Sugar Free Pudding

My sugar free pudding recipe is thick, sweet, and creamy. It doesn't use any artificial sweeteners and has just 100 calories per serving. Multiple flavor options included!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 85kcal

Author Arman Liew

Ingredients

1/4 cup + 2 tablespoons allulose * see notes
2 tablespoon cornstarch
1/4 teaspoon salt
2 cups milk
2 large egg yolks whisked
2 tablespoon butter softened
1 teaspoon vanilla extract

Instructions

In a small bowl, whisk together the allulose sweetener, cornstarch, and salt. Add it to a small saucepan and gently whisk in the milk until combined.
Place the saucepan over medium heat and bring it to a boil. Continue to whisk and let it boil for 1-2 minutes, before reducing the heat to low. Gently scoop out half a cup of the mixure and add it to a bowl with the whisked egg yolks. Whisk very well, until combined. Add the egg yolk mixture into the hot mixture in the saucepan. Simmer for another 3 minutes, before removing from the heat.
Gently whisk in the butter and the vanilla extract until combined. Distribute the pudding mixture amongst 8 small ramekins or serving dishes. Refrigerate the pudding for at least an hour, to firm up.

Notes

* I like using allulose because it dissolves exactly like sugar does. I don't recommend monk fruit or stevia as they tend to crystalize once set.

TO STORE: Vanilla pudding should be stored in the refrigerator in an airtight container for up to two weeks.

TO FREEZE: Place leftover pudding in single-serving containers and store in the freezer for up to six months.

Nutrition