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🍽️ Creamy Almond Milk Pudding

459 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius.
  2. 2. Place 175 grams of sugar and one tablespoon of water in a saucepan.
  3. 3. Melt the mixture over medium heat while stirring constantly.
  4. 4. Wait until a light brown caramel forms.
  5. 5. Pour the caramel into a baking dish or a ring mold.
  6. 6. Gently swirl the mold to ensure the bottom and ideally the sides are completely coated.
  7. 7. Heat the milk and cream in a small saucepan.
  8. 8. Stir in the remaining sugar and continue stirring over low heat until the sugar has completely dissolved.
  9. 9. Remove the pot from the heat and stir in the almonds.
  10. 10. Whisk the eggs in a separate bowl and mix them with four tablespoons of the warm almond milk.
  11. 11. Then, thoroughly stir this egg-milk mixture into the remaining almond milk using a whisk.
  12. 12. Pour the entire mixture into the prepared baking dish.
  13. 13. Place the dish in the center of the oven inside a large roasting pan.
  14. 14. Fill the roasting pan with about three centimeters of boiling water so that the baking dish sits in the water bath.
  15. 15. Bake the pudding in the hot water bath for about 40 minutes.
  16. 16. If the surface becomes too dark, cover it with aluminum foil.
  17. 17. Remove the dish from the water bath and let the pudding cool down completely.
  18. 18. Place it in the refrigerator for about three hours, preferably overnight.
  19. 19. Carefully loosen the pudding from the sides of the mold with a sharp knife (dip the mold briefly in hot water if necessary).
  20. 20. Invert the pudding onto a serving plate and serve.
  21. 21. Invert the pudding onto a serving plate and serve.
  22. 22. Invert the pudding onto a serving plate and serve.

Nutrition per serving