Laurel's Kitchen Vanilla Pudding

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 2 cups fresh milk (i use whole to make this)
• 1/4 cup brown sugar (non-refined cane sugar="sucanat") or 1/4 cup non-refined unbleached cane sugar (non-refined cane sugar="sucanat")
• 1/8 teaspoon salt
• 2 tablespoons arrowroot or 2 tablespoons cornstarch
• 1 egg, whisked
• 1 teaspoon pure vanilla extract
• toasted nuts (optional)

Recipe

• 1 gently heat 1 1/2 cup of the milk in a saucepan or double boiler on medium heat.
• 2 once the milk is very hot but not boiling, stir in the brown sugar and salt.
• 3 whisk together the arrowroot (or cornstarch) and the remaining milk. add to the saucepan, cooking and stirring constantly over low to medium-low heat until the mixture starts to thickens. be careful not to burn or scorch the pudding!
• 4 in a small heatproof bowl, whisk the egg then gently pour in about 1 cup of the pudding mixture. whisk quickly to incorporate and to avoid curdling the egg. add this mixture back to the saucepan and continue stirring constantly until mixture is thickened.
• 5 once thickened, turn off heat and set the pan aside to cool about 15 minutes.
• 6 stir in the vanilla extract.
• 7 if desired, top the pudding with toasted nuts for garnish.
• 8 serve warm or cold.