PUDDING

I am loving the fresh, whole, unpasteurized, un-homogenized milk that we've been enjoying lately.  There truly is nothing like real milk.  My favourite part is skimming the cream off the top and reserving it for my husband's morning coffee, or dreaming of the creamy soups or pastas I can make for supper.  Last week I made vanilla ice cream and was blown away by the butter yellow hue - all thanks to that gorgeous milk and our pastured, organic eggs.  It truly amazes me what a difference using high quality ingredients makes in the kitchen.  The simplest of recipes become works of art when you are using the absolute best, wholesome, and nutritious raw materials.
We have a surplus of eggs around here so I thought I'd treat the family to some good old fashioned pudding, with a maple twist.

CHOCOLATE MAPLE PUDDING

2/3 cup real maple syrup

1/4 cups organic cornstarch or arrowroot powder

1/4 tsp sea salt

1/3 cup organic cocoa powder

2 1/2 cups whole milk, preferable raw and/or unpasteurized

4 egg yolks, preferably from pastured/organically fed hens

2 Tbsp unsalted butter, cut into pieces

1 tsp organic vanilla extract

Method: Place a fine-mesh sieve over a medium sized bowl; set aside.  

In a medium saucepan (not on the stove) whisk together the cornstarch, cocoa powder, and salt.  Very gradually, whisk in the milk, and then the egg yolks.

Whisking constantly, cook over medium heat until the first large bubble forms and sputters.  Reduce heat to low, and whisk for one more minute.  Remove from heat, and quickly pour through the sieve into the bowl.  Stir in butter and vanilla.

Pour into pudding bowls and chill in the refrigerator for at least 3 hours and up to 3 days.  

TODAY'S TWEETABLE: The simplest of recipes become works of art when you are using the absolute best, wholesome, and nutritious raw materials @KeepingItRealNL

PRINT RECIPE