Dairy Free Vanilla Pudding

banana pudding, boston cream pie, or just an afternoon snack

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Tools:

• Stand mixer or hand mixer
• Medium saucepan
• Silicone Whisk
• Sifter

Active time: 25 minutes

Passive time: 4 hours or overnight

Servings: 6

Ingredients:

• 1 cup Country Crock Plant Cream
• 2 cups milk of choice (I used Planet Oat Barista Oat Milk), separated in half
• 3T cornstarch, sifted
• 3 egg yolks
• 3/4C sugar
• 1T unsalted dairy free butter, Violife is the brand I use
• 2t pure vanilla extract
• a pinch of salt

Instructions:

1. Get out all your tools and measure the ingredients out into bowls. I recommend doing this for all recipes, (it’s just more fun that way!) but especially this one because of how quickly it moves.

2. If you haven’t already, sift the corn starch. This is an important step because it prevents lumps in the final product.

3. Mix the cornstarch and 1 cup of milk thoroughly and set aside.

4. In the saucepan, heat the remaining milk, cream, sugar, and salt until it starts to steam. Do not let it boil!

5. While it’s steaming, whisk the egg yolks together.

6. Once steaming, reduce the heat to low.

7. Pull one cup of liquid from the saucepan and very slowly pour it into the egg yolks, whisking vigorously. The goal here is to heat the egg yolks slowly without causing them to harden. Continue slowly until it’s well combined.

8. Pour this mixture back into the saucepan.

9. Stir the cornstarch mixture again and pour it into the saucepan, increasing the heat back to medium.

10. Whisk this constantly until it’s reached your desired thickness and has started to simmer. It will thicken some as it cools, but you want it to be pretty thick here. This should take 7-10 minutes.

11. Pour into serving dishes to cool or into a large bowl to cool before making banana pudding or boston cream pie.