How to Make Pudding

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining creaminess.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a different flavor profile.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Potato starch is a cost-effective thickener.

Start by warming up 2 cups of milk, 1/4 cup of butter, 1/2 cup of granulated sugar, and 1 tablespoon of vanilla extract in a saucepan on the stove.

In a separate bowl, measure out 1/4 cup of cornstarch and save a little bit of the milk to dissolve it.

Dissolve the cornstarch in the saved milk until well combined.

Add 2 egg yolks to the cornstarch mixture and mix until incorporated, ensuring the eggs are at room temperature.

Once the milk mixture on the stove is starting to boil, temper the cornstarch and egg mixture by gradually adding it to the saucepan while stirring continuously.

Increase the heat slightly to ensure the mixture comes back to a boil, stirring constantly to avoid lumps and scorching.

Once the mixture thickens to a pudding consistency, remove it from the heat and pour it into a bowl.

Refrigerate the pudding to cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens