This recipe for dairy-free yogurt custard pudding is an Honorable Mention Winner (10 VIP Free Product Coupons!) as the Best Product Use entry in the The Spring Fling Dairy-Free Recipe Contest, hosted here on Go Dairy Free, and sponsored by So Delicious Dairy Free.
There were many creative uses of So Delicious products in this fun recipe contest, but our favorite was in this yogurt custard pudding submitted by Hidemi Walsh. To preserve the healthy probiotics in the yogurt while offering a luxurious pudding dessert, a very thick (but easy!) custard is cooked, and then chilled before the yogurt is mixed in. I tested, photographed (my photo above), and loved this recipe, which is why I’ve also listed it as “approved” in the Alisa’s Recipes category. See my personal tips in the Special Diet Notes below.
Special Diet Notes & Options: Yogurt Custard Pudding
By ingredients, this recipe is dairy-free / non-dairy, gluten-free, grain-free, peanut-free, soy-free, and vegetarian.
Alisa’s Notes and Tips: This recipe is very versatile – I used the vanilla Almond Plus Protein Almond Milk, which resulted in a slightly sweeter custard with some vanilla goodness, and the plain coconut milk yogurt, which worked quite well even though it wasn’t the thicker “Greek-style.”Keep a watchful eye and don’t stop whisking; the custard thickens very quickly and aggressively. To avoid lumps when whisking in the yogurt, I opted to briefly puree the two together in my blender. The result was perfect! I also topped the finished yogurt custard pudding with ground cinnamon, rather than cocoa.
We’re sharing this yogurt custard recipe post on Hot Fun in the Summertime at The Midnight Baker.
- 1 large egg
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- ½ cup So Delicious Dairy Free Unsweetened Almond Plus Protein Almond Milk
- 1 6oz container So Delicious Dairy Free Plain Greek Cultured Almond Milk
- Sliced almonds, for garnish
- Cocoa powder, for garnish
- In a bowl, whisk together egg, granulated sugar and cornstarch.
- Heat almond milk in a saucepan over medium-low heat. Just before it starts to boil, turn off the heat. Pour ⅓ of almond milk into the egg mixture bowl, whisk well and pour into the saucepan straining.
- Turn on the heat again. Heat over medium heat and simmer stirring constantly until the mixture starts to get thickened. Then reduce heat to low heat and keep simmering until thickened.
- Remove the saucepan from the heat, transfer to a bowl, cover with plastic wrap and refrigerate until cooled.
- When the custard has been cooled, add Greek cultured almond milk to the bowl. Whisk until well blended.
- Put the mixture into each serving glass or bowl and sprinkle cocoa and sliced almond on top.