Pudding Gyukaku – No Gelatin
Are you ready to embark on a taste sensation like no other? Get ready to tantalize your taste buds and satisfy your sweet tooth with a dessert delight that’s as fun to make as it is to eat – enter the whimsical world of Pudding Gyukaku!
Imagine creamy, dreamy goodness that’s both playful and indulgent, served up in a glass or a bowl, just waiting for you to dive in. But wait, what’s Pudding Gyukaku, you ask? Well, let me spill the beans (or should I say, the pudding?) on this delightful treat that’s about to become your new obsession.
Pudding Gyukaku isn’t your average run-of-the-mill dessert. Oh no, it’s a flavor-packed journey that combines silky smooth pudding with a touch of magic and a sprinkle of joy. And guess what? It’s totally gelatin-free, so you can indulge to your heart’s content without any guilt!
So, kick back, relax, and join me as we explore the wonderful world of Pudding Gyukaku – where every spoonful is a mini vacation for your taste buds, and every bite is a burst of happiness. Get ready to experience dessert nirvana like never before. Let’s dive in, shall we?
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Pudding Gyukaku – No Gelatin
Pudding Gyukaku is a harmonious symphony of creamy sweetness, kissed with hints of vanilla and caramel, dancing on your palate with every delightful spoonful.
Ingredients
Caramel Sauce
Instructions
In a saucepan add the whipped cream powder, jelly powder, vanilla extract, sugar, and fiber creme. Then pour the milk and bring it to a gentle simmer over medium heat. Stir occasionally to prevent scorching.
Take your favorite dessert glasses or molds and pour a generous amount of the prepared pudding mixture into each. Allow the pudding to set in the refrigerator for at least a couple of hours.
In a separate saucepan, combine the brown sugar and sugar over medium heat. Allow the sugars to melt gradually, stirring constantly to avoid burning.
Once the sugars have caramelized and turned into a rich golden-brown syrup, remove the saucepan from heat. Be cautious as caramel can quickly go from golden to burnt.
Once the pudding has set generously drizzle the caramel sauce over the pudding and sprinkled some roasted almond powder.
Servings 2
- Amount Per Serving
- Calories 247kcal
- % Daily Value *
- Total Fat 8.1g13%
- Saturated Fat 4g20%
- Cholesterol 23mg8%
- Sodium 90mg4%
- Potassium 176mg6%
- Total Carbohydrate 37.4g13%
- Dietary Fiber 0.9g4%
- Sugars 33.1g
- Protein 5.89g12%
- Calcium 223 mg
- Iron 1 mg
- Vitamin D 1 IU
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Note
- While the base recipe offers a delightful vanilla flavor, don't hesitate to experiment with other extracts such as almond, coconut, or even citrus zest to add a unique twist to your pudding.
- Play around with the texture by adjusting the quantities of whipped cream powder and fiber creme. For a lighter pudding, increase the whipped cream powder, while a denser texture can be achieved by reducing it.
Frequently Asked Questions
While whipped cream powder contributes to the creamy texture of the pudding, you can substitute it with an equivalent amount of heavy cream or full-fat milk. However, note that this may alter the texture slightly.
Yes, you can substitute jelly powder with gelatin if you prefer. Follow the instructions on the gelatin packaging for the appropriate measurements and preparation method.
Yes, you can make a vegan version of Pudding Gyukaku by using plant-based milk such as almond milk, soy milk, or coconut milk. Ensure that all other ingredients, including toppings and sweeteners, are also vegan-friendly.
It's recommended to let the pudding set in the refrigerator for at least 2-4 hours, or preferably overnight, to achieve the desired firmness and consistency.
