My sister-in-law shared this recipe with our family when she married my brother. When we serve it on Christmas Eve, one serving of pudding included an almond. The person with the almond gets a gift. Each year everyone wants to win!

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Recipe Summary

prep:
15 mins
cook:
5 mins
additional:
3 hrs
total:
3 hrs 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix gelatin and water in the top of a double boiler over simmering water, stirring frequently until gelatin is dissolved and mixture is warm, 5 to 10 minutes.

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  • Pour eggnog into a large bowl; gradually stir gelatin mixture into eggnog. Refrigerate eggnog-gelatin mixture until thickened, 2 to 3 hours.

  • Beat eggnog mixture with an electric mixer until light and fluffy.

  • Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar and nutmeg, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Fold egg white mixture into eggnog mixture.

  • Pour eggnog pudding into a serving bowl and refrigerate until set, about 1 hour. Spoon pudding into 8 individual serving bowls; add raspberries to each serving.

Editor's Note:

This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, How to Make Your Eggs Safe.

Nutrition Facts

441 calories; protein 17.5g 35% DV; carbohydrates 51.3g 17% DV; fat 19.1g 29% DV; cholesterol 149.9mg 50% DV; sodium 191mg 8% DV. Full Nutrition