Louisa and I have been experimenting, which means pudding for Daddy every day. Not a bad life!
So, we tried making Butterscotch Pudding. When you heat sugar, it browns and caramelizes creating a butterscotch taste. So, that is missing when you don’t use sugar. But we tried anyway to make butterscotch, and ended up making some awesome Pecan Praline Pudding! Light in color and taste, but definitely sweet and yummy!
Here’s the recipe:
Pecan Praline Pudding, Sugar Free
- 1 1/2 tablespoons butter
- 3 tablespoons xylitol
- 1/2 teaspoon molasses
- 2 cups milk (dry milk works great)
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 10-15 drops liquid stevia
- 2 egg yolks, beaten
- 1 teaspoon vanilla
In a bowl, mix cornstarch, salt and dry milk powder if you are using it. (You’ll need 6 tablespoons of non-instant dry milk powder or 8 tablespoons of instant dry milk powder to make the 2 cups of milk needed. Mixing the dry non-instant milk powder with the cornstarch helps it not clump up). Whisk to blend. Add the milk (or scant 2 cups water, if using dry milk) and whisk until smooth.
Melt the butter in a saucepan, add xylitol and cook over low heat until butter browns. Stir in molasses. Taste and add stevia to desired sweetness, 10-20 drops.
Add milk mixture to the saucepan and whisk, cooking over medium heat until pudding boils. Boil, stirring constantly, for one minute. Gradually pour half of the pudding mixture into the beaten eggs, whisking continually. Then pour the egg mixture back into the saucepan gradually, whisking continually. Cook and boil for one more minute.
Pour into pudding dishes and top generously with chopped pecans. Serves 4.
Today, Louisa and I expanded our chocolate pudding escapades to include a delicious chocolate mint pudding. Oh boy!
“Thin Mint” Pudding, Sugar Free
Follow directions for Creamy Chocolate Pudding, adding 1 drop of peppermint oil just before pouring into dessert dishes.
An alternative way to make a fresh mint taste is to put a few springs of mint from your garden into the blender with scant 2 cups of water. Blend well and pour through strainer. Use this water in the recipe in place of milk if using dry milk powder. If you are using liquid milk, rather than dry milk, put the mint into the blender with 2 cups of milk, strain, and use this “minty” milk for the milk in the recipe.