Friday, December 7, 2012

Pumpkin Pudding (gluten free, dairy free)

 2 cups almond milk + 1/4 cup apple butter,  scalded

2 eggs, beaten. Mix with 2 T. cornstarch + 3T sugar and a mix of cinnamon, nutmeg, ginger, and allspice.

Gradually add scalded milk to egg mixture.

Stir in 1 cup pumpkin to egg/milk mixture.

Return to pot and stir until mixture boils.

Serve three ways.

This recipe yields a slightly sweet pudding that is woefully short on creaminess. It needs more fat. Substituting 1 cup of the almond milk for 1 cup coconut milk would be a start. 1 cup of coconut cream would be the smartest choice yielding an increase in fat and sugar. I demolished all three in a matter of minutes. The full fat whipped cream topped version easily dominated the lonely dairy free pudding.

Heck with it, just use 2 cups of heavy cream for the whole recipe. 

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