Go lactose-free for the holidays with this recipe for Snow Pudding. Vanilla custard made with lactose-free milk topped with a lemon meringue “snow.”
For the “snow”:
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 1 cup boiling water
- 3/4 cup sugar
- Juice from one medium lemon
- 3 egg whites (save yolks for pudding)
For the pudding:
- 2 cups 1% lowfat lactose-free milk
- 1/4 cup sugar
- 3 egg yolks
- 1 tablespoon cornstarch
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- For the snow, in a large mixing bowl, add gelatin and 1/4 cup cold water to soften. Then add boiling water to dissolve gelatin. Whisk in sugar and lemon juice. Set aside and let thicken, stirring occasionally (this will take about 30 minutes.) Once thickened, whisk until frothy.
- In another bowl, beat egg whites until stiff. Add to gelatin mixture and continue to beat until stiff (this will take up to 10 minutes.) Chill.
- For the pudding, using a double boiler or a heavy bottomed pot, whisk together milk and sugar over medium heat. Stir frequently until milk is scalded (hot but not boiling.)
- In a separate bowl, beat together egg yolks, cornstarch and salt. Very slowly, pour the hot milk into the egg mixture, whisking constantly. Pour entire contents back into pot. Continue to cook over medium low heat, stirring constantly until pudding thickens (about 7-10 minutes.) Remove from heat and whisk in vanilla.
- Pour pudding into ramekins and cool slightly (or completely in refrigerator.) Serve with several dollops of lemon “snow” on top.
This recipe makes extra “snow” which you can also use as a pie or cake topping.