How To Make Dairy-Free Vanilla Pudding
You only need some eggs, sugar, and cornstarch to cook this creamy vanilla pudding that uses almond milk for some dairy-free goodness.
Preparation: 10 minutes
Cooking: 10 minutes
Chill Time: 2 hours
Total: 2 hours 20 minutes
Serves:
Ingredients
Instructions
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- Gather the ingredients.
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- In a small saucepan, whisk together the sugar and salt.
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- In a small dish, combine the cornstarch with 2 tablespoons of the almond milk, mixing until dissolved.
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- Add the cornstarch mixture, remaining almond milk, and egg yolks to the saucepan, whisking until combined.
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- Cook the pudding over medium heat, stirring constantly, until the mixture thickens and bubbles just begin to form on the surface.
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- Whisking constantly, turn down the heat to low and cook for about 1 minute more.
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- Pour the pudding through a fine sieve into a heatproof dish.
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- Stir in the vanilla extract.
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- Place plastic wrap directly on the surface of the pudding to prevent a skin from forming while the pudding cools and thickens.
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- Chill for at least 2 hours before serving. Serve and enjoy.
Recipe Notes
Nutrition
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- Calories: 239.74kcal
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- Fat: 6.17g
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- Saturated Fat: 2.15g
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- Trans Fat: 0.00g
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- Monounsaturated Fat: 6.35g
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- Polyunsaturated Fat: 2.42g
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- Carbohydrates: 43.10g
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- Fiber: 0.94g
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- Sugar: 33.49g
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- Protein: 3.60g
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- Cholesterol: 184.45mg
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- Sodium: 261.15mg
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- Calcium: 318.13mg
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- Potassium: 121.52mg
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- Iron: 1.05mg
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- Vitamin A: 64.77µg
Commonly Asked Questions
Conclusion
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