Pudding dairy free

Name: Pudding dairy free
Total time: 7200 s
Yield: 6 people
Cuisine: British
Ingredients: 700 ml almond milk; 100 g sugar; 4 eggs; 2 yolks; 1 vanilla bean; 180 g sugar; 100 ml water; 1 vanilla bean

Amanda Mayumi @amanyumih

I use a normal pudding recipe, but change the vegetable milk and vegetable butter. I did today, it was pretty good for my first try. My pudding is a mashed pudding, but it was good 🍮

The original recipe is from Paola Carosella.

I use a normal pudding recipe, but change the vegetable milk and vegetable butter. I did today, it was pretty good for my first try. My pudding is a mashed pudding, but it was good 🍮

The original recipe is from Paola Carosella.

Amanda Mayumi @amanyumih

I use a normal pudding recipe, but change the vegetable milk and vegetable butter. I did today, it was pretty good for my first try. My pudding is a mashed pudding, but it was good 🍮

The original recipe is from Paola Carosella.

I use a normal pudding recipe, but change the vegetable milk and vegetable butter. I did today, it was pretty good for my first try. My pudding is a mashed pudding, but it was good 🍮

The original recipe is from Paola Carosella.

Saved

Ingredients

2 hr + 24h

6 people

700 mlalmond milk
100 gsugar
4eggs
2yolks
1vanilla bean
Caramel
180 gsugar
100 mlwater
1vanilla bean

Saved

Steps

2 hr + 24h

1

Open the vanilla bean and place the contents of the pulp into the sugar.
2

Place the sugar in a medium saucepan and then add the water.
3

With a spatula, mix the sugar and 50ml of water without turning on the heat.
4

Wet your fingers with water and clean the sides of the pan to remove any sugar residue.
5

Turn on the medium heat, wait for it to melt without stirring, until it caramelizes and turns golden.
6

Once the desired caramelization point is reached, remove the pan from the stove, add the remaining 50ml of water and stir the pan, moving the caramel.
7

Take the pan to a baking dish or a larger pan with cold water to stop the cooking, preventing the caramel from continuing to cook and burn.
8

Pour the caramel into the pudding molds, distributing it on the bottom and sides of the mold. Set aside.
9

Now let's start the pudding. Preheat the oven to 180°C.
10

Grease the inner parts of the mold that do not have caramel with butter.
11

In a medium saucepan, heat the milk with the sugar and the vanilla bean until all the sugar has melted.
12

Crack the 6 eggs separately, one by one (so you don't lose all of them if one is bad), and transfer them to a bowl.
13

Separate the yolk of 2 eggs and place it in a bowl with the remaining whole eggs.
14

Add the milk with sugar to the bowl with the eggs, little by little, mixing gently with a whisk.
15

Transfer the pudding mixture to the mold with the caramel, straining it.
Place the mold with the pudding on a baking sheet with a cloth on the bottom.
16

Place the baking sheet with the pudding mold into the preheated oven and, once the baking sheet is inside the oven, add hot water until it covers half of the outside of the pudding mold.
17

Place another baking sheet on top of the mold to cover it.
18

Bake in a bain-marie for 10 minutes at 180°C, lower the oven to 170°C and bake for another 40 minutes to 1h:20, this time will depend on your oven.
19

Check after 40 minutes and shake the mold, you should insert a toothpick and it should come out clean.
20

Keep checking until it's done.
Carefully remove from the oven and take it to the refrigerator to cool overnight.
21

Remove from the refrigerator the next day and unmold using a little hot water on the outside of the mold to melt the caramel, flip it onto the chosen plate.