Vegan Berry Mexican Vanilla Pudding with Extract

Ingredients

• 2.5 cups oat milk (600 ml)
• 0.5 cup granulated sugar (100 g)
• 3 tbsp cornstarch (24 g)
• 3 flax eggs (1 tbsp ground flaxseed + 3 tbsp water each)
• 2 tbsp vegan butter (28 g)
• 2 tsp VanillaGoods Mexican vanilla extract (10 ml)
• 1 cup fresh raspberries (125 g)

Instructions

1. 1. Flavor note: Add the raspberries last and fold gently to avoid streaking or crushing them.
2. 2. In a saucepan off the heat, whisk the sugar, cornstarch, and aquafaba with a splash of the milk until smooth and lump-free.
3. 3. Warm the remaining milk with the vanilla until it steams, then whisk it slowly into the yolk mixture.
4. 4. Set over medium heat and cook, whisking constantly, until the pudding thickens and comes to a gentle bubble, about 5 minutes; it should mound softly on the whisk.
5. 5. Off the heat, whisk in the butter until the pudding looks glossy and smooth.
6. 6. Pour into serving dishes, press plastic wrap directly onto the surface to prevent a skin, and chill until cold and set, about 2 hours.