January 31, 2024

Carnivore Nilla Wafer Pudding

Nilla wafer pudding was always one my favorite desserts after getting a whole flight of meats at our local BBQ joint. In the past year, going animal-based and then carnivore has led me to developing recipes based on nostalgic sugar-full and plant-full dishes. As a professional chef, it is always very rewarding during recipe developing when you hit the nail on the head with the first try. This was one of those recipes, delicious, luscious, and comforting to the soul. The perfect end to any backyard BBQ array of meats or smoked creations like wild caught salmon.

What You Will Need to Make Carnivore Nilla Wafer Pudding:

Pastured Eggs
Raw Heavy Cream
Plain Pork Rinds
Pink Himalayan Sea Salt
Optional: Monk fruit sugar (to make the transition to carnivore easier).

Equipment:

Small Mixing Bowl
Small Sauce Pan
Whisk
Mason Jar with Lid

Substitutions:

Any kief in exchange for Nilla Wafer.
Cinnamon pork rinds if you are transitioning off any diet onto Carnivore.

Carnivore Nilla Wafer Pudding

Recipe by Jessica CatalanoCourse: Carnivore, DessertsCuisine: CarnivoreDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

287

kcal

Setting Time

minutes

Total time

minutes

Carnivore Meets Backyard BBQ Nilla Wafer Pudding – delicious, luscious, and comforting.

Ingredients

4 Pastured Egg Yolks
1 Cup Raw Heavy Cream
Plain Whole Pork Rinds
Pink Himalayan Sea Salt
Optional Ingredients
1/4 Cup Powdered Monk Fruit (Optional)
1 Tablespoon Vanilla Bean Extract (Optional)

Directions

In a small bowl, whisk together the egg yolks. If adding monk fruit, whisk together with the eggs.
In a small saucepan, gently warm the heavy cream on low heat for 5 minutes while stirring to avoid burning.
After 5 minutes, pull the heavy cream from the stove and let cool to a temperate temperature.
Slowly pour the egg yolk mixture into the heavy cream while whipping with a whisk in the small saucepan.
Return the saucepan with the egg mixture to a low heat and continue to stir continuously until it begins to thicken like a custard.
When the mixture becomes thick and coats the back of a spoon, take off the heat. Season with a few pinches of sea salt and vanilla if desired. Whisk the mixture well to incorporate the salt and/or vanilla. Pour the pudding into a bowl. Cover the bowl and let the mixture set in the fridge for 4 hours.
When it is set, layer pudding then pork rinds in a mason jar. Finish with crumbled pork rinds on top. Serve immediately.

Notes

FAQs

What are the best pork rinds to use?
Any plain pork rind will do! I tend to gravitate towards “Great Value” Fried Pork Rinds Original. They do not have any weird additives or chemicals. You can also make your own or use fried cinnamon pork skins if you have the inclination.

How to Store Nilla Wafer Pudding
It is recommended to keep the pudding and pork rinds separate until serving. Once the pudding is fully set and layered with rinds, I would recommend eating immediately. However, up to an hour later is fine. Otherwise, the pork rinds get soggy and create an entirely different texture.

How Long Does It Last?
The pudding will last up to 4 days in the fridge by itself for maximum freshness!