Eggnog Pudding

Spiced with freshly-grated nutmeg and laced with vanilla and cinnamon, this Eggnog Pudding is full of festive flavor! It’s surprisingly healthy too. Protein powder bumps up the protein content, and there’s no added sugar!

Course Dessert

Cuisine American

Prep Time 8 minutes

Cook Time 8 minutes

Servings servings

Calories 282kcal

Author Faith Gorsky

Ingredients

2 1/2 cups milk divided
2 large eggs
2 tablespoons cornstarch
1/4 cup vanilla protein powder
2 1 g packets stevia/erythritol blend
1 pinch salt
1 teaspoon pure vanilla extract
1/3 teaspoon freshly-grated nutmeg plus more to sprinkle on top
1/8 teaspoon ground cinnamon
1/3 cup heavy whipping cream whipped to soft peaks, for topping

US Customary - Metric

Instructions

Whisk together 1/2 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.

Notes

Instead of stevia, you can substitute with another 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.
I like to use a microplane to grate nutmeg. Freshly-grated nutmeg is so much more intensely flavored than pre-ground nutmeg, which makes it perfect for this eggnog-flavored treat!

Nutrition