Sweet Treat: Homemade Pudding

It’s a snow-i-cane here in New York today, and from what I can see, the rest of the country has got some cold weather too. I thought I’d share my new favorite comfort sweet treat with you: Luscious Lemon Pudding.

A few weeks ago, I was making a Lemon Fluff Pie for a Super Bowl party (Geaux Saints!) and it called for instant lemon pudding. We searched and searched for on organic or minimal ingredient pudding … but only came across boxed pudding that contained sugar, chemicals and artificial flavoring.

Now, I have no problem making a luscious yummy dessert, but in no way can I serve up chemicalized, artificial junk food to people. Although, I’m a Health Coach, it still took a few days to dawn on me… Everything that is in a box was first on a stove!

And isn’t pudding a super traditional food? So I googled.  I found a terrifically simple recipe and altered it slightly. And let me tell you, if you’ve never had homemade, warm pudding before… you are in for a serious treat.

Try this simple and delicous Lemon pudding recipe.  I imagine you can make it any flavor you like. Try it and tell me what you think. Who dat!

Luscious Lemon Pudding

Ingredients:

  • 3/4 cup organic cane sugar (*see below for a few great sugar alternatives)
  • 1/4 cup arrowroot powder (this is a natural (non-corn) thickener – you can see cornstarch if you like)
  • 1-1/2 cups organic milk (use any milk you like: rice, almond, cow, I prefer goat it made this super-delicious. If you prefer coconut milk, add water to get the traditional milky consistency)
  • 3 large free-range egg yolks
  • zest from one or two organic lemons (the organic on this one is important as you will be using the rind which is most exposed to pesticides and chemicals)
  • pinch of salt
  • 1/2 cup fresh lemon juice (juice the lemons you just zested)
  • 2 Tbsp unsalted organic butter, room temp (I used goat butter)

Directions:

1) Whisk sugar and arrowroot together in a medium saucepan; add milk and whisk until smooth.

2) Add egg yolks, zest and salt and cook over medium heat, stirring frequently as it heats, then constantly until thickened. Should take approximately  5 minutes.

3) Remove from heat then stir in lemon juice and butter.

4)Pour through a mesh strainer into a bowl or individual dishes.

5) Eat warm or let cool and refrigerate 2 hours or up to 2 days.

A few Sugar Alternatives:

If you’re watching your sugar intake, here are a few alternatives you can use.

Brown Rice Syrup
This product consists of brown rice that has been ground and cooked, converting the starches to maltose. Brown rice syrup tastes like moderately sweet butterscotch and is quite delicious. In recipes, you may have to use up to 50% more brown rice syrup than sugar and reduce the amount of other liquids.

Maple Syrup
Maple syrup is made from boiled-down maple tree sap and contains many minerals. 40 gallons of sap are needed to make one gallon of maple syrup. It adds a pleasant flavor to foods and is great for baking. Be sure to buy 100% pure maple syrup and not maple-flavored corn syrup.

Molasses
Organic molasses is probably the most nutritious sweetener derived from sugar cane or sugar beet, and is made by a process of clarifying and blending the extracted juices. The longer the juice is boiled, the less sweet, more nutritious and darker the product is. Molasses imparts a very distinct flavor to food. Blackstrap molasses, the most nutritious variety, is a good source of iron, calcium, magnesium and potassium.

Rapadura
This brand-name product is made from a process of extracting juice from the sugarcane plant, evaporating the water from the juice, and then grinding the results into a fine powdery texture. Rapadura is organic, rich in vitamins and minerals and unrefined.

Stevia
This leafy herb has been used for centuries by native South Americans. The extract from stevia is 100 to 300 times sweeter than white sugar. It can be used in cooking, baking and beverages, does not affect blood sugar levels and has zero calories. Stevia is available in a powder or liquid form, but be sure to get the green or brown liquids or powders, because the white and clear versions are highly refined.

Vegetable Glycerin
Vegetable glycerin is a colorless, odorless liquid with a very sweet taste and the consistency of thick syrup. It is derived from coconut and palm oils. As a sweetener, it is ideal for candida patients because it does not contain sucrose.

If you’re suffering with sugar addiction, candida or other issues, try one of these sugar alternatives above. Keep on the lookout for one of my Sugar Blues workshops or contact me for a healthy you breakthrough session.

{ 6 comments… read them below or add one }

Chad February 26, 2010 at 1:17 pm

Mmmm. Sounds good. Will you make some for me?

Nicole February 26, 2010 at 1:45 pm

Yes, I just came back from the Co-op with vanilla beans! We’re going to have some vanilla pudding tonight. Yum.

George February 26, 2010 at 9:47 pm

I’m gonna try this —-this weekend!

Nicole February 27, 2010 at 7:17 am

Let me know how it turns out! A word to the wise: Don’t use molasses as a sweetener for pudding, I tried it last night. It just ends up tasting like molasses. Better for baking I think. ; )

Amy October 8, 2012 at 11:19 am

Made this just now with Truvia as sweetener. Nothing organic unfortunately (found the recipe by searching lemon pudding arrowroot), and no zest, but YUM. The use of the milk makes it just luscious. Will go very well with vanilla bean whipped cream for dessert tonight!

Nicole October 8, 2012 at 11:33 am

That’s great Amy, isn’t it wonderful how homemade pudding is a thousand times more delicious than a box?

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