Bubbly from being whipped, and topped with a freshly picked strawberry
Simple and sweet is the best way to start spring. Something about the first fruits and vegetables of the season is just so perfect, I hardly want to touch them. Serving them with a simple dessert is the next best thing to chomping them down en solo.
These almond milk ramekins are delicate, delicious, and light. I discovered this recipe in a little book called “30 recettes de verrines” by Sylvie Aït-Ali, who adds morello cherries to each ramekin, making for a lovely presentation. Painless and easy to make, and can be paired with so many things, especially fresh fruit and a sandie cookie, it quickly became one of my favorite desserts. These creamy almond bombs can even pass as a luxurious breakfast.
If you don’t find almond milk at the grocery store, you can probably find it at a health food or organic food shop. In France my favorite brand is Perl’Amande. The ingredients are spring water, 6.5% almonds, rice syrup, corn syrup, agave syrup and salt. It is quite thick and creamy. You could always use regular milk and a tsp of almond extract as well.
6 ramekins of pudding cool before going into the fridge
adapted recipe for almond cream pudding from the book “30 recettes de verrines by Sylvie Aït-Ali
- 500 ml almond milk
- 70 g sugar
- 3 tbsp corn starch
- fruit for adding to the ramekins or serving on the side
In a saucepan using a whisk, mix together the sugar and corn starch. Add the almond milk and heat at medium, stirring often, until the mixture becomes thick. This will only take a few minutes. If you want it to have big bubbles like in my photos, whip with a whisk just after the pudding has thickened.
Pour into 6 ramekins and allow to cool slightly before covering and placing in the fridge.
Enjoy!
the sour plum 
Monica,
This looks Delicious! I’m going to try it.
Thanks, Cynthia
Mmmm, that does look delicious. Looking at your blog makes me miss being able to cook my own food. (Not that what I cook is anywhere near as delicious as everything on here looks.) Anyways, I’ll have to try it when I get back. 😛
just discovered your blog 🙂
love it and this will be the first recipe to try!
i was wondering if there is any substitute for cornstarch in your experience?
i was thinking arrowroot starch? tapioca?
any idea what the equivalent amounts would be?
thanks much!
johanna
Hi Johanna,
Thanks for the question!
I often use potato starch (same amount as cornstarch), which is great because the finish stays shiny and glossy, rather than becoming dull.
I haven’t used arrowroot before, but it sounds like a good thing to try. From the description, it might make an even creamier cream and will also stay shiny. Note: 2 tsps arrowroot should equal about 1 tbsp cornstarch. You can’t heat arrowroot as much as cornstarch, otherwise it thins out again, so as soon as the almond milk is thick enough, take it off the heat. I think it will thicken more as it cools. I’ve read that arrowroot mixes badly with dairy (slimy), but since this is almond milk, it should be fine. I’ll have to try it soon!
Tapioca is nice… with a texture that is a little bit more sticky. Cooking will take a little longer. Use about 30g or 3 tbsp for this recipe. Add when the almond milk is already hot, and cook at low heat, stirring, for about 20-30 minutes, or until thick.
A few other choices for thickening, though these will probably change the consistency:
-Agar-agar, not sure about quantity, but you add from the beginning and cook until dissolved
-Gelatin, again, not sure about quantity, but you add after removing from heat and stir until dissolved
-Chia seeds, easiest to use, no cooking necessary, but these will change the dessert quite a bit.. I plan to post something about them one of these days.
Let me know what you use and how it works out!
Monica 🙂