Saturday, March 31, 2012

Real Food Weekly Recipe: Vanilla Pudding

I altered a chocolate pudding recipe from Nourish MD to make a vanilla version.  Your taste buds will dance when you try this little number.  This has become a favourite, go-to dessert and snack in our house.  There are never leftovers. Forget the fake boxed puddings, this is the real deal, folks.


1⁄4 cup maple syrup 

2 tablespoons arrowroot 
1⁄4 teaspoon Celtic sea salt 
2 cups whole organic milk
3 egg yolks, at room temperature
2 tablespoons butter, diced 
2 teaspoons vanilla extract 


In a medium saucepan (heavy bottom) over medium heat combine syrup, arrowroot, salt, and milk.

Cook stirring constantly with a whisk until mixture thickens. DO NOT BOIL! The foam on the top will disappear as mixture becomes thick.  (**this step took a couple of failures to get it right.  I have my burner at medium temperature - you have the get the milk hot and 'simmery' without going to a full boil to allow the mixture to thicken properly)

Remove from heat and whisk a small amount of heated milk into the egg yolks. Then add egg yolks to the pan and simmer 2 more minutes or until thick; stirring with a wire whisk constantly.

Remove from heat and stir in butter and vanilla. Pour into individual ramekins or dessert nappies and refrigerate.


• Sprinkle with toasted nuts • Makes a great filling for cakes. • Try freezing in Popsicle molds to make summer treat

1 comment:

Cabin Fever said...

Is there a way to make a chocolate pudding from this recipe?