Gluten-Free Pudding
Skip the storebought pudding snacks with hard-to-pronounce ingredients, and make this gluten-free pudding instead. The creaminess from the milk and cream can't be beat. Don't go low fat here!
Servings: 12 servings
Calories: 421kcal
Ingredients
- 3 C whole milk, divided
- 3 C whipping cream
- 3 T. butter
- 1 1/3 C sugar divided
- 6 egg yolks
- 1/2 C cornstarch
- 1 tsp. gluten-free vanilla extract
Instructions
- Place 2 1/2 cups milk, cream, 1 C sugar and butter in a heavy saucepan or double boiler
- Cook until butter is melted and milk is slightly scalded
- Whisk together egg yolks and 1/3 C sugar
- Slowly add this mixture to the hot milk mixture, whisking lightly
- Continue cooking for 10-15 minutes on a low heat until mixture starts to thicken a bit
- Whisk reserved 1/2 milk and cornstarch together
- Add to hot milk mixture slowly, whisking constantly
- Intermittently whisk mixture & continue to cook for the next 10-15 minutes
Notes
You can absolutely make this pudding dairy-free! Simply replace the milk and cream with full fat canned coconut milk and the butter with a dairy-free butter alternative.
Leftovers can be stored in the refrigerator in an airtight container for up to three days.
Nutrition
Calories: 421kcal | Carbohydrates: 32g | Protein: 5g | Fat: 51g | Saturated Fat: 41g | Cholesterol: 227mg | Sodium: 54mg | Potassium: 135mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1105IU | Vitamin C: 0.3mg | Calcium: 119mg | Iron: 0.3mg