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. Chill it in a pudding mold and serve it with a contrasting fruit sauce for a dairy-free dessert.
This dessert is related to blancmange or pannacotta, both of which are milk puddings thickened with gelatin; blancmange is usually flavored with almond extract.
- For the Pudding:
- 2 cups almond milk
- 1/2 cup sugar (or sugar substitute, to taste)
- 4 tablespoons cornstarch
- 2 tablespoons water (cold)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (or 1 tablespoon vanilla sugar)
- For the Fruit Sauce:
- 1 cup berries of choice
- Optional: sugar (or sugar substitute, to taste)
Make the Pudding
Gather the pudding ingredients.
Heat the almond milk in a saucepan over medium heat, 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.
Add the salt and vanilla and stir until thickened.
Bring the mixture to a boil and let it boil for about 15 seconds and then remove from the heat.
Pour into a pudding mold or individual serving dishes. It is easier to unmold the pudding if the mold has been lightly sprayed or wiped with a little oil.
Cover with plastic wrap and refrigerate until set.
Make the Fruit Sauce
Gather sauce ingredients.
Microwave fresh or frozen fruit until it is hot.
Mash and serve over the pudding or put through a sieve for a smooth, brightly colored sauce.
Add sugar or sugar substitute to taste.
- Create a chocolate almond pudding with the addition of 1 to 2 tablespoons cocoa powder; a chai almond pudding with the addition of cinnamon, cardamom, and cloves to taste.
- The following are nice additions as well, either one or two together to create whatever flavor profile you desire in your pudding: cardamom, cinnamon, nutmeg, grated lemon or orange zest, nuts, shredded coconut, or additional berries or fruit on the side for serving.
- For a soft-set pudding, increase almond milk to 3 cups.