Pudding is one of my favorite childhood comfort foods and I remember how excited we were when my mom or grandma made a batch of pudding, it tastes best warm with fresh whipped cream and a nice berry compote 😍
While not Dr. Oetkers (a famous German pre-packaged Pudding mix) Pudding, this carnivore version is quite tasty and perfect for a high – fat protein forward diet 🤩 plus whipped cream is technically carnivore 😉😉😉
For those who are not so strict, you could enjoy this with some homemade cranberry sauce 🍒
This is actually how pudding was made before mixes and starch were available!
To make you need:
16 ounces of cream 🥛 – raw, A2 is the best tolerated
6 Egg yolks 🍳
Ground Vanilla 🍰
2 teaspoons gelatin
Allulose or monk fruit sweetener to taste 👅
How to:
On low heat, heat up the cream gently on the stove. While that is cooking, blend the yolks, vanilla, gelatin and sweetener in a seperate container.
When the cream is hot (it will lightly be steaming), gently mix in the egg mixture. It’s critical that you do this slowly and mix well since the eggs can curdle which does not get the nice smooth pudding feel. The whisking can take about 10 minutes.
After the whisking is over and the pudding has started to thicken, remove the pudding from the heat and let it sit for 5 minutes. Then whisk and pour into small ramekins, cool for 3-5 hours to set.
If you want you can whip fresh cream to top the pudding with for a special treat 🍨
