When I was a kid, my mom had the big red Betty Crocker Cookbook with all the old vintage photos of food. I loved to page through the well-worn pages and look at all the strange jello mold desserts and salads with unrecognizable ingredients. The pictures were always amusing to me, but the recipes were anything but strange…they were downright delicious! Basic home-cooking.
My favorite recipe in that book has always been the homemade vanilla pudding! So easy to make, filled with healthy fats, and had the richest buttery flavor. I would eat the entire bowl full if they let me! What a great way to get your kids eating egg yolks, whole milk, and butter! I had to clean the recipe up a bit by getting rid of GMO cornstarch and GMO beet sugar, but the recipe still tastes the same. Enjoy!
So easy to make, filled with healthy fats, and has the richest buttery flavor.
- In a small saucepan, add the sugar, arrowroot, and salt.
- Whisk dry ingredients together.
- Pour in milk while whisking continuously so the arrowroot powder does not clump.
- Over medium heat, whisk continuously until the liquid begins to thicken and comes to a boil (usually about 10 minutes).
- Continue to stir briskly for one more minute (this is important because if you don’t go the extra minute it will not be thick enough).
- Remove from heat and pour a small amount into a dish with the egg yolks, stir well to combine, and then add back into the pudding.
- Stir in butter and vanilla.
- Pour into serving dishes.
- Let sit for 10 minutes before serving, or cover and refrigerate. A skin may form on top of the pudding when refrigerated, this is normal and completely edible.