Almond Pudding
Indulge in the creamy, nutty decadence of Almond Pudding, a delightful homemade dessert that combines the rich almond flavor with a velvety-smooth texture. Made with whole milk, a touch of vanilla, and the warm aroma of almond extract, this pudding is further elevated by the addition of finely chopped blanched almonds for a satisfying hint of crunch. Its simplicity shines with just 10 minutes of prep and cook time, yet it delivers a luxurious, elegant treat that’s perfect for any occasion. Lightened with a swirl of fresh whipped cream and optionally garnished with toasted almond slices, this pudding is as beautiful as it is delicious. Whether served as a weeknight sweet or a dinner party showstopper, Almond Pudding is a must-try dessert recipe that’s sure to impress.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 2 cups whole milk
- 0.5 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 0.5 cup blanched almonds
- 0.5 cup whipped cream
- 0.25 cup optional: toasted almond slices for garnish
Instructions
In a medium saucepan, combine 2 cups of whole milk and 0.5 cup of sugar over medium heat. Stir until the sugar is dissolved and the milk is warm, but do not let it boil.
In a small bowl, whisk together 2 tablespoons of cornstarch with a little cold milk to form a smooth paste.
Gradually whisk the cornstarch paste into the warm milk mixture, stirring constantly to prevent lumps from forming.
Continue to cook the mixture over medium heat, stirring continuously, until it thickens to a pudding-like consistency, about 5-7 minutes.
Remove the saucepan from heat and stir in 1 teaspoon of almond extract, 1 teaspoon of vanilla extract, and 0.25 teaspoon of salt.
Chop 0.5 cup of blanched almonds finely and stir them into the pudding mixture.
Transfer the pudding to individual serving dishes or a large bowl. Allow it to cool to room temperature, then cover with plastic wrap directly touching the surface of the pudding to prevent a skin from forming.
Refrigerate the pudding for at least 2 hours or until fully chilled and set.
Before serving, gently fold 0.5 cup of whipped cream into the pudding for added creaminess.
Optionally, garnish with 0.25 cup of toasted almond slices for an extra crunchy texture before serving.
Nutrition Facts
Calories |
336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 175 mg | 8% | |
| Total Carbohydrate | 39.7 g | 14% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 32.3 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 198 mg | 15% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 315 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
