Ingredients for Laurel's Kitchen Vanilla Pudding
- 1 ½ cups milk (rice or soy milk)
- ¼ cup packed light brown sugar
- Pinch of salt
- 2 tablespoons arrowroot powder
- 1 large egg (optional)
- Pure Vanilla Extract
- Toasted nuts (optional, for garnish)
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How to Make Laurel's Kitchen Vanilla Pudding
- Gently heat 1 ½ cups of milk (rice or soy milk) in a medium saucepan over medium heat.
- Once hot (but not boiling), stir in ¼ cup packed light brown sugar and a pinch of salt.
- In a separate bowl, whisk together 2 tablespoons arrowroot powder and ½ cup milk until smooth.
- Gradually whisk the arrowroot mixture into the hot milk in the saucepan, stirring constantly over low-medium heat.
- Continue stirring continuously until the pudding thickens significantly and starts to coat the back of a spoon (about 3-5 minutes). Be careful not to scorch!
- (Optional) In a small heatproof bowl, whisk 1 large egg. Temper the egg by slowly whisking in about 1 cup of the hot pudding mixture.
- (Optional) Whisk the tempered egg mixture back into the saucepan, stirring constantly until the pudding thickens further (about 1-2 minutes).
- Remove from heat and set aside to cool for about 15 minutes. Stir occasionally to prevent a skin from forming.
- Stir in 1 teaspoon pure vanilla extract.
- Garnish with toasted nuts (optional) and serve warm or chilled.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
54g
Fat
15g
Carbs
7g
