Almond Milk Pudding is a creamy, homemade pudding made with Almondmilk. I love easy pudding recipes and this almond milk pudding is perfect. It's silky smooth and packed with almond flavor.
This Almond Milk Pudding recipe post is sponsored by Blue Diamond Almond Breeze Almondmilk.My family are a bunch of pudding eating fools, so I enjoy making homemade pudding for a sweet treat. This time I thought I would try my hand at almond milk pudding, and it came out perfectly.
Ingredients in Almond Milk Pudding
It's silky smooth and packed full of almond flavor. Instead of using regular milk, I used almondmilk. With the help of half of a teaspoon of almond extract and the Almond Breeze almondmilk, I'm happy to announce that the almond flavor definitely shows up to the party!
So, I toasted up some sliced almonds which only took about five minutes. I did that to add a pop of color to the photo and I wanted to sprinkle some on the top of my pudding. I know that the hubby and Lucian wouldn't be crazy for the addition so I didn't go too wild with them in the pudding cups. It's a nice crunchy addition if you're like me and love to add a slight crunch to anything with a smooth texture.
- 3 cups Almond Breeze almondmilk
- 4 large egg yolks
- 1 ¼ cups granulated sugar
- 3 T. cornstarch
- ¼ tsp. salt
- ½ tsp. almond extract
- 2 T. cold butter
- In a large saucepan, add in the almondmilk and place over medium/high heat. Let it heat up until the edges form bubbles it almost boils. This took mine about 14 minutes.
- While the almondmilk is heating, add the egg yolks in a medium bowl. Set aside.
- In a separate bowl, add in the sugar, cornstarch, and salt. Whisk to incorporate the cornstarch into the sugar.
- Pour the dry ingredients into the bowl with the egg yolks and stir to combine.
- Once the almondmilk heats up, pour about 1 cup of it into the yolks and sugar. Whisk immediately until combined. This will temper the yolks and prevent the eggs from cooking when they're added to the remaining milk.
- Add the yolk mixture into the saucepan with the remaining almondmilk and whisk to combine.
- Let the mixture come up to a boil and begin bubbles and whisk constantly to prevent burning. It took mine 5 minutes to begin bubbling.
- Once bubbling, whisk quickly until the mixture becomes thick. This took 9 more minutes for me.
- Add in the almond extract and cold butter and whisk until butter is combined.
- Place a fine mesh strainer over a glass bowl, pour the pudding through the strainer to catch any bits of egg.
- Cover the pudding with plastic wrap. Place the plastic on top of the pudding to prevent a skin from forming. Let sit overnight to firm up.
- Spoon the pudding into dishes and serve!
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
What's your favorite pudding? Mine is chocolate because I love everything chocolate. Don't tell anyone but I love the fat free generic store bought pudding because it almost has a gritty texture. Weird, I know.