ARROWROOT VANILLA PUDDING
(I like arrowroot because it doesn’t have a taste like flour or cornstarch.)
2 1/2 C milk
3 egg yolks
1/2 C honey, maple syrup or sugar
4 T arrowroot powder
1/4 t salt
1-2 T butter
1 1/2 t vanilla extract
Working in a medium saucepan, whisk together egg yolks, milk, sweetener, arrowroot powder, and salt.
Cook over medium heat, stirring constantly until pudding begins to thicken. Cook and stir 15-20 more seconds. Arrowroot works very fast to thicken.
Remove from heat, continue to stir until pudding is creamy. A spoon can be used to stir but a wire whisk makes creamier pudding.
Add butter and vanilla, stir until mixed.
Pour into serving dishes. Pudding can be served warm or cold. Don’t forget about the skin. Your choice, cover or don’t cover.
For more information about using arrowroot, check this link: