Fri, Feb-20-15, 08:14
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Senior Member
Posts: 3,199
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Plan: High protein, lower fat
Stats: 000/000/145
BF:276, 255 hi wts
Progress: 0%
Location: Michigan U.P., USA
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Choc Pudding
3 jumbo eggs, 1 egg yolk, or some variation of smaller eggs.
Sweetener to taste (I use 1/8 C powdered Swerve, 10 drops lo han, 6 drops vanilla stevia, so approx 3 TB sugar equivalent)
Pinch of salt or about 1/8 tsp, or to taste
4 oz hwc, 4 oz water or any combo of almond milk, cream, coconut milk, cashew milk, etc. to equal 8 oz. I usually use 6 oz coconut milk from a refridgerated carton and 2 oz cream.
3 TB melted coconut oil, refined for less coconut taste is my preference, or butter
1/2 tsp vanilla, or more to taste
3 slightly heaping TB cocoa (I really like Droste brand in this recipe as it's not bitter) or less to taste
You can either bake in the oven in a water bath or in intervals in the micro.I always do it in the microwave now as I was always overbaking which ruins the texture.
Mix in blender, then into a bowl. Start with 1 min intervals on high in the microwave, stirring in between, until it starts to thicken, then at smaller intervals until it's thicker but not too thick. (Just right constistency is about like yogurt.)
Then I dump it back in the blender and whir it up good. If I've cooked it too thick, I add a tablespoon or so of extra cream to thin it out.
Makes 3 servings, about a cup each. Approx 350 cals, 5 grams carbs depending on variations. Chia seeds are good added just before eating.
When I was first playing around with this recipe I only had a toaster oven to bake with or I might have had better luck baking it as a conventional custard. Now I'm used to the microwave version. Putting it back into the blender is crucial to the texture and adding a little cream if it's too thick gives me a success every time.
I've also made it without the cocoa, with a little additional vanilla. I'd love to make a butterscotch one but so far haven't liked the flavorings I've tried.
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