Disclosure: The Southeast Dairy Affiliation compensated The Recipe ReDux (co-owned through ReganMillerJones, Inc. and Teaspoon Communications), to sponsor this recipe contest. We’re due to this fact now not eligible to win prizes related to the competition. Reviews expressed are our personal.
When The Recipe ReDux introduced this present recipe contest for our individuals: “Festively Lactose Unfastened” (subsidized through the Southeast Dairy Affiliation), I knew precisely which recipe I used to be going to make: Snow Pudding.
The problem was once to make a vacation favourite the usage of lactose-free milk. I used to be offered to Snow Pudding quickly when I began relationship my long term husband. For each and every vacation or almost about each and every celebratory get-together (there are A LOT of those when you’re one in every of 11 kids and feature 16 nieces & nephews), there may be Snow Pudding at the dessert desk. Mimi (Jim’s grandmother) was once the originator of the recipe (rumor has it that she tailored it from a cookbook won as a marriage reward in 1930.)
It takes somewhat time to make however the ultimate effort is scrumptious and beautiful, too. The 2 portions of the recipe are a fundamental vanilla custard and lemon flavored “snow” topping which is composed of egg whites, gelatin, sugar and lemon juice. After all, the custard is milk primarily based, so for this model, I used 1% lowfat lactose-free milk and it labored fantastically. Lactose-free milk is in reality actual dairy milk – the enzyme lactase is added to damage down the herbal milk sugar, lactose. In consequence, it tastes quite sweeter than common milk however nonetheless gives the similar 9 very important vitamins.
As we host Christmas once a year to about 30 other people, I’ll sit up for making this model of Snow Pudding, particularly since my mother – who has lactose intolerance – will now be capable to see what everybody’s been raving about over time.
Description
Move lactose-free for the vacations with this recipe for Snow Pudding. Vanilla custard made with lactose-free milk crowned with a lemon meringue “snow.”
For the “snow”:
- 1 envelope unflavored gelatin
- 1/4 cup chilly water
- 1 cup boiling water
- 3/4 cup sugar
- Juice from one medium lemon
- 3 egg whites (save yolks for pudding)
For the pudding:
- 2 cups 1% lowfat lactose-free milk
- 1/4 cup sugar
- 3 egg yolks
- 1 tablespoon cornstarch
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- For the snow, in a big blending bowl, upload gelatin and 1/4 cup chilly water to melt. Then upload boiling water to dissolve gelatin. Whisk in sugar and lemon juice. Put aside and let thicken, stirring once in a while (this may take about half-hour.) As soon as thickened, whisk till frothy.
- In some other bowl, beat egg whites till stiff. Upload to gelatin combination and proceed to overcome till stiff (this may take as much as 10 mins.) Kick back.
- For the pudding, the usage of a double boiler or a heavy bottomed pot, whisk collectively milk and sugar over medium warmth. Stir regularly till milk is scalded (sizzling however now not boiling.)
- In a separate bowl, beat collectively egg yolks, cornstarch and salt. Very slowly, pour the recent milk into the egg combination, whisking repeatedly. Pour whole contents again into pot. Proceed to prepare dinner over medium low warmth, stirring repeatedly till pudding thickens (about 7-10 mins.) Take away from warmth and whisk in vanilla.
- Pour pudding into ramekins and funky quite (or utterly in fridge.) Serve with a number of dollops of lemon “snow” on best.
Notes
This recipe makes additional “snow” which you’ll be able to additionally use as a pie or cake topping.
You’ll be able to serve the snow pudding already crowned with “snow” or do as Jim’s circle of relatives does, serve the “snow” in a big pitcher and everybody can dollop as little or up to you favor. You continue to make have leftover “snow” which is similarly as tasty on best of pie or cake.
Have you ever ever cooked with lactose-free milk?
