Sugar-Free Pudding
Indulge in a guilt-free dessert with our delightful sugar-free pudding, boasting just 105 calories per serving! Whisk together creamy almond milk and rich cocoa powder for a luscious treat that satisfies your sweet tooth without the added sugar. Perfect for a quick snack or a healthy finish to any meal, this pudding is sure to become your new favorite!
Prep
15
min
Cook
30
min
Serves
6
people
Level
beginner
📝 Ingredients
Serves 6🥛Dairy & Eggs(4)
- 6 eggs, sifted
- 600 ml of skim milk (20.3 fl oz)
- 40 grams of skim milk powder (1.41 oz)
- a little skim milk to dilute the dulce de lecheoptional
🫙Pantry Staples(2)
- 2 tablespoons of sugar-free dulce de leche (30 ml)
- 1 tablespoon of vanilla essence or extract (15 ml)
👨🍳 Instructions
- 1
Sift the eggs; you can separate and sift only the yolks if preferred.
- 2
Combine the sifted eggs with 40 grams of skim milk powder and 600 ml of skim milk.
- 3
Adjust the sweetener to taste to make the recipe sweet.
- 4
Add 1 tablespoon of vanilla essence or extract and mix well with a whisk.
- 5
Distribute the mixture into 6 portions of 150 ml glass containers that can go in the oven or on the stove.
- 6
Cook in a water bath to control the cooking point; test with a knife, and if it comes out clean, it's ready.
- 7
For the topping, dilute 2 tablespoons of sugar-free dulce de leche with a little skim milk and distribute over the portions.
- 8
Store in the refrigerator; it can last from 5 to 6 days.
💡 Pro Tips
- ✓Cook the custard in a water bath (bain-marie) at 325°F oven temperature so the glass containers never exceed 180-185°F internally, preventing the egg proteins from curdling into a grainy texture.technique325°F / 180-185°F internal
- ✓Sift the eggs through a fine-mesh strainer to remove chalazae (the twisted protein strands) and any partially coagulated bits, which otherwise create a lumpy texture since egg proteins begin denaturing at room temperature.techniquefine-mesh strainer
- ✓Use skim milk powder at a 40g:600ml ratio to boost the total milk solids and protein content, which strengthens the custard's protein network and compensates for the lack of sugar's tenderizing and body-building effect.ingredient40g powder : 600ml liquid
- ✓Test doneness with a knife inserted at the 35-40 minute mark rather than relying on total bake time, since with no sugar to raise the coagulation threshold, the eggs can overcook and weep liquid within just a few extra minutes.timing35-40 minutes
- ✓Fill each 150ml glass container to leave about 1cm headspace and space them with at least 2cm of water-bath water surrounding each cup, ensuring even heat transfer so edges don't overcook before the centers set.equipment1cm headspace / 2cm water clearance
Share this recipe
Prep
15
min
Cook
30
min
Serves
6
people
Level
beginner
Share this recipe
Sugar-Free Pudding
Indulge in a guilt-free dessert with our delightful sugar-free pudding, boasting just 105 calories per serving! Whisk together creamy almond milk and rich cocoa powder for a luscious treat that satisfies your sweet tooth without the added sugar. Perfect for a quick snack or a healthy finish to any meal, this pudding is sure to become your new favorite!
📝 Ingredients
Serves 6🥛Dairy & Eggs(4)
- 6 eggs, sifted
- 600 ml of skim milk (20.3 fl oz)
- 40 grams of skim milk powder (1.41 oz)
- a little skim milk to dilute the dulce de lecheoptional
🫙Pantry Staples(2)
- 2 tablespoons of sugar-free dulce de leche (30 ml)
- 1 tablespoon of vanilla essence or extract (15 ml)
👨🍳 Instructions
- 1
Sift the eggs; you can separate and sift only the yolks if preferred.
- 2
Combine the sifted eggs with 40 grams of skim milk powder and 600 ml of skim milk.
- 3
Adjust the sweetener to taste to make the recipe sweet.
- 4
Add 1 tablespoon of vanilla essence or extract and mix well with a whisk.
- 5
Distribute the mixture into 6 portions of 150 ml glass containers that can go in the oven or on the stove.
- 6
Cook in a water bath to control the cooking point; test with a knife, and if it comes out clean, it's ready.
- 7
For the topping, dilute 2 tablespoons of sugar-free dulce de leche with a little skim milk and distribute over the portions.
- 8
Store in the refrigerator; it can last from 5 to 6 days.
💡 Pro Tips
- ✓Cook the custard in a water bath (bain-marie) at 325°F oven temperature so the glass containers never exceed 180-185°F internally, preventing the egg proteins from curdling into a grainy texture.technique325°F / 180-185°F internal
- ✓Sift the eggs through a fine-mesh strainer to remove chalazae (the twisted protein strands) and any partially coagulated bits, which otherwise create a lumpy texture since egg proteins begin denaturing at room temperature.techniquefine-mesh strainer
- ✓Use skim milk powder at a 40g:600ml ratio to boost the total milk solids and protein content, which strengthens the custard's protein network and compensates for the lack of sugar's tenderizing and body-building effect.ingredient40g powder : 600ml liquid
- ✓Test doneness with a knife inserted at the 35-40 minute mark rather than relying on total bake time, since with no sugar to raise the coagulation threshold, the eggs can overcook and weep liquid within just a few extra minutes.timing35-40 minutes
- ✓Fill each 150ml glass container to leave about 1cm headspace and space them with at least 2cm of water-bath water surrounding each cup, ensuring even heat transfer so edges don't overcook before the centers set.equipment1cm headspace / 2cm water clearance