Fake vanilla pudding

Ingredients for 4 servings:

• 400 ml whole milk
• 100 ml cream
• 4 tbsp maple syrup
• 1 pinch of salt
• 3 tsp, heaped cornstarch
• 1 egg yolk

Instructions

Working time approx. 2 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 7 minutes

For histamine intolerance

Set aside about 50 ml of the milk, pour the remaining milk and cream into a saucepan, add 3-4 tablespoons of maple syrup, and a pinch of salt. Bring slowly to a boil while stirring. Remove from the heat as soon as it boils. Mix the cornstarch with the 50 ml of milk until smooth, then pour it into the rest. Mix well and bring to a boil over low heat, stirring constantly, for one minute. Remove from the heat and immediately stir in the egg yolk. Let cool. Unfortunately, people with histamine intolerance have difficulty digesting vanilla (and also vanilla sugar). However, since I still love creams and puddings, I developed this recipe as a substitute. You can, of course, omit the cream and use 500 ml of milk in total. I use organic cream, as “regular” cream usually contains carrageenan (E407), a strong histamine liberator. Likewise, with the maple syrup, make sure it’s pure syrup, without any other (incompatible) additives; maple syrup is usually well tolerated by people with HI. I also omit the egg whites, as they’re not well tolerated by people with HI. If you can tolerate them, you can beat them until stiff and fold them into the still-hot pudding; this makes it lighter. Serves 4 as a dessert.