Eggnog is not something I grew up with, however over the past few years, I’ve really grown to love it. I recently tried Rolling Meadow Dairy’s Eggnog and I fell in love with it. It’s not overly sweet or thick and was perfect for this dessert recipe.
I decided to create a traditional vanilla pudding recipe but swapping out the whole milk with eggnog and I was blown away by how much more flavour the swap gave my pudding. One dessert that I love is a Memphis Banana Pudding. It’s light, fun, delicious and kid-friendly. I made individual cups here but you can absolutely create this recipe in a 9×9 square baking dish or even a small trifle bowl. It works great any which way you serve it and it’s definitely pot-luck and holiday entertaining-worthy.
Tip: If you want to make this recipe more adult, feel free to drizzle bourbon or rum over the cookie pieces.
*This post was prepared in partnership with Rolling Meadow Dairy, However, and as always, all opinions are my own.
Memphis Banana & Eggnog Pudding Cups
- 2 cups Eggnog
- ⅔ cup granulated sugar
- pinch of salt
- 1 egg + 1 egg yolk
- 3 Tbsp cornstarch
- 2 Tbsp unsalted butter
- Pinch of ground nutmeg
- Vanilla wafers or crushed graham crackers
- bananas, sliced
- Ground Nutmeg for sprinkling
- Heat the eggnog, sugar and salt in a medium saucepan over medium heat and bring it to a simmer, while stirring occasionally until the sugar is dissolved.
- In a separate medium-sized bowl, scramble the eggs with a fork. Whisk in the cornstarch with the eggs until combined and the mixture is pale yellow and thick.
- When the eggnog mixture reaches a full simmer, take a ladle of the simmering milk and gradually whisk into the bowl with the egg mixture to temper. Return the mixture to the saucepan, scraping the bowl with a rubber spatula. Bring the mixture back to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thick and glossy (this happens quickly, about 30 seconds). Take the saucepan off the heat and whisk in the butter and pinch of nutmeg.
- Strain the pudding through a fine-mesh sieve set over a medium bowl (this makes for a silky smooth pudding). Place plastic wrap directly on the surface of the pudding to keep a skin from forming. Refrigerate for at least 3 hours.
- Create your cups: add crumbled vanilla wafers to your cups. Then add a layer of eggnog pudding. Layer with banana slices and continue this sequence until 1 cm from the top of the cup. Top off your cups with whipped cream, crumbled vanilla wafers and a sprinkle of ground nutmeg. This recipe can also be used to make a 9x9 square casserole dish or a small trifle bowl (create layers like you would in the cups).
- Refrigerate until ready to serve.
- *If you’re making these ahead of time, before you top off your cups Press plastic wrap against the surface of the pudding and refrigerate. Right before you are ready to serve, top up your cups with whipped cream, crumbled vanilla wafers and a sprinkle of ground nutmeg. Serve right away.