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Laurel's Kitchen Vanilla Pudding

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“From the New Laurel's Kitchen cookbook-the 1986 edition. Laurel points out that if you wish to use honey in this recipe, depending on which type you use, it may not work as the honey will make the pudding runny. I've learned that the hard way! Furthermore, I have substituted rice milk and soy milk in this pudding recipe. Plans are to try this recipe sometime in the near future using agave nectar instead of brown sugar. (Stay tuned.) Laurel also offers a version with egg, which is the version I use and have always used. The egg is optional, although the pudding will not be as rich tasting. Your call.”
2 cups

Ingredients Nutrition

  • 2 cups fresh milk (I use whole to make this)
  • 14 cup brown sugar (non-refined cane sugar="Sucanat") or 14 cup non-refined unbleached cane sugar (non-refined cane sugar="Sucanat")
  • 18 teaspoon salt
  • 2 tablespoons arrowroot or 2 tablespoons cornstarch
  • 1 egg, whisked
  • 1 teaspoon pure vanilla extract
  • Garnish
  • toasted nuts (optional)


  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.

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