Servings: 6 Prep: 5 mins Cook: 15 mins Total: 4 hrs
This is a kind of strange recipe. I’m not really sure what to call it, or what it is, or why I’d want one. HOWEVER! It WAS tasty, whatever it was! I also liked how it was individual servings, which made it nice to pop open a new one and eat it. I’m a big fan of portion control. Give me a bowl of food, I’m going to eat the whole bowl. If it’s a large bowl … GONE! If it’s a small bowl … GONE! So, it’s best to give me a small bowl.
In any event, my goal was to create a vanilla pudding, but I think what I made was closer to a “custard” in terms of taste and texture. Interestingly, I think this last statement is confusing to people in Europe, as I believe they define those terms differently than in the U.S. To me, a “pudding” is creamy and can be swirled around and coat the back of a spoon. Normally this is thickened with corn starch and is VERY commonly store bought in a little colorful box. A “custard” is an egg thickened “pudding” … which gives a different texture. One is starch based thickener and the other is protein. My aim was to get something resembling a creamy and thick American style “pudding”, by creating a stirred pudding base, thickened with gelatin (another protein). I suspected that I wouldn’t get what I was after, and I was correct. The end result was perhaps more like a Custard Panna Cotta, which … is awesome, wonderful and totally delicious. It’s thick, sweet and full of tasty flavor, but … it’s just not what I was after!
The search, for me, for a non-slimey (xanthan gum based), smooth and creamy, not overly eggy and not “firm and jiggly” (gelatin style) … American Style pudding continues. Stay tuned! In the meantime … this little recipe really ain’t so bad!
Vanilla Pud'eliciousPrint Rate
- 1 cup cream heavy whipping
- 1 cup almond milk unsweetened
- 1 each vanilla bean split lengthwise (or 2 tsp vanilla extract)
- 1/2 cup 'Swerve' or other sugar replacement
- 1 dash salt
- 1/2 packet (about 1 1/8 to 1 1/4 tsp, total) gelatin powder
- 6 large egg yolks
- Combine cream and 3/4 cup of the almond milk in a medium sauce pan.
- Split the vanilla bean in half. Scrape the seeds from the vanilla bean. Add the bean and seeds to the milk and cream.
- Bring the milk to a very slow simmer. Remove the milk from the heat and whisk the sugar equivalent and salt into the milk. Make sure it dissolves. Keep warm, but set aside.
- In a medium sized mixing bowl, add your 1/4 cup remaining almond milk.
- Sprinkle the gelatin powder evenly over the surface of the almond milk. Allow it to bloom for about 5 minutes.
- In a separate bowl, whisk the eggs well.
- Very very slowly, whisk the hot milk mixture into the egg yolks. Whisk quickly, so as to incorporate the hot liquid evenly, without cooking or scrambling the eggs.
- Once the liquid has been incorporated into the eggs, pour the milk-egg mixture back into the sauce pan and return to a low heat.
- Stir consistently until the sauce thickens and coats the back of a spoon with a thick coating. The temperature should be between 165 and 175. Whatever you do, do not boil this mixture.
- Strain the vanilla egg base into the almond milk with the gelatin. Whisk until the gelatin is fully dissolved.
- Divide the mixture into 6 small portions and chill. Chilling takes about 4 hours.
- Eat! Delicious with strawberries!
STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note, I only ever endorse products that are in alignment with my ideals and I believe would be of value to my readers.
* Learn More: More about this recipe and nutrition …