Homemade pudding is totally worth it. For a vegan, fantastic, chocolate version, check out this recipe of ours.
With grass fed cream, butter, and our eggs, this dessert is chock full of CLAs and Omega 3s, what a healthy treat!
OK, the sugar isn't great for you ...but you gotta live sometimes, right? Want a sugar free treat or to learn about sugar? Try this one.
Makes 4 cups
- 175g (3/4 cup) sugar
- 15g (2 tablespoons) cornstarch
- 950g (4 cup) half and half (2C cream and 2C whole milk)
- 4 large egg yolks (Fry the whites with your bacon fat!)
- ~15g (1 tablespoon) of grass-fed unsalted butter
- 1 tablespoon of vanilla extract (make your own)
- Combine the sugar and cornstarch in a medium heavy saucepan. Slowly whisk in the half and half, then the yolks.
- Bring the mixture to a simmer over med-high heat, whisking gently, but constantly and scraping the bottom and sides of the pan – you can raise the temp slower if you want to be safer. Stir until the pudding is thick and coats the back of a spoon, about one or two minutes longer.
- Strain the pudding through a fine-mesh strainer into a bowl, scraping the insides of the strainer with a rubber spatula to pass the pudding through (optional). Stir the butter and vanilla into the pudding until the butter is melted.
- Press plastic wrap directly onto the surface to prevent a skin from forming and refrigerate until set, about three hours. OR place bowl into a ice water bath and whisk every so often until cool.
- For a smooth pudding, it is important to pass the pudding through a fine-mesh strainer in order to remove any bits of cooked egg. The slower you heat up the pudding / better you continually stir, the smoother it will be.