Real food vanilla pudding is quick and easy to make. It’s creamy, slightly sweet, and rich without being heavy. Add turmeric and gelatin for a healthy kick.
Occasionally I get a craving for vanilla pudding. You know, like the ones that come in a cup with the artificial vanilla flavoring and the milk that comes from the sad grain-eating caged cows? Not to mention, it’s mostly water emulsified with GMO oils…
You know what I’m talking about. THIS:
INGREDIENTS:
water, nonfat milk, sugar, modified corn starch, vegetable oil (contains one or more of the following: palm oil, partially hydrogenated palm oil, sunflower oil, partially hydrogenated soybean oil), cocoa (processed with alkali), less than 2% of salt, calcium carbonate, sodium stearoyl lactylate, artificial flavors.
But…I mean, WHAT EVEN. Right??
As an informed person who actually cares about feeling good during and after I eat stuff, I will never be able to bring myself to eat a Snack Pack again.
Luckily for me, making real food vanilla pudding from scratch is SUPER EASY. As in, you don’t even really have to know how to cook to make it.
It also doesn’t take very much time, which is good news for me, and probably good news for you, too.
I never feel like I have enough time, so creating efficient recipes has been a big focus of mine over the last two years between working full time and having a social life.
(*HINT HINT* I have been working on a new book for you that focuses on quick meals!! I can’t wait to share it!! Keep a look out and be sure to join the newsletter so you know when it’s coming!)
Recently, I’ve been getting more involved in my church with the production and worship teams, plus I joined a small group, AND I’m taking West Coast Swing and Hip Hop dance lessons. So pretty much every evening is spoken for.
I get home, and all I want is PJs and pudding, and well, Sophie snuggles. Hehe.
This real food vanilla pudding is easy and delicious. It’s rich and creamy and packed full of protein and good fats. And sugar. I mean, don’t be fooled. It still has sugar. But it’s got some good stuff in it, too. ?
Real Food Vanilla Pudding
TIME: 10 minutes
SERVES: 4
INGREDIENTS
- 4 cups whole milk (find raw milk)
- 3 TBSP butter (preferably pastured)
- 2 eggs (preferably pastured)
- 1/4 cup organic cane sugar OR 1/2 cup of honey (get free honey here)
- 4 TBSP vanilla extract (I like this one)
- 1/2 tsp turmeric (Did you know turmeric is one of the best anti-inflammatories out there? Since we’re consuming sugar, why not add turmeric for both color and it’s health properties? You can buy the most potent turmeric on the market from Pure Indian Foods.)
- Optional: 2 tsp gelatin from pastured animals (buy my favorite brand directly from the manufacturer here or purchase on Amazon)
Get more gelatin recipes here: 10 ways to add gelatin to your life
INSTRUCTIONS
- In a heavy bottomed pot, heat the milk and butter on medium heat. Do not let it boil. Keep it just below a simmer.
- In a small mixing bowl, whisk the sugar/honey and the eggs until it doubles in size and becomes fluffy.
- When the milk is hot, ladle 1 cup into the mixing bowl and whisk with the eggs and sugar until smooth.
- Add this back to the pot, along with the vanilla extract and turmeric, and stir continuously on a very low simmer for approximately 5 minutes or until it reaches a thicker, creamier consistency.
- At this point, you can also add gelatin if you like. Gelatin is great for joints, nails, and hair, so I like to add it to pudding and coffee, soups, stews—lots of things! It will make the pudding less creamy and more like flan after it cools, so, just beware that it will change the texture a little.
- Lastly, pour into bowls and refrigerate until cool. If you want to eat it faster, throw it in the freezer (but don’t forget about it!)
I hope you enjoy this recipe!
- 4 cups whole milk (find raw milk)
- 4 cups whole milk (find raw milk)
- 3 TBSP butter (preferably pastured)
- 3 TBSP butter (preferably pastured)
- 2 eggs (preferably pastured)
- 2 eggs (preferably pastured)
- ¼ cup organic cane sugar OR ½ cup of honey (get free honey here)
- ¼ cup organic cane sugar OR ½ cup of honey (get free honey here)
- 4 TBSP vanilla extract (I like this one)
- 4 TBSP vanilla extract (I like this one)
- ½ tsp turmeric (Did you know turmeric is one of the best anti-inflammatories out there? Since we're consuming sugar, why not add turmeric for both color and it's health properties? You can buy the most potent turmeric on the market from Pure Indian Foods.)
- ½ tsp turmeric (Did you know turmeric is one of the best anti-inflammatories out there? Since we're consuming sugar, why not add turmeric for both color and it's health properties? You can buy the most potent turmeric on the market from Pure Indian Foods.)
- Optional: 2 tsp gelatin from pastured animals (buy my favorite brand directly from the manufacturer here or purchase on Amazon)
- In a heavy bottomed pot, heat the milk on medium heat. Do not let it boil. Keep it just below a simmer.
- In a small mixing bowl, whisk the sugar/honey and the eggs until it doubles in size and becomes fluffy.
- When the milk is hot, ladle 1 cup into the mixing bowl and whisk with the eggs and sugar until smooth.
- Add this back to the pot, along with the vanilla extract and turmeric, and stir continuously for approximately 5 minutes or until it reaches a thicker, creamier consistency.
- At this point, you can also add gelatin if you like. Gelatin is great for joints, nails, and hair, so I like to add it to pudding and coffee, soups, stews---lots of things! It will make the pudding less creamy and more like flan after it cools, so, just beware that it will change the texture a little.
- Lastly, pour into bowls and refrigerate until cool. If you want to eat it faster, throw it in the freezer (but don't forget about it!)
The recipe calls for butter, but it’s not mentioned in the instructions.
Thank you for pointing this out. I have fixed the post.
You said butter is needed, but it’s not in the recipe.
It is in the recipe. 3 TBSP.
You don’t state when to add the butter. You also don’t state whether to leave the pot in summer once you add the milk.
Thank you for pointing this out. I’ve updated the post.