pretty irresistible. Cold, creamy and just set—it has all the best parts of eggnog, but with a spoonable texture.

Oh yeah, and whipped cream. Always whipped cream.

Happy holidays! Wishing you and yours a safe and happy end to 2023 and every good thing in 2024.

Eggnog Pudding
makes 4 servings

2 large egg yolks
1/3 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon Kosher or sea salt
1 1/2 cups eggnog
1/4 cup milk of choice (I used whole)
1 1/2 teaspoons vanilla extract
1 tablespoon unsalted butter

For serving (optional):
whipped cream
sprinkle of cinnamon and/or nutmeg

Place a wire mesh sieve over a medium heatproof bowl. Set aside.

Whisk egg yolks together in a small heatproof bowl. Set near the stove.

In a medium heavy-bottomed pot, whisk together sugar, cinnamon, nutmeg, cornstarch, and salt. Whisking constantly, slowly whisk the eggnog into the dry ingredients. Whisk in milk. Place pot over medium heat. Continue to whisk until the mixture boils for 1 minute. Reduce the heat to low.

Remove 1/3 of the warm mixture from the pot. Whisking constantly, slowly pour mixture into the egg yolks until completely combined. Add egg yolk mixture to the pot and turn heat back up to medium. Continue to whisk until mixture boils for 30 seconds. Remove from heat. Whisk in vanilla and butter.

Pour pudding through the wire mesh sieve, using a silicone spatula or wooden spoon to coax it along. Discard anything caught in the sieve (egg bits).

Divide pudding into four small heatproof serving dishes (I used 4 ounce mason jars). Press plastic wrap to the surfaces. Refrigerate for a few hours, until cold.

When ready to serve pudding, peel off and discard plastic wrap. Lightly stir pudding, top with whipped cream, cinnamon and/or nutmeg (if desired) and serve.

Leftover pudding will keep covered in the fridge for 3-4 days.