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Three glasses of bright yellow pudding with whipped cream

Apple Cider Pudding with Spiced Whipped Cream

Cook Time 10 mins
3 hrs


  • Hand mixer


For the Apple Cider Pudding

  • 1.5 cups half and half
  • 1 cup unfiltered apple cider
  • 1/4 cup granulated sugar
  • 3 large egg yolks
  • 3 tablespoons cornstarch
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt

For the Spiced Whipped Cream

  • 1 cup cold heavy cream
  • 1 tablespoon granulated sugar
  • 1 teaspoon ground cinnamon or pumpkin pie spice
  • 1/2 teaspoon vanilla extract


To Make the Apple Cider Pudding

  • In a medium pot, whisk together the apple cider, half and half, sugar, cornstarch, salt, and egg yolks.
  • Add the pot to the stovetop over medium-low heat.
  • Cook the pudding, whisking every minute or so, until it is completely bubbling (about 6-8 minutes).
  • Once it reaches the bubbling stage, cook it another 2-3 minutes, whisking just once or twice, until it is thickened but pourable. Do not over whisk because you could break down the binding action happening in the pudding. Make sure the pudding is still pourable; it will thicken more as it cools.
  • Remove the pudding from the heat. Whisk in the butter and vanilla extract.
  • Optional: if you are concerned about any lumps in your pudding, you can strain it into a bowl by pouring it through a fine mesh sieve, pressing the pudding through with a spoon, and discarding what will not pass through.
  • Pour your pudding either into a bowl or into individual serving dishes. Allow the pudding to cool to lukewarm on the counter.
  • Once lukewarm, cover your pudding with plastic wrap, lightly pressing the wrap down on the surface of the pudding so it is completely touching and covered by the wrap.
  • Chill in the fridge for several hours before serving.

To Make the Spiced Whipped Cream

  • Wait until you are ready to serve your pudding before making the cream.
  • In a large bowl, combine the cream, sugar, and spice.
  • Using a hand mixer, beat the mixture on high speed until the cream reaches stiff peaks.
  • When ready to serve, spoon the whipped cream onto the pudding. Dust with a bit more spice if desired. Store any remaining whipped cream in an airtight container in the fridge for up to 3 days.