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Macrobiotic Custard Pudding
Macrobiotic Custard Pudding

Before you jump to Macrobiotic Custard Pudding recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Getting A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to macrobiotic custard pudding recipe. To make macrobiotic custard pudding you only need 5 ingredients and 7 steps. Here is how you do that.

The ingredients needed to cook Macrobiotic Custard Pudding:
  1. Use 1 tsp Powdered kanten
  2. Prepare 2 tsp Kabocha powder
  3. Use 300 ml Soy milk
  4. You need 1 dash Vanilla oil
  5. Provide 1 Maple syrup, etc.
Steps to make Macrobiotic Custard Pudding:
  1. Add the powdered kanten and kabocha squash powder to a pot and stir well.
  2. Add the soy milk and mix well with a whisk. Once mixed, turn on the heat.
  3. Bring the mixture to a boil, stirring continually. Once boiled, turn the heat down to low and continue mixing for a further minute.
  4. Stop the heat. Position a tea strainer over a heat-resistant container and strain the mixture through the strainer.
  5. Add the vanilla oil and mix well.
  6. Pour the mixture into moulds or ramekins, leave to cool, and then chill in the refrigerator until set.
  7. Cover with a layer of maple syrup or sweetener of your choice, and serve.

Add in the rest of the ingredients and place the pot on medium to high heat. Make sure to stir regularly, I like to use a heat resistant silicone spatula for this. When it comes to classic keto desserts, my favorites to make are chocolate pudding, chocolate mousse, and this easy keto egg custard. Growing up, my mom never really got onto the baking trend. While other moms were making muffins and cookies every week, mine would be making more traditional desserts.

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