If you grew up in the rich Pennsylvania Dutch heritage like I did, puddings made with cornstarch were a staple in many homes. Many of our grandparents had a family cow or milked cows for an income. Caramel Pudding has always been a favorite in our family and my late mother-in-law made the best pudding. She always browned the butter and caramelized the brown sugar she used.  Brown butter is another Pennsylvania Dutch practice that most of us grew up with and is unheard of in other areas.  This recipe has satisfied my craving for the traditional sugar laden pudding my grandma would make.

Old-Fashioned Caramel Pudding THM-S

• 2 cups almond milk
• 1/2 cup cream
• 2 tablespoons butter
• 1/3 cup Brown Sugar Sweetener Substitute 
• 3 eggs or 6 egg yolks
• 1/2 teaspoon glucomannan 
• 2 teaspoons Olive Nation Caramel Flavoring 
• pinch of mineral salt 
• 1/4 teaspoon Black-strap Molasses
• 3/4 – 1 teaspoon unflavored gelatin 
• 1 tablespoon water

Combine milk and cream together, set aside. In a 2 quart sauce pan melt butter over medium heat. Cook butter until it is golden brown. Add sweetener. Cook 2 minutes. Add 1 3/4 cups of the milk mixture to the saucepan. Heat to just about boiling point. With a hand blender,  blend the remaining milk mixture, eggs, and glucomannan together until smooth.  Add 1/2 cup of hot milk and blend again. Whisk egg mixture into the saucepan. Whisk until it thickens slightly. Remove  from heat. Whisk flavoring, salt, and molasses. Soften gelatin in water for 5 minutes. Whisk into hot pudding. Cool. Serves 4-6.

Use the larger amount of gelatin for a firmer set.

I blend the pudding with my hand blender after I add the gelatin for an extra smooth creamy texture!

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You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.