Let's Be Yummy A Gluten Free way to enjoy life's pleasant delights
Here in the South, where I was born and have lived my whole life, we love to get together with friends and family and EAT!!! All you have to have is a few willing (?) friends and family together for longer than 45 minutes and it is an official reason to throw food into the mix.
Now with summer fast approaching, we do a lot of grilling or cold plate get togethers; nothing fancy just some sandwich/salad/hot dog/hamburger fixings and we’re good to go er, um make that stay and eat. Now in my neck of the woods, some type of dessert is a requirement for these eatin’ meetings and with summer, humidity and don’t forget mosquitoes! it needs to be light and cool.
I have found the perfect go to summer dessert: Vanilla Pudding made dairy free. Honey, this recipe is sooo good. Yes, I know it requires cooking on the stove, but it does not take that long and best of all: this is a made from SCRATCH NOT-FROM-A-BOX-PROCESSED (NO THANK YOU!) dessert.
This dairy free vanilla pudding is the perfect setting for all those seasonal fruits: strawberries, blueberries, peaches or blackberries. And let’s not dare forget the holy of holies, Southern Nanna puddin! Makes my mouth water just thinking about it!
Now I feel the need for an eatin’ meetin’; what can we get together and discuss? I’ll call a Fourth of July what are your plans? meeting. That should get us together longer than 45 minutes!!! I volunteer to bring the dessert y’all!
- ⅔ cups sugar
- ¼ teaspoon salt
- ¼ cup cornstarch
- 2½ cups almond milk*
- 4 large egg yolks
- 1 teaspoon vanilla
- In a small saucepan, whisk together the sugar and salt. In a small dish, combine the cornstarch with ¼ cup of the almond milk, mixing until dissolved. Add the cornstarch mixture, remaining milk and eggs to the saucepan, whisking until combined.
- Cook the pudding over medium heat, stirring constantly, until mixture thickens and bubbles just begin to form on the surface. Whisking constantly, turn down the heat to low and cook for about 1 minute more. Pour the pudding into a heatproof dish and stir in the vanilla extract. Place plastic wrap directly on the surface of the pudding and chill at least 2 hours before serving.
Soooooo yummy! And easy. I used vanilla almond milk b/c the more vanilla the better., as far I’m concerned. Thank you for this recipe. Will be making it a lot
I am so glad you enjoy the vanilla pudding recipe. I never thought about using vanilla almond milk. I will have to try that next time.
I am so excited to try this! Is there a substitute for corn starch for a person avoiding corn?
Try replacing the 1/4 cup of corn starch with 8 teaspoons of tapioca. You could also try replacing it with 3/4 cup of flour but might have to cook it a little longer. I have not personal tried these substitutions in my pudding recipe. Hope this helps and let me know how it turns out if you try it.
This is such a great pudding! I am writing this down in my favorite cook book! Thanks
This is amazing! I added about a half teaspoon more vanilla extract and it was delicious!!!! Thank you for the great recipe!
About how much pudding does this recipe make? And do you think maple syrup or honey could sub for sugar? Thanks!
This recipe makes about 2 1/2 cups. Yes, you could, just follow my recipe directions omitting the sugar. Add what ever liquid form of sweetener you are using at the end with the vanilla extract. I experimented with honey and maple syrup. The recipe with honey had a very liquid consistency; the maple syrup had a very good texture and taste, so I would definitely substitute maple syrup for the sugar.
Thank you so very much for sharing this recipe! Delicious! I wanted a dairy free pudding for banana pudding and it is so good!