Healthy Treat for Today: Creamy Pudding
ByToday, I am sharing recipes for three varieties of YUMMY Creamy Pudding! Just look at all these wholesome ingredients!
And…if you put all or some of those wonderful ingredients together…you’ll get these:
Aaaand…if you put all those three together…and put real whipped cream on top…you’ll get this:
Creamy Vanilla Pudding
2 1/2 cups milk
3 egg yolks
1/2 cup real maple syrup (grade B is best for you) or honey
4 T. arrowroot powder (or organic corn starch)
1/4 t. sea salt
1 T. butter
1 t. vanilla
In a medium saucepan, whisk together milk, egg yolks, maple syrup, arrowroot powder and salt. Cook over medium heat, stirring CONSTANTLY until pudding begins to thicken. Stir over the heat for about 15 more seconds. Remove immediately from the heat, and continue to stir until pudding is creamy. (I use my whisk the whole time for stirring and find this works great!) Add butter and vanilla and continue to stir until mixed. Pour into serving dishes and serve warm, or chill for two hours and serve cold.
Butterscotch Creamy Pudding
2 1/2 cups milk
3 egg yolks
2/3 cup sucanat (dehydrated cane sugar juice…has a wonderful “molassasy” taste!)
4 T. arrowroot powder (or organic corn starch)
1/4 t. sea salt
3 T. butter
1 t. vanilla
In a medium saucepan, whisk together milk, egg yolks, sucanat, arrowroot powder and salt. Cook over medium heat, stirring CONSTANTLY until pudding begins to thicken. Remove immediately from the heat, and continue to stir until pudding is creamy. Add butter and vanilla and continue to stir until mixed. Pour into serving dishes and serve warm, or chill for two hours and serve cold.
Chocolate Creamy Pudding
2 1/2 cups milk
3 egg yolks
2/3 cup sucanat or 1/2 cup real maple syrup
1/4 cup cocoa powder
4 T. arrowroot powder (or organic corn starch)
1/4 t. sea salt
3 T. butter
1 t. vanilla
In a medium saucepan, whisk together milk, egg yolks, sucanat or maple syrup, cocoa, arrowroot powder and salt. Cook over medium heat, stirring CONSTANTLY until pudding begins to thicken. Remove immediately from the heat, and continue to stir until pudding is creamy. Add butter and vanilla and continue to stir until mixed. Pour into serving dishes and serve warm, or chill for two hours and serve cold.
Oh, and just a couple of tips to make SURE your pudding is super good:
1. Enlist the help of an blond headed eight year old (or a close equivilent).
2. Be sure to have a short, cute taste tester on hand for quality control purposes. (I have some taller taste testers around here somewhere…guess they didn’t smell the “purding” cooking like the little guy did.)
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I make banana pudding every year for Thanksgiving, but I use instant vanilla pudding in my recipe… It is my father-in-law’s favorite dessert& I am always required to bring it to every family event. I had to rush at the grocery store& got all ingredients but forgot instant pudding! So of course I go to pinterest to see if there are any recipes that are easy & that I had all ingredients (it’s almost midnight) and I found your recipe! It’s simple to make & I had all ingredients (had to use corn starch) but I doubted that it would taste as good as the instant, I’ve just made it & tasted it & it’s delicious! Pretty sure it’s better than the instant! So now I’m going to use the vanilla pudding to finish my banana pudding, hope my father-in-law likes it, will find out tomorrow! But thanks so much for putting this out there, truly a lifesaver for me tonight!!
Jennifer :)
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The butterscotch flavor comes from using sucunat? I was reluctant to try arrowroot because there seems to be a notion that arrowroot and dairy equals slimy. Glad to see it doesn’t. I like the lower carbs that arrowroot has and my daughter needs gluten-free.
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I’ve tried this recipe 3 times now. Last night being the 3rd time, and I used raw goat’s milk to make it. It thickens up on the stove nicely, but when I put it in the refrigerator overnight, it becomes runny again. Why? What am I doing wrong?
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Laura Reply:
March 13th, 2013 at 3:59 pm
Hmm, I’m not sure what could be going wrong. Maybe try cooking it just a tiny bit longer (stirring the whole time, of course!) or maybe adding a little extra arrowroot powder?
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My 11 year old made this and it came out wonderful. I made it and it came out gooey, kinda slimy. She asked me if I took it off the heat right after it started to thicken. I hadn’t. I left it on the burner for a minute or two after it started to thicken and let it start to boil. She didn’t even have to look back at the recipe to remember it and figure out what I did wrong. Curse and a blessing to have a child with near photographic memory. :) Definite blessing to have a daughter that loves to be in the kitchen.
So simple comment is: follow the directions and take it off the heat when it starts to thicken.
As usual excellent recipe that is easy and quick to make.
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This chocolate is my favorite. So rich! I usually make my boys “popsicles” with leftover smoothies but I turned this pudding into a cold treat for them..they ate it right up!
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