Alpha Gal Friendly Cinnamon Sugar Pudding with Lemon Curd
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Learn more →Ingredients
4 servings
For the pudding
- 2 cups milk
Chef's tipUse plain, unsweetened soy milk, measured 1:1. It's the most reliable milk swap and works in sauces, custards, and baked goods; for hot or acidic drinks, a barista-style soy milk resists curdling. - 3 tbsp cornstarch
- 3 tbsp maple syrup
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- ¼ tsp fine salt
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tsp pure vanilla extract
For the lemon curd
- 3 pasteurized egg yolks
- 3 tbsp maple syrup
- 2 tbsp granulated sugar
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp lemon zest
- 2 tbsp unsalted butter, cut into small piecesChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
Instructions
- 1
In a medium saucepan, whisk together the cornstarch, granulated sugar, cinnamon, and salt. Gradually pour in the milk while whisking constantly until the mixture is smooth with no dry lumps.
- 2
Set the saucepan over medium heat and cook, whisking frequently, until the mixture thickens and begins to bubble at the edges, about 7–9 minutes. Once bubbles break the surface, whisk constantly for 1 full minute — the pudding should be thick enough to coat the back of a spoon and hold a clear line when a finger is drawn through.
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