Servings: 8 servings
Calories: 204kcal
Ingredients
- Caramel: 1/2 cup allulose and 2 tablespoons water
- 4 large eggs
- 1 1/2 cups heavy cream
- 1 cup unsweetened almond milk
- 1/2 cup allulose
- 1 teaspoon vanilla extract
Instructions
- Heat the oven to 325 F (160 C). Bring a kettle of water to a boil.
- Make the caramel: heat the allulose and water in a small heavy saucepan over medium-low heat, swirling the pan but not stirring, until it turns a deep amber, 6 to 10 minutes. Immediately pour into an 8-inch ring mold or round cake pan and tilt to coat the bottom and part of the sides.
- Blend the eggs, cream, almond milk, allulose and vanilla in a blender for 30 seconds. Let it stand for 5 minutes so the foam settles, then pour through a sieve into the mold.
- Cover with foil and set in a roasting pan. Pour boiling water into the roasting pan to come halfway up the sides of the mold.
- Bake for 60 to 70 minutes, until the edges are set and the center jiggles slightly. Cool, then refrigerate for at least 4 hours or overnight.
- Run a thin knife around the edges, place a rimmed plate on top and flip quickly. Let the caramel run down the sides.
Notes
Allulose caramelizes at a lower temperature than sugar and can go from amber to burnt quickly, so stay at the stove and pull it off the heat early. Chilling overnight gives the creamiest texture and makes unmolding easier.
Chef's Tip: For a smooth pudim with no little holes, bake at a low temperature and keep the foil on. For the holey style some families love, blend longer and skip the resting time.
Keto Swap: The Brazilian classic is made with a can of sweetened condensed milk, whole milk and a sugar caramel. Cream and almond milk sweetened with allulose replace the condensed milk, and the caramel is made with allulose.
Success Tip: Bake it the day before a family lunch. It needs a long chill, so it is the perfect make-ahead dessert.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 204kcal | Protein: 5g | Fat: 19g | Fiber: 0.1g
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