Recipe: Sugar Free Pudding

Ingredients

Pour 1/3 cup of heavy cream into a small bowl and sprinkle the gelatin powder on top, whisking immediately and setting aside.
In a medium saucepan over medium-low heat, combine the remaining heavy cream, vanilla syrup, and sea salt. Whisk and heat until smooth and bubbling.
Transfer the mixture to a bowl and whisk in the egg yolks slowly while whisking constantly to temper.
Add the bloomed gelatin to the mixture and whisk until smooth and dissolved.
Let the pudding cool for about 10 minutes, then whisk again to remove any film.
Cover with plastic wrap flush against the top to prevent a film from forming and refrigerate for at least 4 hours until firm.
After setting, stir or whip the pudding before serving to make it light and airy.

Servings

Calories

376

Total fat

38.3g

Total carbohydrates

Total protein

6.2g

Sodium

0mg

Cholesterol

0mg