Dairy Free Sweet-Salty Cinnamon Pecan Pudding Cups
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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
- 1 tsp pure vanilla extract
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ⅛ tsp fine salt
For the pecan crumble
- ¾ cup pecan halves, roughly chopped
- 2 tbsp maple syrup
- ½ tsp ground cinnamon
- ¼ tsp flaky sea salt
Instructions
- 1
In a medium saucepan, whisk together the cornstarch, maple syrup, fine salt, and about 1/4 cup of the milk until the cornstarch is fully dissolved with no lumps. Whisk in the remaining milk until smooth.
- 2
Set the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a gentle boil — about 6 to 8 minutes. Once it reaches a full bubble, cook for 1 minute more, still whisking, until the pudding is thick enough to coat the back of a spoon and a finger drawn through leaves a clean line.
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