Originally posted on https://protein.recipes/pudding/
Enjoy this plain or with a giant scoop of peanut butter.
- 2.5 cups water
- 2 teaspoons sodium citrate
- 2 tablespoons unsweetened cocoa powder
- 2 cups chocolate casein protein powder
- 4 tablespoons butter
- 2.5 quart Pyrex bowl
- A pot with an inside diameter between 7 and 8 inches
- Fork or whisk
- All the measuring utensils for the ingredient list
- Pour 2.5 cups water and 2 teaspoons sodium citrate into the glass bowl. Stir until the sodium citrate is completely dissolved.
- Stir in 2 cups casein and 2 tablespoons cocoa powder. Adding it in bit by bit and stirring until it is dissolved will make for a lighter pudding. Adding it all in at once yields a denser consistency.
- Cut the butter into about 8 pieces as you add it to the mixture.
- Fill the pot with about an inch of water and put it on the stove. The heat should be low enough that the water will not boil. For reference, on my stove I make scrambled eggs and fry pork chops with a heat setting of about 4.5 out of 10. When I make this recipe the heat is about a 3 out of 10.
- Carefully place the glass bowl on top of the pot. The bowl will gradually heat and allow you to stir in the butter with either a fork or spatula.
- Once all the butter has melted remove the bowl from the pot. Allow the bowl to cool first or put it in the refrigerator immediately. Either way, it must be stored in the refrigerator.
- You may need to stir the pudding a little to get it back to the right consistency before eating.
The instructions are very precise but there is room to change things about this recipe. The cocoa powder is done to taste so feel free to add more or remove it entirely.
If you assume a cup of casein is about 3.5 scoops the caloric content of the recipe as written is:
- 140 grams protein, 560 calories
- 48 grams fat, 432 calories
- 21 grams carbohydrates, 84 calories – these come from the casein powder I use, yours may be different
The butter can be reduced down to two tablespoons and you will still have a reasonable texture. If you take the sodium citrate down to 1.5 teaspoons you get a very dense texture that will resemble, in my opinion, some type of pie filling.
The sodium citrate is the magic ingredient for this recipe. It allows the casein and butter to “slide” past each other to give this a pretty exact replica of regular pudding.
The heating method, a double boiler, is admittedly a little complex. I use it to avoid heating the mixture too much and to know exactly when the butter is melted. You might be able to get away with simply microwaving the water before adding anything to it. Work fast, it needs to hot enough to melt the butter into the other ingredients.
The casein to water ratio is important. Using one cup of water to one cup of casein will look fine as you are making the pudding. However, once it cools down and sets it will be very close to a solid.
I would not add sugar to this recipe. Any time I combine sugar and sodium citrate I end up with a gummy and unappealing texture. If you are looking for more flavor try increasing the cocoa powder.