Vanilla Collagen Pudding
From simple to >> Luxurious creamy and enriched with high-quality collagen
Prep time 5 minutes
Cook time 10 minutes
Chill time 2 plus hours
Servings 3 elegant portions
Ingredients
82 g Dr. Oetker Vanilla Pudding Powder
450 ml milk whole or semi-skimmed
10 g Collageen Solugel Powder 1 full scoop from Vitakruid
Instructions
1. Pour the 450 ml milk into a saucepan and heat over medium heat until hot but not boiling.
2. In a small bowl mix the 82 g vanilla pudding powder with a few tablespoons of cold milk to create a smooth lump-free paste.
3. Pour the pudding paste into the hot milk while whisking continuously. Bring the mixture to a boil stirring constantly.
4. Once boiling continue to cook for 1 to 2 minutes until the pudding thickens nicely.
5. Remove the saucepan from the heat.
6. Add the 10 g Collageen Solugel powder and stir vigorously for 30 to 60 seconds until fully dissolved.
7. Pour the pudding into two elegant glasses or three ramequins.
8. Allow to cool at room temperature then refrigerate for at least 2 hours preferably overnight until set.
Serving Suggestion
Serve chilled in sophisticated wine glasses or modern verrines. Garnish with a light dusting of cocoa vanilla seeds or a touch of cinnamon for an extra luxurious touch. Perfect as a healthy protein-rich dessert.
Tip The collagen is neutral in flavor and blends seamlessly making this a delicious way to support skin joints and overall wellness.
Photo Original,
----------------------------------------------------------
Homemade Rich Vanilla Collagen Pudding Restaurant-style creamy pudding made from scratch with egg yolks
Prep time: 10 minutes Cook time: 10 minutes Chill time: 2+ hours Servings: 3 elegant portions
Ingredients
- 400 ml whole milk
- 50 ml heavy cream (or additional milk)
- 10 g Collageen Solugel® Powder (1 full scoop from Vitakruid)
- 2 egg yolks (about 40 g)
- 30 to 40 g sugar (or your preferred sweetener)
- 20 g cornstarch
- 5 g pure vanilla extract (or seeds from 1 vanilla bean)
- 1 g salt (a small pinch)
Instructions
- In a saucepan, heat the 400 ml milk and 50 ml cream over medium heat until hot but not boiling.
- In a bowl, whisk together the 2 egg yolks, 30-40 g sugar, 20 g cornstarch, 1 g salt, and a little cold milk until completely smooth.
- Slowly pour this mixture into the hot milk while whisking continuously.
- Bring to a gentle boil, stirring constantly. Cook for 1 to 2 minutes until the pudding thickens nicely.
- Remove from heat immediately.
- Add the 5 g vanilla extract and the 10 g Collageen Solugel® powder. Whisk vigorously for 30–60 seconds until the collagen is fully dissolved.
- Pour into two elegant glasses or three ramequins.
- Let cool to room temperature, then refrigerate for at least 2 hours (best overnight).
Serving Suggestion
Serve chilled. Garnish with a light dusting of cinnamon or cocoa powder. The egg yolks give a luxurious silky texture.
Tip: This richer version with egg yolks feels like a high-end restaurant dessert while remaining simple to make at home. The collagen is neutral in taste.
Reacties