Cinnamon Rum Pudding

March 31st, 2011 § 7 comments

I hope you don’t mind if I post two dessert recipes back to back.

That’s just the kind of week this has been – cold, rainy and perfect for baking comfort foods to warm you up inside.

This cinnamon rum pudding is my latest obsession.  I must have made it 5 times in the last two weeks – every time working to perfect the recipe.  A little vanilla extract, a little more cinnamon, and a lot of rum flavoring have made this my new go-to indulgence.

But as the heaviest ingredient in this pudding is skim milk – I don’t know if the word indulgence quite qualifies.

Oh well… don’t tell my sweet tooth.  It can’t tell the difference one bit.

Just a quick note – I have now been on the Dukan diet for 16 days (meaning no sugar, fat or carbs for 16 days) and I have lost more than 10 lbs.  Low calorie, fat-free desserts like this one keep the sugary, fatty, junk food cravings at bay – and I’m loving it.

Cinnamon Rum Pudding

Makes 4 small servings

  • 2 cups skim milk
  • 2 1/2 tbsp. corn starch
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 tsp. rum flavor
  • 1 tsp. cinnamon
  • Sweetener to taste
  • A pinch of salt

Whisk egg, cornstarch and 1/2 milk together in a small bowl.  Meanwhile, heat 1 1/2 cups milk in a small pot over medium heat until simmering and then slowly mix together with the egg, cornstarch and milk.  Pour this mixture back into the pot and return to the stove until thick and bubbling.  Take off of the heat and mix in vanilla, rum and cinnamon. Add liquid sweetener slowly, approximately 1 tsp. or so (more if you want it very sweet).  Add a pinch of salt and mix well.  Pour into individual bowls or glasses and serve cold or at room temperature with a dusting of cinnamon on top.

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