Vanilla Pudding Made With Fresh Milled Flour
This Vanilla Pudding made with fresh milled flour does not disappoint! It has the perfect smooth and creamy pudding texture, but is makes even better banana pudding! Checkout the post to see how I make it.
Ingredients
- 2/3 cup sugar 133g
- 1/4 cup fresh milled flour 30g I like to use soft white wheat, use less flour with other wheat varieties.
- pinch of salt
- 1 large egg
- 2 cups whole milk 480g
- 1 TBSP unsalted butter 14g
- 2 tsp vanilla extract
Instructions
- Firstly, mill the flour.
- Then, in a medium sauce pan, put the sugar, fresh milled flour, milk and salt.
- Without the heat on, add the egg , and whisk until combined and smooth.
- Once everything is combined, turn the heat to medium, and stir continually. Bring the mixture to a boil. Continue stirring constantly while the mixture cooks, and thickens. This should take about 3-6 minutes. (The pudding will continue to thicken as it cools as well.)
- Once the pudding has thickened, turn off the heat, and stir in the butter and vanilla extract. If you prefer your pudding warm, this can be served warm here, or to serve cold, continue on with the recipe. The vanilla flavor enhances as it cools.
- Pour the pudding into a heat safe bowl, and press plastic wrap down over the surface to prevent a skin from forming on the top while the pudding cools if you prefer.
- Allow to cool at room temperature for 1 hour, then place in the fridge to finish cooling. (2-3 hours.)
- Lastly top with fresh fruit, whipped cream, turn it into amazing banana pudding (see post above), or just enjoy this pudding all on it's own!
Notes
To Store this Fresh Milled Flour Vanilla Pudding, keep it in an airtight container, then place in the fridge for up to 5-6 days. You can freeze this for up to three months, but the texture will change a bit.
This recipe can be doubled or tripled.