Homemade Vanilla Bean Pudding
Do you hate school projects as much as Kent and I do? If you read this, Megan, we're sorry…
You see, our good friend, Meg, is our daughter's teacher this year. There aren't many projects, really there aren't, but we just can't stand them. We don't have self-motivating get-it-done-on-their-own kinds of kids. These projects become ours too, and it's time consuming! (Later it's always fun to find out what grade we got, though.)
The latest project is a state report, and our 4th grader picked Colorado, which is good since we just went there last summer. Part of the deal is that we have to come up with a recipe from that state and bring in samples to share. After much online research, I still didn't have a clue what Colorado was ‘known for', and decided to just think of something that would be easy to share on the big day. I thought vanilla pudding sounded good, so I searched for ‘Vanilla Bean Colorado' and found out there's an organic vanilla bean company there. BINGO. It's a stretch, but whatever.
Plus Megan loves vanilla anything, so I knew that would seal the grade. Ha!
Thankfully this homemade vanilla bean pudding turned out really good and it was a hit! Since then I've made this when I have a craving for creme brule but don't feel like making it, this is easier and satisfies the craving nicely, and with less sugar–throw a few fresh berries on top and you're in heaven!
Homemade Vanilla Bean Pudding
- 2 cups milk, read about healthy milk choices
- 1 vanilla bean split lengthwise (or 1 Tablespoon organic vanilla extract)
- 3/4 cup sugar, I use regular organic cane sugar or coconut sugar — NOTE: coconut/palm sugar will make the pudding a light brown color, not the creamy color you're used to with vanilla pudding.
- 4 Tablespoons organic cornstarch
- 1/4 teaspoon sea salt
- 2 teaspoons colostrum, for extra nutrition to boost gut health and your immune system (optional)
- 1 cup cream, best from cows on pasture
- 2 large egg yolks, best from pastured hens
- 4 teaspoons butter
- 2 Tablespoons maple syrup , optional
- Combine sugar, cornstarch, optional colostrum, and salt in a large bowl, and stir well. In another bowl combine cream and egg yolks, stirring well. Stir egg yolk mixture into sugar mixture. Very slowly while whisking add a couple ladels full of the hot milk into the sugar mixture, then gradually add all of that back in with the rest of the milk. (You just have to go slow as you mix the two or the eggs will cook and get clumpy), keep stirring constantly with a whisk. Add maple syrup for extra flavor yumminess if desired. Bring it almost to a boil again and keep stirring. Once it begins to thicken, cook for another minute. Remove from heat. Add butter (and vanilla extract if that's what you're using), stirring until melted. Remove vanilla bean and discard.
- Spoon pudding into bowls. Cover surface of pudding with plastic wrap if you don't like the ‘pudding skin' that forms on top. (Or keep whisking as it cools and then that film won't develop.) Chill well and serve with fresh berries and/or real whipped cream for extra deliciousness!
Also, for more homemade pudding ideas, check out the comments section at this pudding comparisons post.
Note that your pudding will have a darker color like this if you use coconut/palm sugar:
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