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Eggnog Pudding Recipe

Bring a festive atmosphere to any gathering with this eggnog pudding recipe. Recipe courtesy Matt of Plating Pixels.

Servings: 4

Active time: 20 minutes

Total time:


  • 2/3 c granulated sugar
  • 4 Tbsp cornstarch
  • 1/2 tsp ground nutmeg
  • 4 1/2 c classic eggnog
  • 6 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 1 cinnamon stick
  • 1 1/2 Tbsp vanilla extract, divided use
  • 1 c heavy whipping cream
  • 4 Tbsp fresh pomegranate seeds


  1. Stir together sugar, cornstarch, and nutmeg in medium saucepan over medium heat. Stir in eggnog and egg yolks. Add cinnamon stick. Heat, stirring often and scraping bottom, until thickened and simmer starts. Remove from heat immediately.
  2. Discard cinnamon stick and stir in 1 tablespoon vanilla. Pour into large bowl and cover with plastic wrap directly over surface. Refrigerate 4-6 hours, until cooled and set.
  3. When ready to serve, beat whipping cream and remaining vanilla with a mixer in large bowl until thick peaks form. Divide pudding between four serving dishes, top with whipped cream, and garnish with pomegranate seeds.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.