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!
Prep Time5 mins
Cook Time15 mins
Total Time4 hrs
Servings: 6 Servings
- 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!
Serving: 6g | Calories: 203.99kcal | Carbohydrates: 19.13g | Protein: 4.3966666666667g | Fat: 19.726666666667g | Fiber: 0.16666666666667g