Eggnog Pudding #SafeNog
Cuisine: Pudding
Author: Betsy Cohen
Prep time: 25 mins
Cook time: 10 mins
Total time: 35 mins
Vanilla extract may be substituted for rum in the whipped cream.
  • Eggnog pudding:
  • ¾ cup (5.75 ounces) sugar
  • 2 tablespoons (.55 ounces) cornstarch
  • ½ teaspoon (.10 ounces) salt
  • 3¼ cups (1 pound 12 ounces) eggnog
  • 2 Davidson's Safest Choice® Eggs egg yolks
  • 1½ teaspoons (.15 ounces) vanilla extract
  • Whipped cream topping:
  • 1 cup (8.0 ounces) heavy whipped cream
  • 1½ tablespoons (.50 ounces) rum
  • 2 tablespoons (.75 ounces) confectioners sugar
  • nutmeg for dusting
  1. For the eggnog pudding:
  2. Place the sugar, cornstarch and salt into a medium saucepan. Whisk together and gradually whisk in the eggnog. Stir in the Davidson's Safest Choice® Eggs egg yolks. Lastly, stir in the vanilla.
  3. Cook over medium heat until the mixture is thick, stirring constantly.
  4. Transfer to either a large crystal bowl or individual serving cups. Cool completely.
  5. For the whipped cream topping:
  6. Place the whipped cream, rum and vanilla into a large mixing bowl. Beat until stiff peaks form.
  7. Spoon the whipped cream over the pudding. Refrigerate until cold.
  8. Dust the top with nutmeg.
Recipe by Desserts Required at