Tuesday, March 26, 2013

Vanilla Bean Pudding with a Low-Fructose Version

This pudding is gluten-free, egg-free and comes with a low-fructose option. Use vanilla extract if you don't have vanilla beans!


vanilla bean pudding in martini glass with spoon

I was sick with a terrible head cold last week. That means I was a very picky eater. I only wanted to eat macaroni and cheese, chicken soup, crackers and pudding. Since I have a bunch of vanilla beans left over from making my own vanilla extract, I decided to make some vanilla pudding. I couldn't find a recipe that was exactly like I wanted, so I did what I usually do and made up my own.

vanilla bean pudding in martini glass with spoon

I made a reduced-sugar version, as well as a low-fructose version. I can eat real sugar in small amounts, but I didn't want to overdo it, so I came up with a version that uses dextrose instead of sugar, making it very low in fructose. Not being lactose-intolerant, I used 1% milk for this pudding. I haven't tried making this with a non-dairy milk, such as almond milk or rice milk, but you could give it a try. Also, if you don't have vanilla beans, you can use vanilla extract instead.


                                                                                                                                               print recipe
Vanilla Bean Pudding

serves 4
vanilla bean pudding in martini glass with spoon

Ingredients

1/3 cup pure cane sugar ~or~ 1/2 cup powdered dextrose
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk (I used 1%)
1/2 vanilla bean, split and scraped ~or~ 1 teaspoon vanilla extract
1 tablespoon unsalted butter

Directions

In a large saucepan, whisk together the sugar or dextrose, the cornstarch and salt. Slowly pour in the milk while whisking. Add the seeds from the vanilla bean to milk mixture, along with the bean. Turn heat to medium-low and cook while stirring, until mixture thickens, but do not boil. Remove from heat and stir in butter until melted. If using vanilla extract instead of bean, stir in with the butter. Discard vanilla bean and pour into four serving dishes. Chill before serving.



7 comments:

  1. This looks so good. I'll have to try it with rice milk. I'll let you know how it turns out. I hope you are feeling better.

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    Replies
    1. Thanks Colleayn! I am feeling much better.

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    2. Colleayn, Did you try it with rice milk? I'd like to do the same.

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  2. I have made this 2 times and can't get it to thicken. I actually had to throw it out the second time because it was like milk! I LOVE the flavor, but what am I doing wrong?!

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    Replies
    1. What kind of milk are you using? Are you bringing the mixture up to a simmer? It has to get hot enough to thicken.

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    2. I have used whole milk because I am trying to gain weight since I have lost so much after being diagnosed. Yes, I have simmered it for a really long time and it didn't thicken! I want it to work so badly because it's sooo yummy! (and easy)

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    3. I would recommend increasing the cornstarch to 4 tablespoons or reducing the milk to 1 1/2 cups (or both, if neither of those works!).

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