Danish Almond Pudding Recipe – A Traditional Scandinavian Dessert Delight
Danish Almond Pudding is a luscious, creamy dessert steeped in the rich culinary traditions of Denmark. Passed down through generations, this recipe captures the simplicity and elegance of Scandinavian cuisine. Whether you’re looking to explore your roots, try a new dessert, or impress your guests with something unique, this dish is a timeless treasure. For those watching their sugar intake, you can easily substitute Splenda for sugar to lighten the calorie count without compromising flavor.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cornstarch or unsweetened gelatin | 1 tablespoon |
| Cold water | 1/4 cup |
| Sugar | 1/2 cup |
| Milk | 1 1/2 cups |
| Eggs | 3 large |
| Vanilla extract | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 545.2 |
| Fat Content | 41.7g |
| Saturated Fat | 19.9g |
| Cholesterol | 262.4mg |
| Sodium | 195.7mg |
| Carbohydrates | 34.6g |
| Fiber | 2g |
| Sugar | 26.3g |
| Protein | 11.5g |
Yields approximately 6 servings.
Step-by-Step Instructions
Preparation Time: 5 minutes
Cook Time: 2 hours
Total Time: 2 hours 5 minutes
1. Prepare the Gelatin Base
- In a small bowl, combine the cornstarch or unsweetened gelatin with the cold water. Allow it to sit and soften for about 2–3 minutes.
- Once softened, stir the mixture until it forms a smooth consistency.
2. Create the Milk Mixture
- In a medium saucepan, mix the softened gelatin mixture with the milk and 1/3 cup of sugar.
- Place the saucepan over low heat and cook the mixture, stirring continuously to prevent scorching.
- Warm the mixture until it’s hot but avoid letting it come to a boil, as boiling may affect the texture.
3. Prepare the Egg Yolk Mixture
- In a separate bowl, whisk the egg yolks with the remaining sugar until frothy and light in color.
- To temper the eggs, gradually add a small amount of the hot milk mixture into the yolks while whisking constantly.
- Once combined, pour the tempered egg mixture back into the saucepan with the milk mixture.
4. Cook the Pudding Base
- Continue to cook the mixture over low heat for about 2 minutes, stirring frequently to ensure it thickens evenly.
- Remove the saucepan from the heat and stir in the vanilla extract. Allow the mixture to cool slightly until it begins to thicken further.
5. Whip the Egg Whites
- In a clean bowl, beat the egg whites with the salt using a wire whisk or electric mixer until soft peaks form.
- Gently fold the whipped egg whites into the cooled pudding mixture, ensuring a light and airy texture.
6. Chill the Pudding
- Transfer the pudding into individual serving dishes or a large serving bowl. Cover with plastic wrap to prevent a skin from forming on the surface.
- Refrigerate for at least 1–2 hours, or until thoroughly chilled and set.
7. Serve with Flair
- For a classic Danish touch, pour a spoonful of cold fruit juice over each serving.
- Top with freshly whipped cream or drizzle with Vanilla Sauce (recipe available on the site) for an extra layer of decadence.
Tips for the Perfect Danish Almond Pudding
- Gelatin Substitute: If using cornstarch, ensure it is fully dissolved before heating to prevent lumps.
- Egg Whites: Gently folding the egg whites ensures the pudding maintains its light, mousse-like texture.
- Serving Suggestions: This dessert pairs beautifully with seasonal fruit compote, berries, or a light dusting of cinnamon for added warmth.
Enjoy this creamy Danish Almond Pudding as a delightful conclusion to any meal, or serve it as a show-stopping treat for special occasions. Its velvety texture and subtle almond-vanilla flavor are sure to leave everyone asking for seconds!
