Adapted from Olives for Dinner
Time: 20 minutes (plus cooling)
1/2 cup Earth Balance
3 tsp Ener-G
3 tbsp cornstarch
1 1/2 cups unsweetened soymilk, divided
1 cup soy creamer (So Delicious Coconut Creamer recommended)
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
1 tbsp whiskey (Jameson's claims to be gluten-free)
1 1/2 tsp vanilla extract
Coarse Sea Salt, for serving
- Melt the Earth Balance over low heat in a medium saucepan.
- Mix 1 cup of the soymilk with the cornstarch and Ener-G in a separate bowl. Whisk well until all lumps are removed.
- Add the milk mixture to the melted butter and whisk until well incorporated. Increase to medium-low heat.
- In a separate bowl (or your same just used one), combine the remaining 1/2 cup soymilk, creamer and sugars until smooth.
- Add this to the saucepan, whisking frequently. Let the mixture come to a light boil then remove it from heat.
- Stir in the whiskey and vanilla extract. Cover and cool in the fridge until ready to serve (I recommend at least 2 hours).
- Debate what to do with the remaining bottle of whiskey while you wait for the for the budino to cool and set. It's a long 2 hours.
- Serve with a cookie and a sprinkling of coarse sea salt distributed nicely throughout.
The budino was incredibly rich and creamy. Whiskey and vanilla are always a winning combination for desserty goodness, which was only bolstered further by the always enjoyable surprise bursts from the salt crystals. Our store bought gluten-free cookie added some welcome and necessary texture to the dessert, but they definitely lagged behind in the flavor department (fortunately, we had previously made much more successful chocolate chip and brownie cookies). Our pudding course turned out to be incredibly successful (aside from some minor lumps that really only affected aesthetics) and the ultimate way to push ourselves that final inch into a proper holiday food coma. Like a good Christmas miracle, my mom even found a creative use for it the next morning at breakfast.