Duck Fat Maple Pudding
This Duck Fat Maple Pudding combines rich duck fat with a creamy, maple-infused base for a low-carb treat. Perfect for a healthy indulgence, it’s an easy recipe that blends savory richness with a subtle sweetness in every spoonful.
Why You’ll Love This Recipe
This duck fat maple pudding is a decadent yet healthy dessert that infuses the luxurious, nutrient-rich flavor of duck fat with the natural sweetness of maple, creating a creamy, low-carb treat. Ideal for keto or wellness-focused diets, it’s simple to make and perfect for a cozy night in. The unique savory-sweet balance and high protein content make it a guilt-free indulgence, offering a delightful twist that satisfies without compromise.
Recipe Tips and Tricks
- Render Fat Gently: Cook duck fat slowly to avoid burning for a smooth texture.
- Whisk Thoroughly: Ensure no lumps for a silky pudding.
- Chill Well: Refrigerate for at least 2 hours to set properly.
- Adjust Sweetness: Taste and tweak maple extract or erythritol as needed.
- Use Fresh Eggs: Enhances richness and texture.
- Stir Constantly: Prevents curdling during cooking.
- Cool Gradually: Let it cool at room temperature before chilling.
- Serve Cold: Brings out the maple and fat flavors.
- Add Toppings: Garnish with nuts or berries for extra flair.
- Store Airtight: Keeps pudding fresh and prevents drying.
Duck Fat Maple Pudding
Rich duck fat maple pudding, low-carb and healthy, perfect for dessert.
Ingredients
- ¼ cup erythritol
- ¼ cup rendered duck fat
- ¼ tsp xanthan gum (optional)
- ½ cup unsweetened almond milk
- ½ tsp vanilla extract
- 1 tsp maple extract
- 1.5 cups heavy cream
- 2 tbsp chopped pecans (optional)
- 3 large duck egg yolks
- pinch of salt
Instructions
- Render the Fat: Melt duck fat in a saucepan over low heat, straining to remove solids, then cool slightly.
- Heat the Cream: In the same pan, warm heavy cream and almond milk over low heat until steaming, stirring to combine.
- Whisk Yolks: In a bowl, whisk duck egg yolks with erythritol, maple extract, vanilla extract, and salt until smooth.
- Temper the Eggs: Slowly pour the warm cream mixture into the yolk mixture, whisking constantly to avoid curdling.
- Cook the Pudding: Return the mixture to the saucepan, cook on low heat, stirring constantly for 5-7 minutes until it thickens slightly.
- Add Thickener: Stir in xanthan gum (if using) until fully dissolved, then remove from heat.
- Strain for Smoothness: Pour through a fine mesh sieve into a bowl to remove any lumps.
- Cool the Mixture: Let it cool to room temperature, then cover and refrigerate for 2 hours to set.
- Prepare Topping: Toast chopped pecans (if using) in a dry skillet for 2-3 minutes until fragrant.
- Serve and Enjoy: Spoon into bowls, sprinkle with pecans (if using), and savor this rich, creamy pudding!
Notes
- Render duck fat slowly to avoid burning; strain well for purity.
- Whisk constantly to prevent curdling; use a gentle heat.
- Adjust sweetness to balance the savory fat flavor to your taste.
- Store leftovers promptly to maintain freshness.
- This recipe can be adapted for dairy-free or nut-free diets with appropriate swaps.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 330Total Fat 34gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 15gCholesterol 168mgSodium 63mgCarbohydrates 3gFiber 0gSugar 2gProtein 3g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Duck Fat (¼ cup, rendered): From duck skin, strained for a clean base.
- Heavy Cream (1.5 cups): Full-fat for richness; supports low-carb profile.
- Erythritol (¼ cup): Low-carb sweetener; adjust to taste.
- Duck Egg Yolks (3 large): Richer than chicken eggs; use only yolks.
- Maple Extract (1 tsp): Pure extract for authentic flavor; avoid syrup.
- Vanilla Extract (½ tsp): Pure vanilla enhances the dessert notes.
- Salt (pinch): Balances sweetness; use sparingly.
- Xanthan Gum (¼ tsp, optional): Thickens pudding; use sparingly.
- Almond Milk (½ cup): Unsweetened, for a lighter consistency.
- Chopped Pecans (2 tbsp, optional): Adds crunch; optional topping.
Variations and Substitutions
- Fat Swap: Use ghee or bacon fat for a different taste.
- Cream Options: Substitute with coconut cream for dairy-free.
- Sweetener Swap: Use monk fruit or stevia instead of erythritol.
- Egg Alternative: Use chicken egg yolks (4-5) if duck eggs are unavailable.
- Extract Swap: Replace maple with almond or hazelnut extract.
- Milk Swap: Use coconut milk or skip for a thicker pudding.
- Thickener Swap: Use arrowroot powder instead of xanthan gum.
- Nut-Free: Omit pecans or use seeds like chia.
Storage Options
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze in portions for up to 2 months; thaw in fridge.
- Reheating: Not applicable; serve chilled.
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