Eggnog Pudding

The strangest thing happened the other day.  My day was going along uneventfully until I suddenly found myself ravenous; it was between meal times so a little snack was in order.  I went for one of my favorites, carrots + hummus.  Normal enough, right?  That little snack managed to somehow disgust – no, repulse – me.  And I am shocked, shocked.  (And a little horrified…I don’t want to give up hummus!) 

I am now turned off by the mere thought of both carrots and hummus, and the worst part is I have no idea why (there was absolutely nothing wrong with either of them!  And no, I don’t think I’m pregnant, lol).  A sad day, my friends.

I’m not sure what’s going on, maybe it’s just my (adult!) taste buds being fickle.  (Has this happened to anyone else?)  In any event, I decided it’s high time I added a few new snacks to my repertoire.  Eggnog is one of my favorite seasonal flavors and pudding is always a hit…so why not, right?

Note that there is no actual eggnog in this recipe – the combination of nutmeg, vanilla, and a touch of cinnamon give it its eggnog-like flavor.

A Note on the Protein Powder:  You can absolutely omit this if you want.  When I made this pudding, I wanted a recipe that’s more of a snack than a dessert, so I made a few tweaks to make it a bit less dessert-like than your average pudding; I used Stevia instead of sugar (see the note on this below), milk instead of cream (so I could use a bit of cream for topping, of course ;) ), and added protein powder. 

Eggnog Pudding

Serves 3

2 1/2 cups milk (I used 2%), divided

2 large eggs

2 tablespoons cornstarch

1/4 cup vanilla-flavored protein powder

2 packets Stevia powder*

Pinch salt

1 teaspoon pure vanilla extract

1/4 teaspoon freshly grated nutmeg, plus more to sprinkle on top

1/8 teaspoon cinnamon

1/3 cup softly whipped cream (optional; for topping)

Whisk together 1/2 cup milk, eggs, cornstarch, protein powder, Stevia, and salt in a medium bowl; set aside.

Pour the remaining 2 cups of milk into a heavy-bottomed medium saucepan over medium heat.  Cook until bubbles form around the outside and the milk starts to steam.  Turn off the heat and very slowly whisk 1 cup of hot milk into the egg mixture, starting with just a couple drops at a time and gradually adding more until the whole cup is incorporated.  Pour this into the pot and bring to a boil over medium-low heat, stirring constantly.  Once boiling, turn off heat and stir in the vanilla, nutmeg, and cinnamon.

Strain through a fine mesh sieve to remove any lumps, then pour into small, individual-sized serving bowls or cups.  Cool to room temperature, then refrigerate to chill.  Before serving, top with whipped topping and a sprinkle of nutmeg.

*Or other sweetener of your choice; if you’re using sugar, I’d start with about 4 teaspoons, but of course this can be adjusted to taste.

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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