Page 278 - 28_Days_of_Clean_Eating.sanet.cd

Quick Vanilla Pudding

Vegetarian
Gluten-Free
This simple pudding gets its thickness from arrowroot powder and
egg yolk. To make it have intense vanilla flavor, rather than using
vanilla extract, scrape the seeds from a vanilla bean into the milk
mixture before it thickens.

Serving Tip: If you don’t want to wait for the pudding to get
cold, you can eat it warm. It serves as the perfect blank palette for
stirring in bittersweet chocolate or fresh fruit.

2 tablespoons 1 tablespoon pure
arrowroot powder vanilla extract
2 cups milk 1 egg yolk
2 tablespoons evaporated 1 cup fresh raspberries, for
cane juice garnish
1. In a medium saucepan, whisk together the arrowroot and milk
until no lumps remain; whisk in the cane juice and vanilla
extract. Bring the mixture to a simmer over medium heat. Cook
for 1 to 2 minutes, whisking constantly until thickened.
2. Place the egg yolk in a small bowl. Add 1 tablespoon of the hot milk
mixture, whisking constantly so the egg yolk doesn’t cook. Add
another 1 tablespoon of hot milk mixture and whisk again. Then,
whisking constantly, pour the milk–egg yolk mixture into the
thickened hot milk. Cook for 1 more minute or until thickened.
3. Divide the pudding among dessert dishes and refrigerate until set,
at least 1 hour. Serve chilled, garnished with fresh raspberries.
Serves 4. Prep time: 5 minutes. Cooking time: 5 minutes.
Total time: 10 minutes (plus 1 hour to chill).

Per serving: Calories: 122 Fat: 3.8g Saturated Fat: 1.9g Protein: 5g
Carbohydrates: 15.7g Fiber: 2g

Dessert 277