Vanilla pudding

I thought I whisked the mixture enough but I ended up with some little lumps. I might try whisking the xantham gum into the xylitol next time in case that helps to mix it through more evenly.

This is pretty good. It definitely has a different texture from cornstarch-thickened pudding, but for something quick that uses ingredients I always have, I’m impressed. I put 4 small squares of sugar-free milk chocolate in one of the servings of pudding while it was still hot and swirled it through, which was extra good.

1/2 cup heavy cream
1/2 cup unsweetened soy milk
1/8 teaspoon salt
1/8 cup xylitol
1 teaspoon guar gum
1 egg yolk
1 teaspoon butter
1/2 teaspoon vanilla
6 drops stevia (I used vanilla)

In a medium microwaveable bowl, whisk together the cream, soy milk, salt, and xylitol. Gradually dust the xanthan gum over the surface and briskly whisk in; repeat until all of the xanthan gum is blended in. Whisk in the egg yolk. Microwave on HIGH 2-3 minutes, until thick, stirring every minute. Whisk in the butter and vanilla. Divide between 2 dessert dishes; chill.

Makes 2 servings

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