Gluten-Free Cajun Chocolate Pudding with Spiced Rum Whipped Cream

Allergens

Milk, Eggs

Ingredients

• 1 cup gluten
• free chocolate pudding mix
• 2 cups almond milk
• 1/4 tsp cayenne pepper
• 1/4 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1 tbsp unsalted butter, softened
• 2 large egg yolks
• For the Spiced Rum Whipped Cream: 1 cup heavy whipping cream 3 tbsp powdered sugar 2 tsp dark rum 1/4 tsp ground cinnamon 1/8 tsp nutmeg

Instructions

1. In a medium sized bowl, whisk together the gluten free chocolate pudding mix, almond milk, egg yolks, and softened butter until smooth. Stir in the cayenne pepper, smoked paprika, and ground cinnamon to create the Cajun spice blend. Mix until fully incorporated. Pour the mixture into a saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil. Reduce heat to low and simmer for 2 minutes more. Remove from heat and let cool for 5 minutes before dividing among 4 serving dishes. Cover with plastic wrap and refrigerate for at least 1 hour or until set. To prepare the Spiced Rum Whipped Cream, in a large bowl, combine heavy whipping cream, powdered sugar, dark rum, ground cinnamon, and nutmeg. Whip using an electric mixer on high speed until stiff peaks form. Top each chilled pudding with a generous dollop of Spiced Rum Whipped Cream and serve immediately.

Chef’s Insight

To ensure the perfect texture for the pudding, avoid using cold milk from the refrigerator; let it sit at room temperature for about 30 minutes before using.

Notes

The gluten-free chocolate pudding mix can be found in the baking aisle of most grocery stores.