Learn how to prepare practical and delicious options to please people with intolerances
The pudding recipe is a classic. This is because it is a traditional dessert and much appreciated on Brazilian tables, being a constant presence on special occasions and in everyday life. Although its original preparation contains ingredients such as condensed milk and cow’s milk, which contain lactose, it is possible to prepare lactose-free versions to meet the needs of people with intolerance.
Below, check out 5 dairy-free pudding recipes!
Milk pudding
Ingredients
- 500ml of almond milk
- 2 teacups of sugar
- 4 eggs
- 1 tablespoon cornstarch
- 1 teaspoon vanilla essence
- 1/2 cup water
- Water for a double boiler
Preparation method
In a pan, heat a cup of sugar over low heat, stirring constantly, until it dissolves and turns golden brown. Carefully add the water and continue stirring until you get a smooth syrup. Pour the syrup into the bottom of the pudding mold and spread it evenly. Let it cool.
In a blender, beat the almond milk, a cup of sugar, the eggs, the corn starch and vanilla essence until the mixture is smooth. Then pour the mixture into the caramelized mold. Bake in a bain-marie in a preheated oven at 180°C for about 1 hour. Then remove from the oven, let cool and store in the refrigerator until ready to unmold. Serve cold.
Mango pudding
Ingredients
- 2 mangoes, peeled and diced
- 400ml of soy milk
- 2 teacups of sugar
- 1 cup of water
- 4 eggs
- Water for a double boiler
Preparation method
In a pan add a cup of sugar and heat over low heat until it dissolves. Add water and stir until you get a smooth, golden syrup. Then, spread the caramel syrup into a pudding mold and set aside.
In a blender, blend the sleevessoy milk, the remaining sugar and the eggs until you get a smooth mixture. Then pour the mixture into the caramelized mold. Place in a preheated oven at medium temperature and in a bain-marie for about 1 hour. Leave to cool and store in the refrigerator for 2 hours before unmolding.
Banana pudding with cinnamon sauce
Ingredients
- 3 ripe bananas
- 400 ml of oat milk
- 1/2 cup demerara sugar
- 4 eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla essence
- 1/2 cup water
- Water for a double boiler
- Cinnamon powder for decoration
Preparation method
Place the demerara sugar in a small saucepan and heat over medium heat, without stirring, until it has melted at the edges. Once the sugar begins to caramelize, gently swirl the pan until all the sugar has melted and is golden brown. Add the water carefully (it may splash), stirring slowly until you have a smooth syrup. Remove from the heat and pour into the bottom of the pudding mold, spreading it over the entire base. Book.
On a plate, mash the bananas with a fork until they form a very smooth puree. In a large bowl, lightly beat the eggs with the foot. Add the oat milk, cinnamon and vanilla essence, mixing well. Add the banana puree to the liquid mixture, mixing until all the ingredients are well combined.
Pour the banana and egg mixture over the syrup in the pudding mold. Cover the pan with aluminum foil, slightly piercing the center to let the steam escape. Bake in a preheated oven at 180°C, in a bain-marie, for about 1 hour and 10 minutes. To check the tip, insert a toothpick into the center; if it comes out clean, it’s ready.
Remove the pudding from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours to firm up. Carefully unmold the pudding and garnish with a pinch of cinnamon powder before serving.
Coconut Milk Pudding
Ingredients
- 400 ml coconut milk
- 200 ml of rice milk
- 2 teacups of sugar
- 4 eggs
- 1/2 cup grated coconut
- 1/2 cup water
- Thin coconut flakes for decoration
- Water for a double boiler
Preparation method
In a pan, over medium heat, add a cup of sugar and let it dissolve. Then add the water and stir until you get a smooth, golden syrup. Carefully pour the caramel sauce into the pudding mold and set aside.
In a blender, beat the coconut milk, rice milk, sugar remaining, the eggs and the grated coconut until you get a smooth mixture. Pour the mixture into the caramelized mold. Cook for about 1 hour, in a bain-marie, in the oven preheated to 180 °C. Then let it cool and put it in the refrigerator for a few hours before removing it from the mold. Serve with coconut flakes on top.
Passion fruit pudding
Ingredients
- 500 ml cashew milk
- 1/2 cup passion fruit pulp (seedless)
- 4 eggs
- 1 cup brown sugar
- 1 tablespoon cornstarch
- 1/2 cup water
- Water for a double boiler
Preparation method
In a pan, heat the brown sugar over low heat until it melts and caramelizes. Add the water and stir until the syrup is smooth and golden. Pour the syrup into the bottom of a pudding mold and set aside.
In a blender, beat the milk, the pulp passion fruiteggs and cornstarch until the mixture is smooth. Pour the mixture into the pan and bake in a bain-marie in a preheated oven at 180°C for about 1 hour. After cooking, let cool and place in the refrigerator for 4 hours. Unmold and serve immediately.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
