• Prepare the Pudding Base:

  In a medium bowl, whisk together the sugar, cornstarch, and salt.In a saucepan over medium heat, combine the milk and heavy cream. Heat until it just starts to simmer.Slowly whisk the dry ingredients into the saucepan with the milk and cream, stirring constantly to avoid lumps.
• Temper the Egg Yolks:

  In a separate bowl, whisk the egg yolks.Gradually add a small amount of the hot milk mixture to the egg yolks while whisking continuously. This tempers the yolks, preventing them from curdling.
• Combine and Cook:

  Pour the egg yolk mixture back into the saucepan with the rest of the milk mixture, whisking constantly.Cook over medium heat, stirring continuously, until the mixture thickens and comes to a gentle boil.
• Add the Eggnog Flavor:

  Stir in the eggnog, nutmeg, cinnamon, and cloves.If you're opting for an adult version, add the rum or bourbon at this point.Continue to cook for an additional 2-3 minutes, ensuring the alcohol is cooked off.
• Finish and Chill:

  Remove the pudding from heat and stir in the vanilla extract.Pour the pudding into individual serving dishes or a large bowl.Cover the surface of the pudding with plastic wrap to prevent a skin from forming.Refrigerate for at least 4 hours or until the pudding is set.
• Serve:

  Before serving, top the pudding with whipped cream and a sprinkle of ground cinnamon or nutmeg if desired.

Another Version of Making the Eggnog Pudding

• In a medium sauce pan heat up the the eggnog - recipie on my website. Make a slurry from arrowroot (1/2 cup of arrowroot with 1/4 cup of water). Add it to the eggnog along with salt and whisk it. Stir it for 3-5 minutes until it thickens. Fold the butter in the pudding.