Almond milk makes a wonderful substitute for cow's milk if you're following a dairy-free diet. It can be used to replace cow's milk cup for cup in virtually any recipe, except for puddings. Making pudding with almond milk is not impossible -- all that's needed is the correct ratio of thickener to liquid in order to make the pudding come out right. Cooking pudding the old-fashioned way is the best bet for a delicious outcome, as almond milk can't be used in instant pudding mixes.
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Things you need
- 75 ml (1/3 cup) sugar
- 50 ml (1/4 cup) cornstarch, tapioca starch, or arrowroot powder
- 75 ml (1/3 cup) unsweetened cocoa
- 750 ml (3 cups) almond milk
- 5 ml (1 tsp) vanilla extract
- 45 ml (3 tbsp) butter, margarine or butter substitute
- Medium-sized saucepan
- Serving bowls
- Cling film
Choose the right thickening agent will give your pudding the correct consistency. Almond milk has no saturated fat, which is why it creates thin pudding if it is used as a substitute for traditional cow's milk. There are a few thickening agents to choose from depending on preference and dietary needs. Cornstarch is a typical thickening ingredient used in pudding recipes. However, if you are unable to eat corn or corn products, you can use tapioca starch or arrowroot powder instead.
Heat almond milk until small bubbles form around the edges of the saucepan.
For butterscotch pudding, first combine all dry ingredients. Add just enough almond milk to make a thick paste and put it aside. Heat the remaining almond milk in a medium saucepan until it boils.
Whisk the dry ingredients into the milk. Constant whisking will help give your pudding a smooth consistency. For butterscotch pudding, remove the milk from the heat, add in the thick paste mixture and whisk until it is completely dissolved.
Bring the whole mixture to a simmer while constantly whisking. Cook until the mixture is thick enough to cover the back of a spoon.
Remove the mixture from the heat.
If using bar chocolate instead of powdered cocoa, add it to the hot mixture at this point. Whisk the mixture slowly and evenly to melt the chocolate. If you need to, return the saucepan to the hob to melt the chocolate, but do not let it boil.
For butterscotch pudding, remove the saucepan from the heat. Pour 60 ml (4 tbsp) of the hot mixture into the lightly beaten egg yolks and whisk together. Pour the egg mixture back into the pudding and return to a boil, whisking constantly until it reaches the desired thickness. Remove the pan from the heat.
Stir in vanilla extract and butter, margarine or butter substitute. For rice pudding, stir in cooked jasmine rice.
Pour the pudding into small serving bowls.
Cover the top of bowls with cling film and place them in the fridge until they have cooled and set. This should take about one hour.
Tips and warnings
- Avoid using citrus in almond milk puddings, as it will curdle.
- Any of the puddings can be served and eaten warm.
- Drizzle warm pudding over dairy-free ice cream for an extra special treat.
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