Vanilla pudding is a kid and adult favorite. This homemade, natural vanilla pudding recipe is egg-less and made with organic milk, organic sugar, and good butter (along with a few more natural ingredients). Your whole family will love this vanilla pudding recipe!
“You might find it easy to believe that egg-thickened custards are vastly superior to puddings made with corn starch ( I use tapioca starch). But while they are generally richer and — if made well — considerably more delicate, there are few desserts more enjoyable than a good panna cotta or chocolate pudding, neither of which contains eggs.Puddings thickened with cornstarch are dead easy — practically foolproof, in fact — and fairly quick. Start with half-and-half (or even cream), or at least whole milk. You can thicken skim milk if you like, but that’s like thickening water. Dessert, after all, is supposed to be a luxury.
Servings: 4 servingsTime: 20 minutes, plus chilling (but it tastes great warm too)
- 2 1/2 cups half-and-half or whole organic milk
- 1/3 cup organic sugar (rapudura or honey) or even a little less
- Pinch of sea salt
- 1 vanilla bean or 1 teaspoon vanilla extract
- 3 tablespoons organic tapioca starch
- 2 tablespoons unsalted organic butter, softened (optional but really it makes it delicious)
1. Add 2 cups of half-and-half or milk, sugar and salt in a small or medium sauce pot over medium-low heat. If using a vanilla bean, split in half lengthwise and scrape seeds into milk or half-and-half using small sharp knife, then add pod. Cook just until mixture begins to steam.”
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