Milk-free Vanilla Pudding

Milk-free Vanilla Pudding Recipe - Made with Eggs, Sugar, and Vanilla

Preparation time: 10 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Milk-free Vanilla Pudding is a delicious and creamy dessert that is perfect for those who are lactose intolerant or have a dairy allergy. This recipe uses soy protein formula as a substitute for milk, creating a smooth and flavorful pudding that everyone can enjoy.

History

Vanilla pudding has been a popular dessert for centuries, with variations of the recipe appearing in cookbooks dating back to the 17th century. This milk-free version of the classic pudding was created to accommodate those with dietary restrictions or allergies to dairy products.

Ingredients

0.25 cup of sugar
2 tbsp of cornstarch
2 cups of soy protein formula
1 beaten egg
1 tsp of vanilla

How to prepare

Measure the sugar and cornstarch into a saucepan.
Add a small amount of the soy formula.
Stir to dissolve the cornstarch, then pour in the remaining liquid.
Add the beaten egg.
Cook over medium heat until it reaches a boil and thickens.
Add the vanilla and let it cool.

Variations

Maple Pudding: Omit vanilla and add 0.5 tsp of maple flavoring.
Maple-Nut Pudding: Add 0.25 to 0.5 cup of chopped walnuts or pecans to the cooled pudding (not allowed on soft diet).
Coconut Pudding: Add 0.25 cup of coconut. Please check the ingredient listing on the coconut to ensure it does not contain any added lactose (not allowed on soft diet).
Add a pinch of nutmeg or cinnamon to the pudding for a warm and spicy flavor.
Use almond or coconut milk as a substitute for the soy protein formula for a different taste.

Cooking Tips & Tricks

Be sure to stir the cornstarch and sugar mixture well to prevent lumps from forming in the pudding.

- Cook the pudding over medium heat and stir constantly to prevent it from burning or sticking to the bottom of the saucepan.

- Let the pudding cool completely before serving to allow it to thicken and set properly.

Serving Suggestions

Serve the Milk-free Vanilla Pudding chilled with a sprinkle of cinnamon or fresh berries on top for a refreshing and flavorful dessert.

Cooking Techniques

The key to making a smooth and creamy pudding is to cook it over medium heat and stir constantly to prevent lumps from forming.

Ingredient Substitutions

If you do not have soy protein formula on hand, you can use almond or coconut milk as a substitute in this recipe.

Make Ahead Tips

You can make the Milk-free Vanilla Pudding ahead of time and store it in the refrigerator for up to 3 days before serving.

Presentation Ideas

Serve the pudding in individual ramekins or small bowls for a beautiful and elegant presentation.

Pairing Recommendations

Pair this milk-free vanilla pudding with a cup of hot tea or coffee for a comforting and satisfying dessert.

Storage and Reheating Instructions

Store any leftover pudding in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave for 30 seconds or until warm.

Nutrition Information

Calories per serving

Each serving of Milk-free Vanilla Pudding contains approximately 150 calories.

Carbohydrates

Each serving of Milk-free Vanilla Pudding contains approximately 25 grams of carbohydrates.

Fats

This recipe is low in fat, with only a small amount coming from the egg used in the pudding.

Proteins

The soy protein formula used in this recipe provides a good source of protein, with each serving containing approximately 5 grams.

Vitamins and minerals

Soy protein formula is fortified with essential vitamins and minerals, including calcium, iron, and vitamin D.

Alergens

This recipe contains soy and eggs, which may be allergens for some individuals. Be sure to check for any allergies before serving.

Summary

Overall, this milk-free vanilla pudding is a nutritious and delicious dessert option for those with dietary restrictions or allergies to dairy products.

Summary

Milk-free Vanilla Pudding is a delicious and creamy dessert that is perfect for those with dietary restrictions or allergies to dairy products. This recipe is easy to make and can be customized with different flavors and toppings to suit your taste preferences. Enjoy this smooth and flavorful pudding as a sweet treat any time of day!

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was a warm summer day, and I was visiting my dear friend Margaret for one of our weekly tea parties. As usual, Margaret had prepared an array of delicious treats for us to enjoy, but this time she had a special surprise in store for me.

As we sat down at the table, I noticed a small bowl of creamy vanilla pudding sitting in front of me. Margaret beamed with pride as she told me that she had made it herself, and that it was completely dairy-free. I was intrigued, as I had never heard of such a thing before. Margaret explained that she had been experimenting with different recipes to accommodate her grandson, who was lactose intolerant. She had finally perfected this milk-free vanilla pudding recipe, and she was eager for me to try it.

I took a spoonful of the pudding and was immediately blown away by the rich, velvety texture and the sweet, comforting flavor of vanilla. It was unlike any pudding I had ever tasted before. I asked Margaret for the recipe, and she graciously shared it with me.

The secret to making this milk-free vanilla pudding lies in the use of coconut milk as a substitute for dairy. Margaret explained that she had discovered this trick while researching dairy-free alternatives online. Coconut milk not only adds a creamy consistency to the pudding, but it also imparts a subtle tropical flavor that pairs perfectly with the vanilla.

I couldn't wait to try making this pudding for my own family. I gathered the necessary ingredients – coconut milk, sugar, cornstarch, vanilla extract, and a pinch of salt – and set to work in my kitchen. As I stirred the mixture over the stove, I felt a sense of satisfaction and anticipation. I knew that this pudding would become a favorite in my household.

After letting the pudding cool and set in the refrigerator, I served it to my family for dessert that evening. Their eyes lit up with delight as they took their first spoonfuls. My husband declared it to be the best pudding he had ever tasted, and my grandchildren eagerly asked for second helpings. I knew then that this milk-free vanilla pudding would become a staple in our home.

Over the years, I have made this pudding countless times for various occasions – family gatherings, potluck dinners, and holiday celebrations. Each time, it receives rave reviews and requests for the recipe. I am always happy to share the secret behind this decadent dessert with friends and loved ones.

As I reflect on the journey of discovering this recipe for milk-free vanilla pudding, I am filled with gratitude for my dear friend Margaret and her innovative culinary skills. Her willingness to experiment and think outside the box has inspired me to do the same in my own kitchen. I am constantly on the lookout for new and exciting recipes to try, and I never shy away from a culinary challenge.

In the end, it is the joy of sharing delicious food with those I love that motivates me to continue exploring the world of cooking and baking. And as long as there are new recipes to discover and new flavors to savor, I will always be eager to embark on the next culinary adventure.