Pudding is not really a staple in our house but it is a special treat every now and then. When I looked what was actually in pudding… I saw ALOT of artificial gunk and unpronounceable ingredients. Thanks to a trip to Whole Foods we were able to find a substitute.
For Lady A- A big thanks goes out to my friend and blogger Diane who came up with this recipe that was ok for her daughter with mito, and that we tweaked a bit for Lady A. She Loves this stuff- even though I had NO IDEA what I was doing the first time I made it and had NO CLUE what Tempering eggs meant (she still loved it even though it was a bit scrambled)! And when my Mother in Law made it we found out that it HAS to be potato starch and not potato flour….or you get really watery runny pudding (again Lady A still loved it and gobbled it up!)
Lady A’s GF/CF/SF Low Salicylate Pudding
(thanks to Big Lady A(bby) for sharing!)
2 1/2 cups rice milk,
Pinch salt(pink himalayan)
3/4 cup sugar(we used unbleached)
3 tablespoons potato starch(I dissolved the starch in a few tablespoons of cold rice milk)
3 egg yolks
1 teaspoon vanilla extract(we used ALCOHOL free frontier brand)
1 tablespoon safflower oil
Place milk and salt and sugar in saucepan; heat over medium-high. beat egg yolks in separate bowl. When milk comes to a gentle boil, remove saucepan from the heat and temper eggs back into milk mixture. Return to the heat and cook for 1 minute. Remove from the heat; stir in potato starch and oil(If it is too thick, don’t panic, just whisk in some more rice milk, too thin? Mix a bit more potato starch with rice milk and add in). Pour into individual dishes. Serve warm or cold.
The hot milk is enough to “cook the potato starch”. It did not thicken any further with refrigeration.