Carob Pudding

Carob pudding is smooth and rich with a chocolate like flavor from the carob and perfectly sweetened with maple syrup. A sweet delicious after dinner dessert. Come into my kitchen and let’s make carob pudding.

What You Need:

Whole Milk: Use raw whole milk if you have access to it, but whole milk from the local grocery store will work as well.

Maple Syrup: Use real pure maple syrup with no additives. You can find this in the local grocery store or here online.

Cornstarch: My favorite corn starch is Anthony’s Organic Corn Starch.

Carob Powder: I use Carob Powder from Azure Standard which has a mild flavor. There are other carob powders that have a more robust roasted flavor such as Anthony’s Organic Carob Powder.

Vanilla Extract: Use real vanilla extract for the best flavor. Learn how to make your own to save on the cost read my post How to Make Vanilla Extract.

Egg yolks: Use the highest quality eggs you can find. Find a local source to get rich nutritious eggs.

How to Make Carob Pudding

Firstly, pour 4 cups of whole milk into a 4-quart saucepan.

Next add the egg yolks, cornstarch, carob powder, sea salt, and maple syrup. Whisk everything together until everything is completely combined.

Afterward place the pan on the stove and turn the burner on medium high heat. The key to a good pudding is to babysit and whisk the mixture the entire time it is cooking. Pudding is so easy to scorch so park yourself by the stove and give the pudding your complete attention.

Then after about 8-10 minutes the pudding will start to boil and thicken. Once the pudding thickens and leaves a slight trace while stirring, turn off the heat.

Add the butter and vanilla and stir to combine. The pudding is ready to be cooled.

At this point most recipes will tell you to pour the pudding into a container and place a piece of plastic wrap on top of the pudding to prevent a skin forming while the pudding cools.

I have a trick to avoid the skin forming. Fill your sink with a couple of inches of cold tap water. Place the pot into the water to cool the pudding. Stir with a whisk several times while it is cooling. You want the pudding to be slightly warm. This process will take about 5 minutes.

Lastly, once the pudding is cooled pour it into a container and let it finish chilling in the refrigerator for 4 hours or overnight.

Serve with a dollop of homemade whipped cream and enjoy!

carob pudding

Carob Pudding

www.mynaturallysweetenedlife.com
Course Dessert
Cuisine American

Ingredients
  

  • 4 cups whole milk
  • 5 tbs cornstarch
  • 6 tbsp carob powder
  • 1/4 tsp sea salt
  • 2 egg yolks
  • 1/2 cup maple syrup
  • 1 tsp vanilla
  • 3 tbps butter

Instructions
 

  • Firstly, pour 4 cups of whole milk into a 4-quart saucepan.
    Next add the egg yolks, cornstarch, carob powder, sea salt, and maple syrup. Whisk everything together until everything is completely combined.
  • Afterward place the pan on the stove and turn the burner on to medium high heat. The key to a good pudding is to babysit and whisk the mixture the entire time it is cooking. Pudding is so easy to scorch so park yourself by the stove and give the pudding your complete attention.
    Then after about 8-10 minutes the pudding will start to boil and thicken. Once the pudding thickens and leaves a trace while stirring, turn off the heat.
  • Add the butter and vanilla and stir to combine. The pudding is ready to be cooled.
  • Fill your sink with a couple of inches of cold tap water. Place the pot into the water to cool the pudding. Stir with a whisk several times while it is cooling. You want the pudding to be slightly warm. This process will take about 5 minutes.
  • once the pudding is cooled (slightly warm to the touch) pour it into a container with a lid and let it finish chilling in the refrigerator for 4 hours or overnight.
  • Serve with a dollop of homemade whipped cream and enjoy!
Keyword carob, pudding

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