Vanilla Pudding
Crystal Miller
¾ c cane juice crystal’s
2 T cornstarch
2 cups goats milk (or cows milk will work too!)
2 egg yolks, slightly beaten
2 T butter
1 t vanilla
In a saucepan mix the cane juice crystals, cornstarch and salt well then add the
milk. Put this on medium heat and cook and stir until everything is thickened
and bubbly. Then cook an additional 2 minutes. Take your saucepan off the heat.
Take about 2T of this mixture and stir it into your egg yolks. When it is well
mixed, take another 2T and add that, mixing well. This prevents the egg yolks
from begin cooked when they are added to your pudding. Now add this mix to your
hot pudding. Put the saucepan back on the heat and cook and stir another 2
minutes. Then remove from the heat.
Add the butter and vanilla and pour into one bowl or individual serving bowls
and chill in the fridge. This serves about 4 or 5, but I usually double this
recipe for our family.
To make Chocolate Pudding: Increase the cane juice crystals to 1 cup and add 1 T
cocoa powder at the beginning of the recipe. Also increase the butter to 3T
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