Safflower Vanilla Pudding Recipe
This creamy and flavorful Homemade Safflower Vanilla Pudding couldn’t be easier or more delicious! You can serve this pudding on its own or with berries or as a topping.
The petals of the safflower are useful as a spice and for producing a bright yellow color. Some cooks use safflower as an alternative to saffron and the two are alike enough that it is sometimes called “bastard saffron.” Saffron has a very strong and distinctive flavor, whereas the flavor of safflower is relatively mild. Another difference is that, unlike Saffron, the taste is much weaker than the smell and diminishes when cooked. If you are not fond of the flavor of saffron but want your dish to have a bright yellow color, safflower may be ideal for you.
Safflower Vanilla Pudding
- 1 tsp safflower petal
- 3 tbsp boiling water
- 2 cup almond or coconut milk (480 ml)
- ¾ cup tapioca syrup or sweetener of choice (150 g)
- 4 tbsp tapioca flour (48 g)
- 1 pinch of salt
- 1-1/2 teaspoons pure vanilla extract
- Boil water in a teapot
- Put the safflower into a cup and pour the boiling water (only 4 tbsp!) on it. Cover the cup with a plate and let it soak for 10 minutes. Strain into a glass.
- In a medium saucepan whisk together the safflower water, almond milk, tapioca syrup, tapioca flour, and salt. Mix well to avoid the lumps.
- Cook over medium-low heat, whisking occasionally until the mixture is bubbling all throughout.
- Once bubbling, continue cooking for one to two additional minutes, whisking continuously. At this point the pudding should be thickened but still pourable, it will thicken more as it cools.
- Remove from heat and mix the vanilla extract.
- Let it cool until it is lukewarm, then refrigerate for 2-3 hours or until chilled.