Part of our comprehensive guide
The Complete Guide to Sugar Alternatives: Everything You Need to Know →Creamy Homemade Vanilla Pudding with Jaca
Silky, old-fashioned vanilla pudding made from scratch in just 20 minutes — and sweetened entirely with Jaca (allulose) instead of sugar. Rich with egg yolks, real vanilla extract, and a touch of butter, this comfort-food classic is every bit as creamy and satisfying as the original. Perfect on its own or as a base for parfaits and trifles. Adapted from Taste of Home.
Ingredients
- 2½ cups whole milk, divided
- 1 pinch salt
- 1 cup Jaca (allulose) (replaces ½ cup sugar at 2x ratio)
- 3 tablespoons cornstarch
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon butter
Sweetener Used
1 cup Jaca (allulose) Allulose
Replaces: ½ cup granulated sugar
Instructions
- 1
Place 2 cups of milk and a pinch of salt in a heavy-bottomed saucepan. Sprinkle 1 cup Jaca (allulose) over the milk but do not stir. Heat over medium-high until the milk comes to a full boil.
- 2
While the milk heats, quickly whisk the cornstarch with the remaining ½ cup of cold milk in a small bowl. Add the egg yolks and mix thoroughly until smooth.
- 3
As soon as the milk reaches a full boil, remove the saucepan from the heat. Immediately stir in the cornstarch-egg mixture — the pudding will begin to thicken right away.
- 4
Return the saucepan to medium-high heat and cook for 1 minute, stirring continuously, until the pudding is thick and glossy.
- 5
Remove from the heat. Gently stir in the vanilla extract and butter until fully incorporated.
- 6
Pour the pudding into individual serving dishes. Serve warm, or press plastic wrap directly onto the surface and refrigerate for a few hours for chilled pudding.
Pro Tips
- Jaca (allulose) dissolves into the hot milk just like regular sugar, giving you perfectly smooth pudding without any graininess — and zero blood sugar spike.
- Use real vanilla extract, not imitation. Vanilla is the star flavor here and the difference is night and day.
- Have the cornstarch mixture ready before the milk boils so you can add it immediately. Timing matters to prevent scorching.
- To prevent a skin from forming on chilled pudding, press plastic wrap or waxed paper directly onto the surface before refrigerating.
- This pudding is amazing on its own, but also makes a killer base for banana pudding, trifles, or layered parfaits with fresh berries.