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Eggnog pudding?

AnneMarieDear Dec 14, 2011 03:54 PM

To make eggnog pudding would I simply use a vanilla pudding recipe, replacing a tiny bit of the milk with booze, and adding nutmeg? What if I made it unspiked, how would I get the eggnog flavor?


  1. Adrienne Dec 14, 2011 04:54 PM

    Why not try making vanilla pudding but substituting (for all of the milk) the eggnog from the store that you would otherwise mix into liquor? Is that cheating? I think it would taste good and probably would work well. But if you want to do it all yourself without buying a packaged product, I think the main flavor of eggnog is vanilla plus nutmeg. I don't really think the liquor is a key part of the flavor. But if you want a liquor flavor, I would try adding just a little bit of brandy.

    1. p
      pine time Dec 15, 2011 07:03 AM

      Don't know if you can find it nearby, but Bickford's makes a great eggnog extract flavoring. I just used it in sugar cookies, now eggnog cookies. Good stuff.

      1. a
        AnneMarieDear Dec 19, 2011 05:58 AM

        Thanks for the ideas, Adrienne and pine time. Never occurred to me that there might be an eggnog extract. My first choice is to make it without store bought eggnog, but truth be told, it could happen that way. I usually buy eggnog for my husband but have been thinking of making it this year. (this, from the one whose house isn't clean, hasn't finished shopping, and has not wrapped gift one.)
        Don't know what I'll do yet, but if I get it made I'll report back.

        Thank you for your help!

        1. o
          overthinkit Dec 19, 2011 06:29 AM

          I made cream puffs last weekend and filled them with eggnog pastry cream, which is pretty much eggnog pudding. I just invented the recipe, but all I did was replace 1/2 of the milk in my standard pastry cream recipe with eggnog, add some nutmeg, and then whisk in some dark rum at the end instead of the vanilla that it calls for.
          Definitely tasted like eggnog!

          1. Pia Dec 19, 2011 11:49 AM

            I might add an extra egg yolk, too -- part of what makes it eggnoggy is the richness.

            1. w
              Whats_For_Dinner Dec 21, 2011 03:10 PM

              You have to watch it when using store-bought eggnog in custards -- it's often packed with stabilizers, emulsifiers, and so on, which can really screw with the thickness, stability, etc. of the finished custard. Large variance between brands in this department, too. When playing around with eggnog pastry cream last year, I found that one brand required three times as much cornstarch as another to achieve the same texture.

              Given the choice, I would rather make a pudding with eggnog flavours, like you said, and maybe use an all-yolk recipe if possible, to give it the extra richness. Good luck!

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