Eggnog Pudding

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 the 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. Then pour this back 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 the mixture into a bowl through a fine mesh sieve to remove any lumps, then pour the mixture 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.