Posted in Quick n Easy, Snacks, Sweets

Easy Protein-Packed Pudding

What do you do when your fridge looks like this? …

a full real food fridge

… and you just bought a gallon of milk (because you were at the store and you knew that you’d be out before you were back at the store) but still have about a quarter gallon in the old milk jug and can’t fit both gallon jugs in there?

Not a dilemma you often encounter because you have another fridge? Lucky.

Well, in this particular instance, on this particular day, I decided to make pudding. Not just any pudding … the best pudding!¬†As proclaimed by my 3 toughest critics – one of whom has claimed, adamantly and without question, that he does not like pudding. But when he saw it, looking all creamy and delicious sitting there in front of him, the temptation was more than he could bear.

easy creamy protein-packed pudding

Can you blame him?

They ate it all, leaving me with the bowl. And I’m not too proud to tell you that I licked it. Clean. Every last delicious pudding morsel.

Fortunately, this is so easy that I can make some more.

Easy Protein-Packed Pudding
 
Author:
Ingredients
  • 2 cups whole milk
  • 3 egg yolks
  • 2 tablespoons maple syrup
  • 4 tablespoons cornstarch
  • 2 teaspoons vanilla
  • ¼ cup (or more) chocolate chips (I use this brand)
  • dash salt
Instructions
  1. In a medium saucepan, combine milk, egg yolks, maple syrup, and corn starch.
  2. Whisk completely to blend in the egg yolks and dissolve any clumps of corn starch.
  3. Place over low-medium heat.
  4. As the milk warms, whisk every few minutes, making sure to scrape the edges of the pot (that's where the corn starch likes to collect). Some people will tell you that you have to whisk this constantly until it thickens... snore. Who has the time for that? I usually just give it a whisk every few minutes while it warms up.
  5. When it starts to thicken slightly, whisk constantly. This is a good time to catch up on email or Facebook, provided that you are an expert at the one-hand whisk.
  6. Whisk until thickened and just starting to bubble.
  7. Remove from heat.
  8. Stir in vanilla, chocolate chips, and salt.
  9. Pour it into a separate bowl or smaller serving bowls, cover, and stick it in the fridge. If you cover it and it won't get that hard film on top. If you like the hard film, go ahead and just stick it in there.
Notes
To make vanilla pudding, leave out the chocolate chips. This seems obvious, but just in case, I figured I'd let you know. You could also add 2 tablespoons of maple syrup, but we thought it was pretty delicious without it.

You can make this with tapioca or arrowroot but they don't seem to hold the firmness in the fridge as well as cornstarch. And you'll need to increase the amount if you choose to use either of them.

This will start to separate after a couple of days in the fridge. I usually pour them into popsicle molds and make pudding pops at this point.

If you don’t make pudding, what do you do when the fridge is jam-packed and you’ve got groceries¬†that need to go in there?

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