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. This is a Jaca-adjusted healthier version of the classic recipe.

Prep Time: 5 min | Cook Time: 15 min | Servings: 4

Ingredients:

• 2½ cups whole milk, divided
• Pinch of 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

Instructions:

— 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.

— 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.

— 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.

— Return the saucepan to medium-high heat and cook for 1 minute, stirring continuously, until the pudding is thick and glossy.

— Remove from the heat. Gently stir in the vanilla extract and butter until fully incorporated.

— 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.

Jaca (allulose) dissolves into the hot milk just like regular sugar, giving you perfectly smooth pudding — and zero blood sugar spike.