Custard pudding without eggs
IngredientsAlmond milk – 1 liter + 200 ml
Sugar – 1 cup
Wheat flour – 6 tbsp.
Vegetable oil – 150 ml
Cocoa – 3 tbsp.
Photo of the finished dish
Check out the recipe
Step by step recipe with photoLately, I have been leaning more and more toward vegetarian recipes. Indeed, such food is lighter and healthier. This does not mean that I have become a vegetarian, but there was a passionate desire to diversify our menu with healthy recipes. The recipe I want to present on the site is from such a range.
The custard pudding is made without eggs, using almond milk, which you can buy in the market or make yourself. To do this, just grind the almonds in a coffee grinder, and then stir them into water. If desired, you can add coconut milk.
So, one liter of almond milk should be combined with the sugar and put on a low heat to boil.
The rest of the almond milk should be mixed with the flour and cocoa powder. I always whip everything in a blender, which is guaranteed to produce a homogeneous mixture without lumps.
This mixture should be poured in a thin stream into the milk while it is still boiling, and stir quickly.
Only now you can bring the cream to a boil, continuing to stir it. Don’t worry if lumps form. They can easily be broken with an immersion blender.
When the cream pudding is thick enough, remove it from the heat. All in all, this cream cooks for about 5 minutes.
Vegetable oil can be added either in the middle of cooking or at the very end. Then just stir it in.
Spread the cream into creams and let it cool in the refrigerator.
The custard pudding, made without eggs, is ready.
Garnish as desired before serving. Bon appetit!