Sugar free eggnog pudding
When you think of Easter recipes, you quickly think of sugar free eggnog pudding. The eggnog dessert has a deliciously creamy texture. It is seen as an old-fashioned dessert, because it was often served at grandpa and grandma's house. However, it is still possible today! Steviala previously posted a recipe for low-carb and sugar free eggnog pudding. To give this recipe a modern twist, we have made a sugar-free eggnogdessert!
Ingredients
Sugar free eggnog pudding
- 5 eggs
- 75 grams Steviala Kristal Sweet Vanilla
- 250 ml Brandy
- 2 gelatin leaves
Whipped cream filling without sugar
- 250 ml whipped cream
- 100 grams mascarpone
- 4 tablespoons water
- 2 gelatin leaves
- 50 grams natural sweetener Steviala Kristal Sweet
Baking supplies
- 2 saucepans
- 2 mixing bowls
- electric hand mixer or whisk
- 8 small glasses
Preparation
Making sugar free eggnog pudding
Start by putting a pan with a small layer of water on the stove. Then soak the gelatin in a bowl with a layer of water for about 5 minutes.
Then beat the eggs with the Steviala Crystal Sweet Vanilla until creamy (+/- 2 minutes). Then add the Brandy and beat this well for another minute.
Then place the mixing bowl on the pan with water. Make sure that the mixing bowl does not touch the water. Then continue beating the advocaat with a hand whisk. Then squeeze out the gelatin and add this to the advocaat while stirring until it has melted. Then the eggnog can be removed from the heat when it has thickened. The eggnog will then have the thickness of thick yoghurt. Then scoop the eggnog into a piping bag and put it aside for a moment.
Then take the two muffin baking tins. Place the 8 glasses diagonally in them. Then fill the glasses with the advocaat. Put the baking tins in the refrigerator for at least 2 hours. The eggnog filling for the sugar-free eggnog dessert is now ready.
Making the whipped cream filling without sugar
When the sugar-free eggnog filling is ready, continue with the whipped cream filling. Soak the gelatine leaves in a layer of water for 5 minutes. Then start whipping the whipped cream, mascarpone and Kristal Sweet. Beat this for about 2 minutes until creamy. Then heat the water in a saucepan and melt the gelatine through it while stirring. Then pour this into the whipped cream mixture. Continue to beat this for about 1 minute. Then scoop the whipped cream mixture into a piping bag. Then take the baking tins out of the refrigerator and pipe the whipped cream mixture into the glasses. Then put them in the refrigerator for another 2 hours. The sugar-free eggnog dessert is then ready to serve!
Tips
Prefer a thicker, fuller structure? Then use the recipe for low-carb and sugar-free keto eggnog from Steviala!
Nutritional values per portion
- Calorieën: 292
- Carbohydrates: 2.1
- Fats: 20.9
- Proteins: 7.2
