Almond pudding is often made with milk that has been flavored with ground almonds or with almond extract. This pudding starts with almond milk (such as Silk) and is thickened with cornstarch. Use it in a pudding mold and serve it with a contrasting fruit sauce as shown here for a dairy-free dessert. This dessert is related to Blanc Mange or Panna Cotta, both of which are milk puddings thickened with gelatin and the former is usually flavored with almond extract.
Prep Time: 5 minutes
Cook Time: 10 minutes
Refrigerate: 1 hour
Total Time: 1 hour, 15 minutes
Yield: 4 servings
- 2 c. almond milk
- 4 T. cornstarch
- 1/2 c. sugar or sugar substitute to taste
- 1/4 tsp. salt
- 1 tsp. vanilla extract or 1 T. vanilla sugar
- Optional - 1 c. berries of your choice
Heat the almond milk and stir in the sugar.
Mix the cornstarch with about 2 tablespoons cold water.
Pour the cornstarch in a slow stream into the almond milk, whisking constantly.
Stir until thickened. Let it come to a boil for about 15 seconds, then remove from the heat.
Pour into a pudding mold or individual serving dishes. It is easier to unmold if they have been lightly sprayed or wiped with a little oil.
Cover with plastic wrap and refrigerate until set.
Unmold on a plate and serve cold with a simple fruit sauce.
For the fruit sauce, microwave fresh or frozen fruit (here blueberries) until hot. Mash and serve over pudding or put through a sieve for a smooth, brightly colored sauce. Add sweetener to taste.
Note: For a soft set pudding, increase almond milk to 3 cups.
- Learn more about almonds and almond milk here.
- Learn about Lent here - almond milk was a popular fasting ingredient.