Leftover eggnog makes an amazing dessert! This Eggnog Custard is incredibly delicious and so simple to prepare. It's a favorite at Christmas... or during that blurry week between Christmas and New Year's when you lose track of the days and eat more sweets than actual meals. (You know exactly what I mean!)
More must-try Christmas desserts: Grinch Truffles
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Easy Eggnog Custard
Eggnog custard is super easy to make because eggnog acts as a shortcut: it's already sweetened, flavored, and thickened. All you really need are eggnog, egg yolks, and a bit of cornstarch. I like to add a few extra ingredients: some warm spices, a pinch of salt, and a little butter for extra richness and flavor.
The result is a lush, rich, decadent eggnog pudding that comes together with almost no effort. This recipe is very similar to my eggnog creme brulee, except this one doesn't require any baking or 'bruleeing.'
And here's another great recipe using leftover eggnog: Eggnog Pancakes
More easy homemade holiday desserts: Pecan Pie Bites
Ingredients
- 2 cups eggnog
- 4 egg yolks (save the egg whites for a frittata!)
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract* (or use vanilla bean paste for those beautiful specs of vanilla bean)
- 1 tablespoon unsalted butter*
- ⅛ teaspoon ground nutmeg*
- ⅛ teaspoon ground cinnamon*
- ⅛ teaspoon salt*
- for serving: whipped cream, fresh berries, mint sprig for garnish
*Ingredients tip* The ingredients that are starred are optional, they are added for additional flavor. If you want a ridiculously easy Christmas custard, you can skip these.
More homemade pudding desserts to check out: Banana Pudding with Cool Whip
Equipment
- 1 small saucepan (1.5-2 quarts is perfect)
- whisk (silicone-coated if you have a nonstick saucepan)
- plastic kitchen wrap
- serving bowl or ramekins (I love these ramekins because they come with a lid!)
More easy holiday desserts to try: Homemade Cinnamon Sugar Pretzels
Instructions
Whisk together all the ingredients for the custard in a medium saucepan (eggnog through salt). Heat over medium-low heat until the butter melts and the eggnog starts to simmer gently and thicken, stirring constantly to avoid lumps.
Transfer to a heat-safe serving bowl or leave it in the saucepan. Let cool for about 30 minutes, or until safe to the touch. You can serve the custard warm, but I prefer to chill it so it thickens more. Keep reading for how to do that.
Cover with plastic wrap, taking care to press gently around the edges. This prevents a skin from forming. Place the custard in the fridge to set for at least 3 hours.
To serve, spoon into individual ramekins or bowls. Serve chilled or let sit at room temperature for 10-20 minutes to warm up slightly. I like to add whipped cream, a mint leaf, and some berries or pomegranate seeds to mine for a pop of color. Enjoy!
More easy no-bake holiday desserts: Ritz Cracker Thin Mints
Kate's cooking, serving, and storage tips
- The plastic wrap prevents a skin from forming on top of the custard. You can definitely skip, and just stir in or remove the skin if you don't like it. Once cooled, the skin doesn't form on top anymore.
- This pudding can be served family-style from a serving bowl, or divided into cute ramekins for serving. I love these ramekins because they come with a lid. Perfect for a make-ahead dessert!
- Eggnog custard keeps well in the fridge for up to 3 days. Another point for "make-ahead dessert!"
- This custard can be served warm, spooning over cake or pie. If you plan on serving it warm, I recommend maybe reducing the cornstarch to 2 tablespoons to make the custard more sauce-like, perfect for pouring on top of desserts.
More great holiday desserts to make: Champagne Cupcakes
If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!
Eggnog Custard
Ingredients
- 2 cups eggnog
- 4 egg yolks - (save the egg whites for a frittata!)
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract - (or use vanilla bean paste)
- 1 tablespoon unsalted butter
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon salt
- for serving: whipped cream, fresh berries, mint sprig
Special equipment
- 1 Small saucepan (1.5-2 quarts is perfect)
- Whisk (silicone-coated if you have a nonstick saucepan)
- Plastic kitchen wrap
- Ramekins or serving bowls
Instructions
- Whisk together all the ingredients for the custard in a medium saucepan (eggnog through salt). Stirring constantly to avoid lumps, heat over medium-low heat until the butter melts and the eggnog starts to simmer gently and thicken.
- Transfer to a heat-safe serving bowl or leave it in the saucepan. Let cool for 30 minutes, or until safe to the touch. You can serve the custard warm, but I prefer to chill it so it thickens more.
- Cover with plastic wrap, taking care to press gently around the edges. This prevents a skin from forming. Place the custard in the fridge to chill for at least 3 hours.
- To serve, spoon into individual ramekins or bowls. Serve chilled or let sit at room temperature for 10-20 minutes to warm up slightly. I like to add whipped cream, a mint leaf, and some berries or pomegranate seeds to mine for a pop of color. Enjoy!
Video
Notes
- Eggnog custard keeps well in the fridge for up to 3 days.
- Once the custard cools, it doesn't form a skin. This is a great make-ahead dessert!
- This custard can be served warm, spooning over cake or pie. If you only plan on serving it warm, I recommend reducing the cornstarch to 2 tablespoons to make the custard more sauce-like, perfect for pouring on top of desserts.
- Nutrition facts are estimated without whipped cream or other toppings and will depend on the actual brand of eggnog used.
Nutrition
The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.
Kate Vaynshteyn
Wednesday 26th of November 2025
This is my FAVORITE homemade pudding / custard. I love that the eggnog acts like a shortcut and makes the custard so tasty and rich. I hope you enjoy it as much as we do!