Very recently, we discovered our precious little Lucy Lu has joined her brother’s ranks in being anti-cow’s-milk. He has been allergic to cow’s milk in every way, shape and form since he was born, and so I became quite resourceful in covering my recipes into dairy-free treats. So with new development in my daughter’s digestive journey, going dairy free is easy as pie…or pudding, in this case.
Here’s what I did…
Here’s what you’ll need…
Chocolate Dairy-Free Pudding
1/4 cup cornstarch
1/3 cup cocoa
1/3 – 1/2 cup sugar
2 cups Almond Milk
7 egg yolks
1/4 tsp salt
1 tsp vanilla
1) combine dry ingredients
2) add milk and stir until smooth
3) turn heat on Med. Low
4) add yolks, 1 at a time, stirring constantly to avoid lumps
once thickened, remove from heat and transfer to ramekins to chill, covering the surface of the pudding with plastic wrap so a skin doesn’t form.
5) chill in fridge for at least 4 hours
6) serve with whipped cream, berries or a sprinkle of cinnamon.