When facing lactose intolerance, it can be difficult to find deserts without lactose. A simple lactose-free vanilla pudding recipe made with lactose-free whole fresh milk. It is creamy, sweet, and a great base for adding flavors. We love to use fresh fruit like raspberries, chocolate chips, and blueberries or leave it plain with whipped cream. All are delicious options.
Adding a homemade pudding option versus opening a box of instant pudding is my favorite way to show off my dessert-making skills. It is delicious even without lactose! You will never miss it.
The great thing about lactose-free milk is that it is still milk. It has been treated with an enzyme that takes away the lactose. The enzyme is called lactase enzyme. This allows the milk to maintain all of its nutrition and taste without the lactose.
If you are dairy free, unfortunately, the lactase enzyme will not help. Lactose-free milk still contains dairy. However, non-dairy milk is soy or plant-based and truly dairy free. It is important to understand the difference to save yourself from any GI pain. If you need a dairy free pudding, try this rice pudding recipe.
Pudding Ingredients
- Whole Lactose-Free Milk - Using lactose-free milk is important to keeping this pudding recipe lactose free.
- Sugar- white granulated sugar is the perfect type of sugar.
- Cornstarch - this is used to thicken the pudding
- Salt - Important to balance the sweet.
- Vanilla Extract - Where the flavor comes from.
- Egg - Holds everything together.
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on current serving sizes measured by the Monash FODMAP App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
Measure the lactose-free milk.
Bring the lactose-free whole milk to a boil in a medium saucepan.
Combine sugar, cornstarch, and salt in a large bowl.
Gradually whisk in the remaining ⅔ cup milk into the cornstarch mixture.
Whisk in the egg to the cornstarch mixture.
Once the milk is boiling, add it to the cornstarch mixture in the bowl, whisking the whole time.
Return the mixture back to the saucepan, stirring constantly.
Once it comes to a simmer, cook it for one minute longer-which will cook the cornstarch and egg.
Strain the vanilla pudding through a fine mesh strainer to remove any lumps into medium bowl.
Cover the pudding with plastic wrap, pressing it directly on the surface of the pudding to prevent skin from forming.
Chill and serve when fully cooled.
Storing
It is important to store the pudding with a piece of plastic wrap up tight against the pudding. This will keep the skin off the top. However, the skin is edible. It just doesn’t look very pretty. Keep the lactose-free vanilla pudding in an airtight container in the refrigerator. Pudding will last up to three days before it starts leching water and separating.
FAQs
Yes. If your diet does not require lactose-free and you can safely tolerate lactose and dairy products, using whole milk will work.
Straining the pudding through a fine mesh strainer is not absolutely necessary. It will remove any pieces of cooked egg and give you a smoother pudding. If you want to skip it, the pudding will still taste great. It will just have a different texture.
Meal Planning Ideas
Besides serving lactose-free pudding as a stand-alone dessert, it would also be great at a brunch with an egg bake and Swedish pancakes. A little sweet to your breakfasts or brunch menu, especially if you add fruit as your topping.
Recipe
Lactose-Free Homemade Pudding Recipe
Equipment
- Medium Saucepan
Ingredients
- 2 ⅔ cups whole milk lactose-free divided
- ½ cup white granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- 1 large egg
Instructions
- Over medium heat, bring 2 cups of the milk to a boil in a medium saucepan.
- While the milk is heating, combine sugar, cornstarch, and salt in a medium, heatproof bowl. Gradually whisk in the remaining ⅔ cup of lactose-free milk. Then whisk in the egg.
- Once the milk is boiling, very gradually add it to the cornstarch mixture in the bowl, whisking the whole time.
- Return the mixture back to the saucepan, stirring constantly with a whisk. Once it comes to a simmer, cook it for one minute longer. Doing this will cook the cornstarch and egg fully. Large bubbles will pop at the surface and the pudding will become very thick. Remove from the heat and stir in the vanilla extract.
- Strain the pudding through a fine mesh strainer to remove any lumps or pieces of cooked egg into a medium bowl. Feel free to omit this step if you do not care about little lumps in your final product.
- Cover the pudding with plastic wrap, press it on the surface of the pudding, and refrigerate until chilled.
- Serve with toppings once cooled.
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