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.
When I made this pudding, I wanted a recipe that was 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. The pudding will be just fine if you decide to omit the protein powder though.
- 2½ cups milk (I used 2%), divided
- 2 large eggs
- 2 tablespoons cornstarch
- ¼ cup vanilla-flavored protein powder
- 2 packets stevia powder (see Note)
- 1 pinch sea salt
- 1 teaspoon pure vanilla extract
- ⅓ teaspoon freshly grated nutmeg, plus more to sprinkle on top
- ⅛ teaspoon cinnamon
- ⅓ cup whipping cream, whipped to soft peaks, for topping (optional)
- Whisk together ½ cup milk with the 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, and then refrigerate to chill.
- Before serving, top each with whipped topping and a sprinkle of nutmeg.