Eggnog Custard Trifle with Spiced Whipped Cream

Is there anything that whispers ‘holiday magic’ quite like the taste of eggnog? This creamy, spiced drink is a classic for a reason, but have you ever thought about transforming it into a stunning, make-ahead dessert? This gorgeous Eggnog Custard Trifle with Spiced Whipped Cream is the ultimate showstopper for any festive gathering. It’s layered with soft pound cake, a rich and velvety homemade eggnog custard, and a cloud of cinnamon-kissed whipped cream. Honestly, it tastes like the holiday season in a bowl. So, so good.

Why You’ll Love This

Apart from being absolutely delicious, this trifle is your secret weapon for a stress-free holiday. You can make almost every component a day or two ahead, which means less time in the kitchen and more time enjoying your guests. The flavors only get better as they mingle. And the presentation? It’s a real ‘wow’ moment on the dessert table. No one needs to know how easy it truly was to put together.

Ingredients You’ll Need

• 1 (10.75 oz) loaf pound cake, store-bought or homemade: The sturdy base of our trifle.
• 1/4 cup spiced rum or bourbon (optional, substitute with 1/4 cup apple cider + 1/2 tsp rum extract): Adds a warm, boozy depth.
• 2 1/2 cups whole milk: For a custard with incredible richness.
• 1 cup store-bought or homemade eggnog: Doubling down on that classic flavor.
• 1/2 cup granulated sugar: Sweetens the custard perfectly.
• 1/4 cup cornstarch: The key to a thick, luscious custard.
• 1/4 tsp salt: Balances all the sweetness.
• 4 large egg yolks: The heart of any great custard.
• 2 tbsp unsalted butter: Adds a silky finish.
• 1 tsp vanilla extract: A flavor enhancer.
• 2 cups heavy cream, cold: For that dreamy whipped topping.
• 1/4 cup powdered sugar: Dissolves easily for a smooth whip.
• 1 tsp ground cinnamon: For that quintessential holiday spice.
• 1/4 tsp ground nutmeg: A little extra warmth.
• Additional cinnamon or nutmeg for garnish: Makes it look beautiful.

Let’s Get Cooking Step by Step

1. First, prep your cake. Cut the pound cake into 1-inch cubes. If you’re using the optional alcohol or apple cider substitute, lightly brush or drizzle it over the cake cubes in a bowl. This adds amazing moisture and flavor. Set them aside.
2. Now, for the star: the custard. In a medium saucepan, whisk together the milk, eggnog, sugar, cornstarch, and salt until the cornstarch is completely dissolved.
3. Place the saucepan over medium heat. Cook, whisking constantly, until the mixture begins to thicken and simmer. This should take about 8-10 minutes.
4. In a separate bowl, whisk the egg yolks. Temper them by slowly whisking about 1 cup of the hot milk mixture into the yolks. This prevents them from scrambling.
5. Pour the tempered yolk mixture back into the saucepan with the remaining milk. Cook over medium-low heat, whisking constantly, for 2-3 more minutes until the custard is very thick and coats the back of a spoon.
6. Remove the pan from the heat. Whisk in the butter and vanilla extract until the butter is fully melted and the custard is smooth.
7. Pour the custard into a clean bowl. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or until completely cold.
8. When you’re ready to assemble, make the spiced whipped cream. In a large chilled bowl, use a hand mixer or stand mixer to whip the heavy cream, powdered sugar, cinnamon, and nutmeg until soft peaks form.
9. Time to build your masterpiece! In a large trifle bowl or a clear glass bowl, place a third of the pound cake cubes on the bottom. Top with a third of the chilled custard, spreading it evenly. Then, add a third of the spiced whipped cream.
10. Repeat the layers two more times, finishing with a beautiful layer of whipped cream. Garnish with a light dusting of cinnamon or nutmeg.

Eggnog Custard Tips For Success

Don’t rush the custard. Low and slow is the name of the game to avoid any scrambled egg surprises. Constant whisking is your best friend here. Chilling the custard thoroughly is non-negotiable for perfect, firm layers. If you’re short on time, you can spread the warm custard on a baking sheet, cover it, and pop it in the freezer for about 30 minutes to cool it down quickly. Use a clear bowl! A big part of the fun is seeing those beautiful, distinct layers. And finally, taste your eggnog before you start. If it’s very sweet, you might want to reduce the sugar in the custard by a tablespoon or two.

Variations & Substitutions

Not a fan of rum? The apple cider and extract swap works wonderfully. For a non-alcoholic version that still has complexity, try using strongly brewed chai tea instead. For a lighter treat, you can use a reduced-fat eggnog, but your custard might be a tad less rich. Gluten-free? Simply use your favorite gluten-free pound cake or even gluten-free gingerbread cookies. Feel free to add layers of fresh cranberries or raspberries for a pop of tartness. And honestly, if you’re pressed for time, a good quality vanilla pudding mix can stand in for the custard in a real pinch—just mix it with eggnog instead of milk.

Serving Ideas & Pairings

This trifle is the perfect finale to any holiday feast. I love serving it after a big Christmas dinner with roasted turkey or ham. It’s also a fantastic addition to a Christmas brunch spread, served alongside savory quiches and breakfast casseroles. For a true holiday treat, offer small cups of coffee or hot chocolate alongside each serving. The contrast of the cool, creamy trifle with a warm drink is just heavenly.

Storage & Reheating

This dessert is meant to be made ahead! Cover the assembled trifle tightly with plastic wrap and store it in the refrigerator for up to 2 days. The cake will continue to soften, which just makes it better. I do not recommend freezing the assembled trifle, as the whipped cream and custard can become grainy when thawed. If you have leftover components, you can store the custard separately in an airtight container for up to 3 days and the whipped cream for up to 2 days.

Frequently Asked Questions

Can I make this trifle without alcohol? Absolutely! The apple cider and extract substitute provides a wonderful flavor without any alcohol. It’s a great option for family gatherings with kids or for anyone who prefers to avoid it. What are some other easy Christmas desserts? This trifle is definitely at the top of my list for easy Christmas desserts. Other simple ideas include peppermint bark, no-bake cheesecake bars, or simply dressing up store-bought cookies with a little icing. How far in advance can I make this for a Christmas party? You can assemble the entire trifle up to 24 hours before your party. In fact, I recommend it! The flavors have time to meld together perfectly. Just keep it covered in the fridge until you’re ready to serve. No matter what other Christmas food ideas you have planned, this stunning Eggnog Custard Trifle with Spiced Whipped Cream is sure to be the star of your holiday table.