Dukan Chocolate Cinnamon Pudding

  • 1 vanilla bean pod
  • 1 ½ cups non-fat milk
  • 3 egg yolks
  • 1 tablespoons Dukan Diet Organic Stevia (or to taste) or 5 – 7 tablespoons Splenda granulates sweetener
  • 2 tablespoons Dukan Diet Organic Cocoa Powder
  • Powdered Cinnamon


  1. Preheat oven to 350 IF.
  2. Flatten the vanilla bean pods with the blunt end of a knife, slice open down the middle (but not all the way through) and scrape the beans out with the blunt side of the knife.
  3. Place the vanilla beans into a small saucepan together with the milk. Bring to the boil then turn off the heat. Let it sit in the pan, to infuse, for 10 minutes.
  4. Using an electric mixer, beat together the egg yolks and Splenda until the mixture lightens in color.
  5. Add the cocoa powder and a dash of cinnamon. Mix well.
  6. Slowly add the warmed milk, stirring to combine.
  7. Pour into 6 individual ramekins placed on a baking tray. Pour enough water into the tray to surround the ramekins (about halfway up the sides of them), creating a Bain-Marie (water bath).
  8. Bake, covered with aluminum foil, for 30 minutes.
  9. Remove from the oven and let cool before refrigerating for at least 2 hours prior to serving.

Chocolate cinnamon pudding

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