Laurel's Kitchen Vanilla Pudding

Recipe by COOKGIRl
READY IN: 15mins
YIELD: 2 cups


  • 2
    cups fresh milk (I use whole to make this)
  • 14
    cup brown sugar (non-refined cane sugar="Sucanat") or 1/4 cup non-refined unbleached cane sugar (non-refined cane sugar="Sucanat")
  • 18
    teaspoon salt
  • 2
    tablespoons arrowroot or 2 tablespoons cornstarch
  • 1
    egg, whisked
  • Garnish
  • toasted nuts (optional)


  • Gently heat 1 1/2 cup of the milk in a saucepan or double boiler on medium heat.
  • Once the milk is very hot but NOT BOILING, stir in the brown sugar and salt.
  • 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!
  • 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.
  • Once thickened, turn off heat and set the pan aside to cool about 15 minutes.
  • Stir in the vanilla extract.
  • If desired, top the pudding with toasted nuts for garnish.
  • Serve warm or cold.