Ah, vanilla pudding—such a classic, right? But who says you need sugar to make it indulgent? This sugar-free version is like a cozy hug in dessert form, and the aroma alone is like wandering through a vanilla-scented dream.
Steps
- In a small bowl, combine the granulated sweetener, cornstarch, and salt. Transfer this mixture to a saucepan and gradually whisk in the milk until smooth. In another bowl, whisk the egg yolks thoroughly.
- Heat the saucepan over medium heat, bringing the mixture to a boil while whisking continuously. Reduce the heat to low, scoop out half a cup of the hot mixture, and whisk it into the egg yolks. Return this egg mixture to the saucepan and let it simmer briefly before removing from heat.
- Stir in the butter and vanilla extract until well combined. Divide the pudding evenly among 8 ramekins or bowls. Chill in the refrigerator for at least an hour to allow it to set properly.
Ingredients
- 1/4 cup + 2 tablespoons allulose
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups milk (whole, reduced-fat, almond, or soy milk can be used)
- 2 large egg yolks, whisked
- 2 tablespoons butter, softened (unsalted or dairy-free)
- 1 teaspoon vanilla extract
Nutritional Values
Calories: 680kcal | Carbohydrates: 40g | Protein: 24g | Fat: 48g | Sodium: 1008mg | Potassium: 696mg | Fiber: 8g | Vitamin A: 1984IU | Calcium: 600mg | Iron: 8mg | NET CARBS: 32g
FAQ
- Can a diabetic safely consume sugar-free pudding?
- Generally, sugar-free desserts are suitable for individuals with diabetes, but it’s always best to consult a healthcare professional before making any dietary changes.
- What can I do if I accidentally scramble the eggs while making the pudding?
- If the eggs accidentally scramble, simply strain the mixture to remove the egg bits before serving. This will ensure a smooth pudding texture.
- How can I prevent the pudding from recrystallizing?
- If recrystallization occurs, strain the pudding through a sieve before refrigerating. This helps maintain a smooth consistency.
- What are some variations I can try with this sugar-free pudding recipe?
- You can experiment with flavors by adding cocoa powder for chocolate pudding, banana extract for banana cream, softened cream cheese for a cheesecake flavor, or butterscotch and lemon extracts for other delicious variations.
- How should I store the sugar-free pudding?
- Store the pudding in an airtight container in the refrigerator for up to two weeks. For longer storage, place it in single-serving containers and freeze for up to six months.
Tips
- Temper the Eggs Carefully: Gradually introduce the warm pudding mixture to the whisked eggs before adding it back to the saucepan. This step prevents the eggs from scrambling.
- Strain if Necessary: If you accidentally cook the eggs or notice the pudding starting to recrystallize, simply strain the mixture through a sieve to achieve a smooth texture before refrigerating.
- Customize Flavors: Feel free to explore different variations by adding cocoa powder for chocolate pudding, banana extract for banana cream, or lemon juice for a zesty lemon flavor.
- Storage Tips: Store the pudding in an airtight container in the refrigerator for up to two weeks, or freeze individual portions for up to six months to enjoy later.
Equipment
- Small Saucepan – Essential for simmering the pudding mixture.
- Ramekins or Small Serving Dishes – Used for portioning and setting the pudding.
- Whisk – Necessary for combining ingredients smoothly.
- Sieve – Helpful if the pudding needs to be strained (in case of recrystallization or scrambled eggs).
