Dairy Free Vanilla Pudding
This creamy dairy free pudding is made from plant based milk. Enjoy this delicious low calorie dessert with fresh berries, sauteed apples or bananas. For an extra special treat, use this pudding to build a parfait by layering with fruit, chocolate pudding and edible sand.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 1 1/2 Cups/3 Servings 1x
- Category: Dessert
- Method: Stove Top
- Cuisine: American
- Diet: Low Calorie
Ingredients
Scale
- 3 Tablespoons Sugar or Baking Sugar Alternative
- 2 Tablespoons plus 2 teaspoons Corn Starch (8 teaspoons)
- 1/4 teaspoon Kosher Salt
- 1 2/3 Cups Almond or Oat Milk or 14 ounces
- 2 Egg Yolks
- 1/2 teaspoon Vanilla Paste or Vanilla Extract
Instructions
- Whisk together the cornstarch, sugar, and salt in a 2 1/2 to 3 quart pan until combined. Add 1/2 cup of milk, and gently whisk together until it is throughly combined. A few small lumps of cornstarch may remain, but that will eventually combine once the milk is heated.
- Add the remaining milk, and whisk constantly over medium-low heat. After about 8-10 minutes, the milk mixture will begin to thicken at 160 degrees F taken wit a digital thermometer.
- Meanwhile, place the egg yolks in a small bowl and whisk lightly.
- While whisking the egg yolks, spoon in 2 tablespoons of the hot milk mixture. This is called “tempering”. Tempering is the process of adding a hot mixture slowly and in small increments while constantly whisking. This process will keep the eggs from scrambling. Continue with this step adding a total of about 6 tablespoons of hot milk mixture to the eggs. Once they are throughly tempered, pour the egg mixture back into the hot milk mixture and continue to whisk together.
- Bring the heat up to medium-high heat and continue to cook for another 10-12 minutes. The pudding will continue to thicken and start to come to a low boil. Be sure to stir constantly to keep the pudding from scorching on the bottom of the pan. The consistency should be similar to that of a thick cake batter, much like a bundt cake and the temperature will be at 198 degrees F.
- Add the vanilla (either paste or extract) and stir to combine thoroughly.
- Remove pan from heat
- If you notice that the pudding developed small lumps when the egg was added back into the pan, this can easily be remedied. Simply pour the pudding through a small sieve to remove any lumps.
- Divide into 3 serving cups and chill or if using to make parfaits place in a large bowl and cover with plastic wrap.
Notes
If you are using the pudding to assemble another dessert, cover the pudding with plastic wrap to keep a skin from forming. To do this, push the plastic down onto the pudding and push out any air pockets. Refrigerate until ready to use.
Nutrition
- Serving Size: 1/2 Cup
