Baked Chocolate Cinnamon Pudding recipe


  • 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


  • Preheat oven to 350 IF.
  • 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. 
  • 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.
  • Using an electric mixer, beat together the egg yolks and Splenda until the mixture lightens in color. 
  • Add the cocoa powder and a dash of cinnamon. Mix well. 
  • Slowly add the warmed milk, stirring to combine.
  • 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).
  • Bake, covered with aluminum foil, for 30 minutes.
  • Remove from the oven and let cool before refrigerating for at least 2 hours prior to serving.