Creamy Baked Milk Pudding

The vegan Creamy Baked Milk Pudding is a wonderful dessert to have either for non-vegans or vegans. Since it provides you with a light version of the classic baked puddings with no dairy products in it. The vegan Creamy Baked Milk Pudding is a delicious dessert that consists of plant milk, vanilla extract, maple syrup, and thickeners that make this dessert enjoyable. You may also consider customizing the flavors according to your own preference.

STATS:

• Calories: 210 kcal
• Prep duration: 10 minutes
• Serving size: 1 ramekin
• Cook time: 35 minutes
• Cuisine: European
• Total time: 45 minutes
• Course: Dessert
• Diet: Vegan
• Serving: 4

EQUIPMENT:

• Baking dish
• Oven
• Whisk
• 4 small ramekins
• Saucepan
• Mixing bowl

INGREDIENTS:

• 2 cups of unsweetened almond milk
• 3 tbsp of cornstarch
• 4 tbsp of maple syrup
• 1 tbsp of vegan butter (optional)
• ½ tsp of vanilla extract
• ¼ tsp of sea salt
• A pinch of nutmeg (optional for topping)

INGREDIENT NOTES:

ALMOND MILK:

• This milk provides us with a nutty flavor and also helps in keeping the calories low. For a substitute, use oat, soy or coconut milk.

CORNSTARCH:

• We add cornstarch for it to give the pudding a thick texture. For substitute option, use potato starch.

MAPLE SYRUP:

• This includes sweetness to the pudding. For substitute, use coconut or brown sugar or agave syrup.

VEGAN BUTTER:

• It helps in giving the pudding a smooth texture. You can exclude this ingredient if you need to, or substitute it with coconut cream.

VANILLA EXTRACT:

• It provides taste and flavor in the pudding. For an alternative option, use coconut extract.

SEA SALT:

• It typically helps in balancing out the sweetness.

INSTRUCTIONS:

1. Warm up your oven at 180°C.
2. Using a saucepan, whisk cornstarch, almond milk, salt, and maple syrup together to make a smooth mixture.
3. Till the mixture becomes thick, keep on stirring on medium heat for 5 to 7 minutes.
4. Remove the saucepan from the heat and include vanilla extract and vegan butter inside.
5. Put the mixture inside the ramekins and place the ramekins inside the baking dish while filling the dish with
6. hot water till halfway.
7. Now put it inside the oven to bake for thirty to thirty-five minutes till the top becomes a bit golden but the center of the pudding is still jiggly.
8. Leave the pudding to cool.
9. If you desire a firm texture of these puddings, you can put them inside the fridge for for 2 or 3 hours before you serve them.

SERVING SUGGESTIONS:

• Top these delicious pudding with nutmeg or cocoa powder.
• For another topping suggestion, top with fresh berries or crushed nuts.
• You may either serve them warm or chilled for a more creamy texture.

TIPS:

• To avoid lumps, stir the mixture continuously.
• You can use half the amount of coconut and half amount of almond milk to make the puddings feel richer.
• The pudding needs to remain jiggly from the center so try not to overbake them.

STORAGE INFORMATION:

FRIDGE:

• Cover up the puddings and keep them for four days.

FREEZER:

• Do not put the pudding inside the freezer since thawing them will make the texture rough and granular.

FAQs:

How can I prepare these puddings without baking them?

• You can cook the mixture and pour it into serving bowls to adjust.

Will it be fine if I only use coconut milk inside these puddings?

• Yes, the puddings will become heavy and rich.

Can I prepare these puddings without using sugar?

• To replace maple syrup, you may use mink fruit syrup.

Why are we using water bath for this recipe?

• Water bath for these puddings make sure that baking is even and it avoids the pudding from cracking up or curdling.

NUTRITIONAL INFORMATION:

Calories: 210 kcal
Net carbs: 22 grams
Iron: 1.3 grams
Total carbs: 25 grams
Vitamin A: 70 IU
Fiber: 3 grams
Calcium: 180 milligrams
Protein: 4.5 grams
Serving size: 1 ramekin
Sodium: 130 milligrams
Serving: 4
Potassium: 220 milligrams