Disclosure: The Southeast Dairy Affiliation compensated The Recipe ReDux (co-owned by ReganMillerJones, Inc. and Teaspoon Communications), to sponsor this recipe contest. We’re due to this fact 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 end up one among 11 youngsters 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 somewhat time to make however the closing effort is scrumptious and fairly, too. The 2 elements of the recipe are a primary vanilla custard and lemon flavored “snow” topping which consists of egg whites, gelatin, sugar and lemon juice. After all, the custard is milk based mostly, 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. Because of this, it tastes barely sweeter than common milk however nonetheless gives the identical 9 important vitamins.
As we host Christmas yearly to about 30 individuals, I’ll look ahead to 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 over time.
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 often (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 (sizzling however not boiling.)
- In a separate bowl, beat collectively egg yolks, cornstarch and salt. Very slowly, pour the recent milk into the egg combination, whisking continuously. Pour whole contents again into pot. Proceed to prepare dinner over medium low warmth, stirring continuously 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 high.
Notes
This recipe makes further “snow” which it’s also possible to 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 high of pie or cake.
Have you ever ever cooked with lactose-free milk?
