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Homemade Vanilla Bean Pudding

Servings: 3 Cups
Author: Kelly the Kitchen Kop


  • 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


  • Pour milk in a medium, heavy saucepan, not Teflon, but you knew I'd say that. Scrape seeds from the vanilla bean; add seeds and bean to the milk. Keep stirring and bring it almost to a boil on medium heat, being careful not to burn it.  Remove from heat.
  • 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!