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Makes 2 servings (approx 31 calories each before flavorings)
Ingredients are for a very firm, sliceable texture (more firm than flan or panna cotta) that blends to a smooth, thick pudding if desired. Adjust gums to suit.
BASE
(Doubles well)
* Denotes quantity that needs to be reviewed
2 c unsweetened cashew milk
¼-⅓ c sweetener*
1 t agar agar powder
To skip gums, increase agar agar by ½ t (firm but not crazy) or 1 t*
If using agar flakes, 1 T flakes = 1 t powder
¼ t xanthan gum
¼ t guar gum
Pinch salt
PROCESS
If using gums, combine with some of the sweetener for ease of sprinkling.
Heat the milk in a small saucepan over medium high heat. While whisking, slowly sprinkle the agar agar powder over the milk. Add the sweetener and gums (if using), and salt. Bring to a gentle simmer, whisking from time to time. Reduce the heat and let simmer for 2-3 minutes (no need to boil). Remove from heat,check sweetness, and stir in extracts + other add-ins while still warm. Pour into container of choice. Let cool and set.
Alternative: Let base set completely and whizz with immersion blender or in food processor for a more custard-like pudding.
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FLAVORING
Carrot cake
About 200g (3 medium, 4 small) finely grated carrots
Half and half with grated yellow squash is nice, too...
Optional: 1-2 T erythritol
Pinch salt
1T Water
Spices: ½ t cinnamon, ½ t ground ginger, ⅛ t allspice, pinch mace, pinch cardamom*
Extracts: ½ t vanilla, ¼ t butter, ¼ t rum*
While the pudding base is heating up, soften the carrots by letting them sweat/steam in a covered nonstick pan over medium heat (with erythritol, if using). Add water as needed to prevent sticking. Check texture frequently for soft but still slightly al dente (my preference). Reserve.
When pudding base is off the heat, add the spices and extracts to taste (I suspect I use more of the spices, if not the extracts as well). Fold in shredded carrots and you’re awesome.
This rather unsexy specimen has some whole psyllium husks mixed in.
Fake rice pudding
Shirataki rice: 1 larger bag (“Better than Rice” = 14 oz) or 2 smaller bags (Konjac Oat Pearls = 8 oz?)
Spices: Cinnamon, nutmeg, mace
Extracts: Vanilla, almond
Other add-ins
Coconut flour (needs a bit of time to absorb liquid) -- up to 4 T
Whole psyllium husks (up to 4 T) will create gross glue/snot texture while freshly cooked, but will create a very firm texture once set
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