Monday, March 26, 2012
Wholesome Butterscotch Pudding
Now that I retrenched, I am trying to develop more recipes to replace the ones I eliminated on my blog. I just made this pudding, and it is To Die For!
Butterscotch Pudding - 8 servings
1 quart raw goat milk (or whole milk)
1/3 cup non-GMO cornstarch ( or arrowroot powder)
1 cup Rapadura (or Organic Sucanat)
1/4 teaspoon unrefined sea salt (or sea salt)
1 Tablespoon pure vanilla extract
1 Tablespoon butter
Beat the eggs very well.
In a microwave-proof bowl (I use my 2-quart Pyrex measuring bowl) combine the milk, cornstarch, Rapadura, salt and vanilla extract. Whisk together thoroughly.
Place the bowl of mixture in your microwave oven. Process on "high" for 2 minutes. Remove from the microwave and whisk well. Add the butter.
Then, do it again, and keep doing it 1 minute at a time, whisking well in between, until the pudding thickens and starts to poof up a little bit.
Immediately pour about 1/4 cup of the hot pudding into the eggs and whisk it together very well.
Pour the egg mixture back into the pudding and whisk that together thoroughly.
Allow it to cool for at least 20 minutes before serving or store it in your refrigerator.