Low Carb Creamy Vanilla Pudding 4 Net Carbs Food

LOW CARB VANILLA PUDDING RECIPE - (4.3/5)

Steps:

• Combine cream and 3/4 cup of the almond milk in a medium sauce pan. Split the vanilla bean in half. Scrape the seeds from the vanilla bean. Add the bean and seeds to the milk and cream. Bring the milk to a very slow simmer. Remove the milk from the heat and whisk the sugar equivalent and salt into the milk. Make sure it dissolves. Keep warm, but set aside. In a medium sized mixing bowl, add your 1/4 cup remaining almond milk. Sprinkle the gelatin powder evenly over the surface of the almond milk. Allow it to bloom for about 5 minutes. In a separate bowl, whisk the eggs well. Very very slowly, whisk the hot milk mixture into the egg yolks. Whisk quickly, so as to incorporate the hot liquid evenly, without cooking or scrambling the eggs. Once the liquid has been incorporated into the eggs, pour the milk-egg mixture back into the sauce pan and return to a low heat. Stir consistently until the sauce thickens and coats the back of a spoon with a thick coating. The temperature should be between 165 and 175. Whatever you do, do not boil this mixture. Strain the vanilla egg base into the almond milk with the gelatin. Whisk until the gelatin is fully dissolved. Divide the mixture into 6 small portions and chill. Chilling takes about 4 hours. Eat! Delicious with strawberries! Calories Fat Protein Carbs Fiber SA's Net Carbs Per Serving: 203.99 19.73g 4.4g 19.13g 0.17g 16.67g 2.3g

LOW CARB CREAMY VANILLA PUDDING - 4 NET CARBS

Steps:

• Bring 2 inches water to a boil in the bottom of a double boilder over high heat.
• In the top of the double boiler, combine the cream, water, egg yolks, splenda, salt, and vanilla.
• Set over simmering water to cook, stirring constantly, until mixture thickens enough to coat the back of a wooden spoon, about 4 minute.
• Transfer to bowls; cover surface with plastic wrap and refrigerate until set, about 2 hours.
• VARIATIONS:.
• For chocolate pudding, add 3 tbsp cocoa powder and reduce vanilla extract to 1 teaspoons Use only 7 egg yolks.
• For coffee pudding, sub 2 tsp instant coffee for the vanilla bean.

LOW CARB BANANA PUDDING

Steps:

• Add the bananas into a large bowl and smash them into a pulpy goo. Or slice them.
• Set aside.
• In a saucepan, mix together the soy flour, the eggs and the butter until melted and starts to thicken.
• Add whipping cream. Stir on medium to high heat until thick. Do not let it boil rapidly.
• If it bubbles a little, then that's fine, but turn down the heat if it starts to get overly bubbly.
• Once thickened, stir in the vanilla and the sugar substitute (Hermestas is what I used).
• Add the mixture to the bananas.
• If you want the pudding to be clump-free, use a blender on a high setting. Otherwise, just use a whipping tool and mix it all together.
• Let cool in the fridge, and enjoy!

CREAMY VANILLA PUDDING PIE

Steps:

• Mix water and cornstarch until smooth. Stir in sweetened condensed milk and egg yolks.
• Cook until thick in saucepan or microwave. Stir in 2 tablespoons butter. Add vanilla.
• Cool slightly (stirring occasionally). Pour into prepared pie crust.
• To prepare meringue: Beat 3 egg whites with cream of tartar and vanilla. Gradually add 6 Tbsp sugar till soft peaks form, spread on top of pie. Bake in moderate oven 350 degree F 12 to 15 minutes.
• Or top chilled pie with whipped cream.

BLANCA'S RICH AND CREAMY VANILLA PUDDING

Steps:

• In a medium saucepan, combine the cornstarch and salt. Slowly whisk in the whole milk then the sweetened condensed milk until thoroughly combined.
• Heat the mixture over medium heat, whisking constantly and scraping sides and bottom of saucepan.
• When mixture begins to thicken a bit, add about 1 cup of it to the egg yolks. Mix well and then add the egg mixture back to saucepan.
• Cook, stirring constantly, until thickened.
• Strain the pudding through a fine-mesh strainer into a bowl, scraping with a rubber spatula to pass the pudding through. (I know this is an extra step, but it removes any bits of cooked egg, so the pudding is smooth.).
• Stir the butter and vanilla into the pudding until the butter is melted.
• To prevent a skin from forming, press a piece of plastic wrap directly on the surface of the pudding or you can dust it with a little bit of cinnamon and put some raisins on top like my mom does. Refrigerate until set, about 3 hours.