Disclosure: The Southeast Dairy Affiliation compensated The Recipe ReDux (co-owned by ReganMillerJones, Inc. and Teaspoon Communications), to sponsor this recipe contest. We’re subsequently not eligible to win prizes related to the competition. Opinions expressed are our personal.
When The Recipe ReDux introduced this present recipe contest for our members: “Festively Lactose Free” (sponsored by the Southeast Dairy Affiliation), I knew precisely which recipe I used to be going to make: Snow Pudding.
The problem was to make a vacation favourite utilizing lactose-free milk. I used to be launched to Snow Pudding quickly after I began relationship my future husband. For each vacation or simply about each celebratory get-together (there are A LOT of those if you find yourself certainly one of 11 kids and have 16 nieces & nephews), there may be Snow Pudding on the dessert desk. Mimi (Jim’s grandmother) was the originator of the recipe (rumor has it that she tailored it from a cookbook acquired as a marriage present in 1930.)
It takes just a little time to make however the remaining effort is scrumptious and fairly, too. The 2 elements of the recipe are a fundamental vanilla custard and lemon flavored “snow” topping which consists of egg whites, gelatin, sugar and lemon juice. In fact, the custard is milk primarily based, so for this model, I used 1% lowfat lactose-free milk and it labored superbly. Lactose-free milk is definitely actual dairy milk – the enzyme lactase is added to interrupt down the pure milk sugar, lactose. In consequence, it tastes barely sweeter than common milk however nonetheless affords the identical 9 important vitamins.
As we host Christmas yearly to about 30 individuals, I’ll stay up for making this model of Snow Pudding, particularly since my mother – who has lactose intolerance – will now have the ability to see what everybody’s been raving about through the years.
Description
Go lactose-free for the vacations with this recipe for Snow Pudding. Vanilla custard made with lactose-free milk topped 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 mixing bowl, add gelatin and 1/4 cup chilly water to melt. Then add boiling water to dissolve gelatin. Whisk in sugar and lemon juice. Put aside and let thicken, stirring sometimes (this may take about half-hour.) As soon as thickened, whisk till frothy.
- In one other bowl, beat egg whites till stiff. Add to gelatin combination and proceed to beat till stiff (this may take as much as 10 minutes.) Chill.
- For the pudding, utilizing a double boiler or a heavy bottomed pot, whisk collectively milk and sugar over medium warmth. Stir incessantly till milk is scalded (scorching however not boiling.)
- In a separate bowl, beat collectively egg yolks, cornstarch and salt. Very slowly, pour the new milk into the egg combination, whisking continually. Pour whole contents again into pot. Proceed to cook dinner over medium low warmth, stirring continually till pudding thickens (about 7-10 minutes.) Take away from warmth and whisk in vanilla.
- Pour pudding into ramekins and funky barely (or fully in fridge.) Serve with a number of dollops of lemon “snow” on prime.
Notes
This recipe makes additional “snow” which you can too use as a pie or cake topping.
You’ll be able to serve the snow pudding already topped with “snow” or do as Jim’s household does, serve the “snow” in a big pitcher and everybody can dollop as little or as a lot as you want. You continue to make have leftover “snow” which is equally as tasty on prime of pie or cake.
Have you ever ever cooked with lactose-free milk?
