gluten free pudding

Flan, caramel custard /pudding. A delicious, smooth and creamy dessert that's simple to put together. Vegan and Gluten Free Recipe.

Flan, Caramel Custard/Pudding. Vegan Gluten Free

Tbsps sugar sugar

water

Tbsps sugar

agar powder

cornstarch

vanilla extract coconut milk

vanilla coconut milk

In a pan, add in the sugar and water for the caramel and mix on medium heat. Let it come to a boil, reduce heat to low and keep stirring occasionally till it gets dark and thick. Pour the caramel in the ramekins and spread around while still hot. reserve the pan.I like my caramel dark and burnt and bitter.

Caramel:

In a bowl whisk the agar powder into the coconut milk and add it to the pan in which you made caramel, on low heat.

Keep stirring frequently and let it come to a boil.

Add the cornstarch to a couple of tablespoon of cool coconut milk and mix well.

Add this cornstarch mixture and the sugar to the boiling milk and keep boiling for 7-10 minutes, or until desired thickness is reached.

Pour this boiling mixture in the caramel covered ramekins.

If your caramel is a nice thick layer, then bake the ramekins for 3-4 minutes in 375 degrees F, so the caramel melts and the mixture just begins to bubble on the edges, and the caramel mixes well with the bottom.(I like this version better.)

Let it cool for 10 minutes then refrigerate for atleast 2 hours.

You can also use soy/almond milk or creamer with vanilla extract to make the pudding and add half cup blended silken tofu just before almost done, bring to a boil and take off heat. Mix well and pour immediately into ramekins covered in caramel.

I made another batch with 1/2 cup coconut creamer, 1/2 cup coconut milk and 1/4 cup tofu and that was so creamy!

To serve, run knife gently along the sides to loosen the flan and invert it on the serving plate. If the flan doesnt slide out easily, then dip the bottoms of the ramekin in hot water for a minute and invert. Serve as is, or with fresh fruits.

Pudding:

This rich, decadent, and creamy gluten free chocolate pudding is the perfect treat when that chocolate craving hits. Gluten Free, eggless, nutfree and can easily turned vegan.

Gluten Free Chocolate Pudding

granulated white sugar

light brown sugar

kosher salt

instant espresso (if using)

milk (whole milk

dark chocolate

unsalted butter, room temperature (or your favorite vegan butter)

235 ml heavy whipping cream, cold

powdered sugar

vanilla extract

Prepare your glasses or ramkins and set them...

Prepare your glasses or ramkins and set them aside.

In a heavy bottom saucepan whisk together sugar,...

In a heavy bottom saucepan whisk together sugar, cornstarch, salt and espresso powder (if using).

Turn on your burner to medium-low and slowly...

Turn on your burner to medium-low and slowly add your milk. While slowly adding the milk with one hand, try to keep whisking your mixture with a whisk to avoid lumps and burning to the bottom of the pan.

Stirring constantly continue to cook the mixture on...

Stirring constantly continue to cook the mixture on low heat. You know it is done when it covers the back of the spoon and a fairly straight line remains visible then you use your finger to wipe it. This will take around 3-4 minutes.

Remove from the heat and add your chocolate...

Remove from the heat and add your chocolate and room temperature butter.

Whisk until smooth. You may need to transfer...

Whisk until smooth. You may need to transfer your pudding to a larger bowl to give it a good whisk.

Use your cookie scoop or a large spoon...

Use your cookie scoop or a large spoon to divide your pudding between your prepared jars.

Once all your pudding is divided place your...

Once all your pudding is divided place your jars or ramekins in your fridge and allow to chill for 2hrs or up to 3 days. Please make sure to cover it with plastic wrap if you do not intend to eat it within hours of making it.

When you are ready to enjoy your chocolate...

When you are ready to enjoy your chocolate pudding, garnish it with a generous dollop of whipped cream and chocolate shavings. Fresh Berries are always a great idea as well as my candied almonds.

To make sweetened whipped cream, add the heavy...

To make sweetened whipped cream, add the heavy cream, powdered sugar, and vanilla to the bowl of your stand mixer fitted with the whisk/balloon attachment.

Whisk at a medium speed until still peaks...

Whisk at a medium speed until still peaks form.

With just 4 ingredients, make homemade gluten free pudding with your own mix. Then just add milk for smooth, rich, homemade pudding any time!

4-Ingredient Gluten Free Pudding | Chocolate or Vanilla

unsweetened cocoa powder ((Dutch-processed is best, but natural works, too))

rice rice

sugar

milk ((or coconut milk powder,

salt

milk ((any kind, including dairy-free))

vanilla bean (optional

chocolate

Whipped cream and chocolate shavings (for serving (optional))

Place all the ingredients for either mix in a large bowl and whisk to combine well. Store in a sealed glass container in a cool, dry location until ready to use.

To make either dry mix.

Place the dry mix in a medium-size heavy-bottom saucepan. Whisk in about 1/2 cup of the milk until smooth and well-combined.

Add the rest of the milk in a slow drizzle, whisking constantly to combine.

Place the pan over medium-low heat, bring to a simmer, and cook, whisking frequently, until the mixture thickens enough for the whisk to leave a faintly visible trail in the pudding (about 4 minutes).

Remove the pan from the heat, add the vanilla extract, and whisk to combine. Add the optional chopped chocolate and mix until the chocolate is melted.

Pour the hot pudding into a 2-cup heat-safe container or a few smaller, heat-safe containers. To avoid a “pudding skin,” place plastic wrap directly on top of the warm pudding as it cools and then chills.

Allow the pudding to cool to room temperature before placing in the refrigerator to chill until set (about an hour). Garnish with optional whipped cream and chocolate shavings, and serve chilled.

To make chocolate pudding.

Remove the pan from the heat and add the vanilla extract and optional vanilla seeds, and whisk to combine.

Allow the pudding to cool to room temperature before placing in the refrigerator to chill until set (about an hour).

Garnish with optional whipped cream and chocolate shavings, and serve chilled.

To make vanilla pudding.

Really easy. Omit the salt and sugar and added 1/4 cup honey instead. Makes it detox friendly too if using the dairy free options.

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