Real Vanilla Pudding
March 4, 2025 • 0 comments
In the pursuit of feeding my family real, whole food ingredients I never want them to feel deprived when it comes to sweet treats. Luckily, ingredients like the ones that make up this pudding, desserts like this can not only satisfy everyone’s sweet tooth, but can nourish their bodies at the same time. Win win!
- Prep Time:
- Cook Time:
- Servings: 6
Ingredients
- (2 ¾ cups) 1/2 Gallon - Whole A2/A2 Cow Milk
- (3 yolks) 1 dozen - Brown Honest Yolk Chicken Eggs
- (½ cup) Maple Syrup, 1 quart (Glass)
- (4 Tablespoons) Arrowroot Powder
- (¼ teaspoon) Fine Celtic Sea Salt, 8oz
- (½ teaspoon) Ground Cardamom (optional)
- (1 Tablespoon) Homemade Vanilla, 4oz
- (3 Tablespoons) 1lb Unsalted A2/A2 Butter
Directions
- In a saucepan over medium heat add your milk, egg yolks, maple syrup, arrowroot powder, salt and cardamom. Whisk constantly until the mixture thickens and coats the back of a wooden spoon. This will take about 8-10 minutes. Be patient and don’t stop whisking as you don’t want any of the milk to burn on the bottom of the pot. Just when you think the mixture isn’t going to thicken, it will. Trust me!
- When the mixture has thickened and coats the back of a spoon, remove it from the heat. Stir in the vanilla and butter.
- Divide the pudding into individual ramekins and enjoy warm or place in the fridge to cool and firm up a bit.
*Can store in the fridge for 5 days.
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*Photo and recipe by Andrea from Let Them Eat Dirt (where you can find more farm to table recipes for your family).
