Second pudding this week, I told you I was serious about this pudding situation. This one is almost dairy free; the pudding mix is made with nonfat dry milk powder, but the actual pudding shown in the pictures is made with unsweetened almond milk. I wasn’t sure how almond milk would react when made into pudding, but it was a success!
I really wanted to make my own pudding mix because pudding mixes are ingredients in many a cookie and cake recipe and I was tired of buying those little boxes. Once you start going box free, it becomes this snowball effect; can’t stop, won’t stop. Instant pudding was holding me back.
This pudding however, is not instant; it’s some cook-and-serve action. I don’t mind though, I find it super relaxing to stir milk and powder on the stove. Seriously. The mix takes about two minutes to measure in a jar and then it bit of shaking. The pudding is there now, ready for me to use whenever a pudding craving comes my way. And clearly I’ve been having many a pudding cravings.
The pudding had a gelatinous texture, but I really enjoyed the feeling in my mouth. I made a bold choice and divided the pudding into only two servings; my rational was the low caloric value of almond milk, 30-40 calories a serving, so therefore each serving is a healthy cup of almond milk and few tablespoons of sugar. See, I really can justify any indulgence! I’m glad I have the pudding mix ready to go because if Waldbaums continues to keep almond milk on sale, there are going to be many batches of vanilla-almond puddling in my future!
Two Years Ago – Bacon Cupcakes
Instant Pudding Mix
Adapted from Brown Eyed Baker
Yield – 5 batches of pudding (20 servings)
Instant Pudding Mix
1 cup sugar
3/4 cup cornstarch
3/4 cup nonfat dry milk powder
1 teaspoon salt
2 vanilla beans
- Add the sugar, cornstarch, milk powder, and salt to a 1-quart mason jar.
- Split the vanilla beans and scrape about the seeds. Add the seeds and vanilla bean bod to the jar.
- Shake well to combine. Store until you’re ready to make pudding!
2 cups almond milk (or regular milk)
1/2 cup vanilla pudding mix
- Add the milk and pudding mix to a medium saucepan. Stir and cook over medium heat until the mixture comes to a boil. Reduce the heat and let simmer until it thickens. Whisk the entire time.
- Serve hot or place in small bowls and cover with plastic wrap directly on top and refrigerate for several hours before for serving.