A special treat my mom used to make us was homemade pudding. She didn’t buy a lot of processed food from the store. If she could make it herself, she did. Not until I had my own little family did I realize how lucky I was to have that example. Kids love this stuff!
Any time I make a cream pie, I use this pudding recipe that came from my aunt, via my mom. It’s a secret recipe . . . so don’t tell anyone! And each time, my kids always whine that I didn’t make the pudding for them to eat!
Every so often, I DO make it just for them to consume! It’s velvety smooth (if made correctly) and the taste beats any boxed pudding, hands down! You can’t beat real food ingredients. Now that my egg yolks are getting a rich dark orange in color and extra buttery in taste because of the spring weather, this pudding is even more decadent.
I have only ever made chocolate or vanilla pudding with this recipe, but I use the vanilla for banana cream or coconut cream pie and it’s perfect. The chocolate is my kids’ favorite but they don’t complain if its vanilla either!
- Combine in a medium saucepan:
- ⅔ c organic cane sugar
- ¼ c cornstarch (arrowroot powder would work too)
- ½ tsp salt
- 3 c cashew milk (or other nut/dairy milk)
- 4 egg yolks, slightly beaten
- 2 T butter
- 1 T vanilla extract
- In a medium bowl, slightly whisk the egg yolks and set aside.
- In a medium saucepan, add sugar, cornstarch, and salt and mix well.
- Gradually whisk in the milk over medium heat, stirring constantly.
- When the mixture boils, boil for 1 minute.
- Pour half of the mixture into the egg yolks and QUICKLY stir together. The faster you do this, the more smooth the pudding will be.
- Pour egg mixture back into the pot and whisk together.
- Boil 1 minute.
- Remove from heat and mix in butter and vanilla.
- Cover with tight fitting lid or plastic wrap and set aside to cool.
- As it cools, stir it every once in a while to prevent a skin from forming on top.
- Pour into prepared pie crust or enjoy as is!