soy free margarine tastes and cooks like real butter
Home made custard pudding has a thick and creamy texture with a rich chocolate taste. Wholesome ingredients cook into a healthy snack or dessert without any of the artificial ingredients found in store bought puddings. This recipe has no dairy or cornstarch. Custard pudding uses egg yolks left over from a gluten free angel food cake and makes eight to ten servings, but can be halved if you have less yolks.
1 1/3 cup granulated sugar
1/2 teaspoon salt
2/3 cup unsweetened cocoa powder
10-12 egg yolks
5 cups almond milk
3 tablespoons rice flour blended into 1/2 cup almond milk (use a gravy shaker if you have one)
1/4 cup margarine
2 teaspoons vanilla extract
Combine the sugar, salt, and cocoa with the egg yolks. set aside.
Scald the milk in a saucepan by heating just to the boiling point. Remove the pan from the burner for the next step.
Slowly add two cups of the scalded milk to the egg yolk mixture about a tablespoon at a time. This tempers the eggs so they won't separate and develop rubbery strings when heated.
Put the pot with the warm milk back on the stove at low heat. Pour the tempered egg mix in slowly, stirring gently but constantly. Add the butter or margarine, stirring until combined.
Add the rice flour and milk thickener and continue to stir gently until it thickens. This takes about five minutes after the pudding mixture is hot. Do not boil the pudding. A spoon produces less froth than a wisk for stirring.
Once the pudding is thickened, remove from the heat. Add the vanilla. The vanilla is added after cooking to prevent the flavor from evaporating as steam.
Pour into dessert dishes or a bowl. Custard pudding forms a thin skin as it chills. Lay plastic wrap on the surface of the pudding if you wish to avoid the skin.
Notes: Make half the recipe without the cocoa for half vanilla and half chocolate parfaits.