Safest Choice™ Pasteurized Shell Eggs for Foodservice

Pasteurized Shell Eggs for Foodservice

Quantity Foodservice Recipes

Eggnog Pudding Recipe

This quantity recipe for eggnog pudding will bring a festive atmosphere to any meal.


Eggnog Pudding

Serving Size:

Yield: 12 servings


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


  1. Stir together sugar, cornstarch, and nutmeg in large pan over medium heat. Stir in eggnog and egg yolks. Add cinnamon sticks. Heat, stirring often and scraping bottom, until thickened and simmer starts. Remove from heat immediately.
  2. Discard cinnamon sticks and stir in 3 tablespoons 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 1 1/2 tablespoons vanilla with a mixer in large bowl until thick peaks form. Divide pudding between twelve serving dishes, top with whipped cream, and garnish with pomegranate seeds.

Nutrition Facts

Eggnog Pudding

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CDC "Cracks Down" on Unpasteurized Eggs in Restaurants

The Centers for Disease Control and Prevention (CDC) recently conducted a study to analyze how restaurants handle risk management and egg safety. And it's advising foodservice sanitation inspectors to pay close attention to egg storage and preparation practices in food service. Read more in the Davidson's Safest Choice® Foodservice blog >

Kitchen Cheat Sheet:
Classic Egg Favorites

Eggs are a classic comfort food—economical and versatile. Help your team prepare classic egg favorites such as soft scrambled eggs and the beloved omelet perfectly every time. Download our cheat sheet and read more on the Davidson's Safest Choice® Foodservice blog >