– A very delicious and sweet light version of vanilla pudding. Healthy and high proteins.
Last February I made these Shrovetide Buns. Everytime I make them I eat all the custard (you can totally do that – it’s pretty healthy), and I’ve thought about making something with just the custard. Because it is THAT good.
Yep, I’m one of those people, who like the batter better than the cake and the custard better than the buns ;-)
Can’t help it – it’s sooo good.
The last two days I’ve been on a intro-camp with my new class from the high school. It was one of those “get-to-know-each-other-camps”. It was SO nice. We made hundreds of different activities where we should help each other and cooperate.
There were activities non-stop, so when we came home today we were all pretty tired ;-) But we had a great trip!
Fortunately we arrived home early, so I had almost the whole day in front me. That meant time for the vanilla pudding.
Usually I’m not a big fan of pudding, but when it comes to vanilla pudding… I’m totally insane. My favourite dessert for sure is Crème Brullée – I love it. I think about making this recipe as crème brylée some day. You know – bake it in the oven and then sprinkle cane sugar on the top and then bake it – yummm… But that’ll be another day.
(Baha, just updated the photos – one and a half year later. And the addition of bruleed sugar (or palm sugar) just made these puddings even better)
This pudding is lightened up a lot. I made it almost like the shrovetide buns. With low-fat milk, egg and a minimum of sugar.
I don’t really have a sweet tooth (maybe except for chocolate – really dark chocolate. I love it). Some people would like some more sweetener.
Since it’s raspberry season (hooray!) I added raspberry jam and fresh raspberries :-D LOVE
(NEW! I just updated the pictures in this post. When shooting the new pictures I decided to brûlée the top. It was so delicious. It made the puddings taste like creme brûlée – my all time favourite dessert.)
Skinny Vanilla Pudding
200 ml. (3/4 cup + 2tbsp) low-fat milk
1 tbsp. corn starch (I know this isn’t exactly healthy – I’d like to try with a bit of gelatin instead)
1 tbsp. honey
One vanilla pod, beans scrabed (or 1 tsp. vanilla extract)
For serving: 4 tsp. raspberry jam or 2 tbsp. sugar for bruleeing. I know, this is refined sugar, which makes the puddings not-refined-sugar-free. You can use palm sugar instead (but I haven’t tried it yet)
How to do
Place all of the ingredients in a small saucepan. Whisk together until completely smooth.
Bring the mixture to the boil (it shouldn’t boil TOO much). Boil for 1 minute while stirring often (very often) making sure it doesn’t make lumps.
Pour into ramekins and allow to cool in the fridge for minimum an hour.
Serve cold with raspberries or sprinkle sugar on top and brûlée it.