3gNET CARBSHomemade Vanilla Pudding
Old-fashioned stovetop vanilla pudding, rich with egg yolks and cream, no boxed mix and no sugar.
Ingredients
- 1/3 cup powdered monk fruit sweetener
- 1/2 teaspoon xanthan gum
- Pinch of salt
- 1 cup heavy cream
- 1 1/2 cups unsweetened almond milk
- 4 large egg yolks
- 1 tablespoon unsalted butter
- 2 teaspoons vanilla extract
Directions
- Whisk the powdered sweetener, xanthan gum and salt together in a medium saucepan so the xanthan cannot clump.
- Slowly whisk in the cream and almond milk. Heat over medium, whisking often, until steaming and slightly thickened, about 4 minutes.
- Whisk the egg yolks in a bowl. Pour in 1/2 cup of the hot mixture in a thin stream while whisking, then whisk the warmed yolks back into the pan.
- Cook over medium-low, whisking constantly, 3 to 5 minutes, until the pudding coats the back of a spoon and reaches 170°F. Do not boil.
- Off the heat, whisk in the butter and vanilla. Pour through a fine strainer into a bowl or 4 cups.
- Press plastic wrap onto the surface and refrigerate at least 3 hours, until cold and set.
Nutrition per serving (about 1/2 cup)
Estimated per serving from USDA FoodData Central and typical US label values. Total carbs include sugar alcohols; net carbs subtract fiber and sugar alcohols. Sugar alcohols: 10g.
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Contains
dairy, eggs, tree nuts
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Inspired by Thrive Market. Our version is rewritten and adjusted for lower carbs. This recipe is still in our test kitchen; amounts may change after testing. Nutrition is estimated and for general information only, not medical advice. Check with your care team about your own carb targets. DisclaimerPrinted from diabeticrecipes.us/recipes/homemade-vanilla-pudding/