This is scrumptious. Like heaven in your mouth. That is, if you like egg nog ;)
egg nog pudding--------------------
1/3 cup turbinado sugar
3 T plus 1 tsp garbanzo bean flour
1/8 tsp fine sea salt
2 cups soy egg nog
1 tsp vanilla emulsion (or extract)
nutmeg
1. Mix sugar, salt, n' 1 cup of egg nog in a medium saucepan.
2. Whisk remaining 1 cup of egg nog with garbanzo bean flour in a small bowl.
3. Turn stove to medium high heat. Add in flour mixture, whisking constantly. Once heated through, reduce heat to low-medium, stirring constantly until thickened.
4. Remove from heat n' add vanilla. Let cool for about 10 minutes. Pour in a bowl, cover with saran wrap pressed down to touch the top of the custard, store in fridge for about 2 or 3 hours before serving. You want to make sure you press the saran wrap down in order to prevent a hard layer on your pudding mixture.
To serve, layer in a mason jar or any dish of choice with graham crackers or gingersnap cookies. Top with a smidgen of nutmeg or go with soy whipped cream topped with nutmeg and more graham cracker crumbs.
2. Whisk remaining 1 cup of egg nog with garbanzo bean flour in a small bowl.
3. Turn stove to medium high heat. Add in flour mixture, whisking constantly. Once heated through, reduce heat to low-medium, stirring constantly until thickened.
4. Remove from heat n' add vanilla. Let cool for about 10 minutes. Pour in a bowl, cover with saran wrap pressed down to touch the top of the custard, store in fridge for about 2 or 3 hours before serving. You want to make sure you press the saran wrap down in order to prevent a hard layer on your pudding mixture.
To serve, layer in a mason jar or any dish of choice with graham crackers or gingersnap cookies. Top with a smidgen of nutmeg or go with soy whipped cream topped with nutmeg and more graham cracker crumbs.
If you haven't already thought of it, I am just going to state the obvious here; try going with any other types of nut milk instead of using egg nog for a year round dessert! This would be killer with coconut milk (not canned, I'm talking about the stuff you see right with the almond and soy milk these days mmMmmmMMm!) I have made it with vanilla almond milk and used less vanilla emulsion, but added in different extracts before. It's really incredible. Always use a different crumble to compliment the flavor. Mint pudding would go well with shortbread cookies, coconut pudding would be delicious with some type of lemon cookie. Just go wild!
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