![]() The pudding tasted fine but it was disgustingly rich and bland, even a little salty, once the cream was added it. I dearly wish I skipped the cream step and just layered vanilla wafers, vanilla pudding, and those lovely shinty berries on top. This pudding was a hit at the summer BBQ - it's not too sweet, and really highlights the farmer's market berries that are in season right now. One of the best desserts I've ever made! "Lush" is an accurate description: the whipped cream + pudding base turned out so light and fluffy. Cover with silicone lid or plastic wrap chill at least 6 hours before serving.ĭo ahead: Pudding can be assembled 1 day ahead. ![]() Lightly crush reserved cookies and sprinkle over. Repeat layers once more, using half of remaining whipped pudding. Top with a layer of cookies, breaking each into 2–3 pieces. Spoon one third of whipped pudding into a medium serving bowl or dish. Stir jam in a medium bowl to loosen gently fold in fresh berries. It will quickly smooth out.) Stir one quarter of whipped cream into pudding to loosen, then fold in remaining whipped cream. (It may look clumpy and broken initially, but don’t worry. Using electric mixer, beat chilled pudding until smooth and glossy, about 45 seconds. Morton kosher salt in medium bowl until stiff peaks form, about 5 minutes. Using an electric mixer on medium-high speed, beat cream and remaining 1 tsp. Scrape pudding into a large bowl and cover with plastic wrap, pressing directly onto surface to prevent a skin from forming. Remove from heat add butter and vanilla bean paste and whisk until butter is melted and pudding is smooth. Reduce heat to low and continue to simmer, whisking constantly, 1 minute. Pour in egg yolk mixture, scraping bowl with a spatula to get every last bit, and cook, whisking constantly and making sure to get into corners of pan, until bubbling and thickened, about 3 minutes. Heat remaining 2 cups milk in a medium saucepan over medium until steaming. Morton kosher salt in a small bowl to combine. Wait to add the toppings until right before you eat.Vigorously whisk egg yolks, sugar, cornstarch, ¼ cup milk, and 1 tsp. If the pudding becomes too thick, loosen it with a little extra milk. Load up your chia seed pudding for a healthy breakfast or snack! Store any leftovers in the covered jar or an airtight container for up to 5 days. Something sweet. Add an extra drizzle of maple syrup.Something crunchy, like coconut flakes, chopped nuts, or homemade granola.Use fresh ones in the summer and thawed frozen ones for the rest of the year. Fresh fruit. I love piling berries and tart cherries on chia seed pudding.But let’s be honest: the best part of any chia seed pudding recipe is the toppings! Here are some of my favorites: On its own, chia pudding is creamy, rich, and lightly sweet. In the morning, your chia seed pudding will be ready to eat! After stirring, cover the jar, and refrigerate overnight. If the chia seeds stay bunched together, they won’t absorb the liquid in the jar, making for a lumpy, crunchy chia seed pudding. An hour or two later, stir. This step is crucial for breaking up any seed clumps within the pudding.Pop the pudding in the fridge for a few hours. Next, shake! Secure the lid on the top of the jar, and vigorously shake to combine the ingredients.It should be fairly large look for one with a volume of 3 to 4 cups. ![]() First, combine the ingredients in lidded Mason jar.This chia pudding recipe couldn’t be simpler to make! Here’s how it goes: And sea salt – To make all the flavors pop!įind the complete recipe with measurements below.When I eat, I drizzle more maple syrup on top! Maple syrup – I mix some into the chia seed pudding to sweeten it naturally.Coconut milk or almond milk – I like to use light coconut milk in this recipe because it makes the pudding extra-rich and creamy, but if you don’t have any on hand, don’t worry! Almond milk is also a great choice.Chia seeds, of course! I used white chia seeds on the day I took these photos, but black chia seeds will work here too.Here’s what you’ll need to make this chia pudding recipe: You’ll have a quick, healthy breakfast ready for every day of the week! Make a batch of chia seed pudding on the weekend, and portion it into individual jars or containers. So if you’re a big fan of meal prepping, this recipe is for you. ![]() Topped off with fresh fruit, homemade granola, and a drizzle of maple syrup, it tastes like dessert, but it’s packed with fiber, protein, and healthy fats.Īnother reason I love this chia pudding? It’s super easy to make, and it keeps in the fridge for about 5 days. It’s cool, creamy, and lightly sweet, with warm depth of flavor from a pinch of cinnamon. Now that the weather’s warming up, this chia seed pudding recipe has become my go-to breakfast/afternoon snack. ![]()
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