Low Fiber Cinnamon Sugar Pudding with Lemon Curd

Total time2 hr 35 min

Prep time15 min

Cook time20 min

Low Fiber Cinnamon Sugar Pudding with Lemon Curd

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Ingredients

4 servings

For the pudding

2 cups milk
Ingredient note
Plain milk has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid milk, please tap it and change its rating to Red.
3 tbsp cornstarch
3 tbsp maple syrup
Coombs Orgnic Maple Syrup - 32 Fl. Oz.Shady Maple Farm Pure Organic Maple Syrup, 12.7 fl oz Maple Grove Farms 100% Pure Maple Syrup Cary's Maple Syrup Spring Tree 100% Pure Maple Syrup
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2 tbsp granulated sugar
1 tsp ground cinnamon
¼ tsp fine salt
2 tbsp unsalted butter
Ingredient note
Butter is almost all fat and has no fiber, so the amount here (about 1 tablespoon per serving, counting all uses) leaves very little residue. If you prefer to always avoid butter, please tap it and change its rating to Red.
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)
Ingredient note
Fruit juice contains far less fiber than whole fruit, so the lemon juice used here leaves little residue. If you prefer to always avoid lemon juice, please tap it and change its rating to Red.
1 tsp lemon zest
Ingredient note
Low residue diets limit citrus peel because it adds fiber and residue. The small amount of lemon zest here contributes very little, so it is likely low residue. If you prefer to always avoid lemon peel, please tap it and change its rating to Red.
2 tbsp unsalted butter, cut into small pieces
Ingredient note
Butter is almost all fat and has no fiber, so the amount here (about 1 tablespoon per serving, counting all uses) leaves very little residue. If you prefer to always avoid butter, please tap it and change its rating to Red.

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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