Almond Pudding

• Vegetarian
• Gluten free

• Refrigerated

  • 4 Egg yolks

• Baking & Spices

  • 1/2 tsp Almond extract
  • 3 tbsp Cornstarch
  • 1 1/4 cups Granulated sugar
  • 1/4 tsp Salt

• Nuts & Seeds

  • 3 cups Almond breeze almondmilk

• Dairy

  • 2 tbsp Butter

Found on cookiedoughandovenmitt.com

Ingredients

• 3 cups Almond Breeze almondmilk
• 4 egg yolks
• 1 + ¼ cups granulated sugar
• 3 T. cornstarch
• ¼ tsp. salt
• ½ tsp. almond extract
• 2 T. cold butter

Directions

• In a large saucepan, add in the almondmilk and place over medium/high heat. Let it heat up until the edges form bubbles it almost boils. This took mine about 14 minutes.
• While the almondmilk is heating, add the egg yolks in a medium bowl. Set aside.
• In a separate bowl, add in the sugar, cornstarch, and salt. Whisk to incorporate the cornstarch into the sugar.
• Pour the dry ingredients into the bowl with the egg yolks and stir to combine.
• Once the almondmilk heats up, pour about 1 cup of it into the yolks and sugar. Whisk immediately until combined. This will temper the yolks and prevent the eggs from cooking when theyre added to the remaining milk.
• Add the yolk mixture into the saucepan with the remaining almondmilk and whisk to combine.
• Let the mixture come up to a boil and begin bubbles and whisk constantly to prevent burning. It took mine 5 minutes to begin bubbling.
• Once bubbling, whisk quickly until the mixture becomes thick. This took 9 more minutes for me.
• Add in the almond extract and cold butter and whisk until butter is combined.
• Place a fine mesh strainer over a glass bowl, pour the pudding through the strainer to catch any bits of egg.
• Cover the pudding with plastic wrap. Place the plastic on top of the pudding to prevent a skin from forming. Let sit overnight to firm up.
• Spoon the pudding into dishes and serve!