This a take on a microwave pudding my mother would make. I am lactose intolerant in weird way. I can have single slice of pizza and be fine, but slice to would kill me. Yogurt is ok, only if I a stick a single serving cup ice cream is a sugar bowl of death for me. However, milk cooked down in custards and puddings never bothered me and once my mother figured that out she would always make this pudding ! It was her super quick way to get me to ‘drink my milk’. I took the basic recipe and instead of microwaving the mixture I bake it in ramekins and store it in the fridge–it makes breakfast for the week-cold with a drizzle of maple syrup or a dollop of fruit preserves is a perfect protein packed breakfast. This is also a good go to for an after dinner sweet treat. Enjoy !
1 cup Almond milk
1/4 cup sugar ( This will not make it sweet, just enough to add a little flavor to the eggs)
A dash vanilla extract and nutmeg
This is the simplest recipe ever. Preheat the oven to 350 and wait till the oven is ready.
Get your ramekins ready. I only own 5 ramekins which is perfect for the 5 days of the week ! Arrange them in a 9×13 baking pan.
Blend all the ingredients thoroughly and immediately transfer to the ramekins, filling them up to the top.
Fill the 9×13 pan with warm water, about half way up the ramekins.
Top with some more nutmeg ( or other warm baking spices) and bake for 30 min or till custard set in the center.
Cool and enjoy !