From the kitchen
Potato Milk Vanilla Bean Pudding
A stovetop vanilla pudding thickened almost entirely by potato milk's own starch.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Potato Milk Edition
Ingredients
- 3 cups Potato Milk
- 1/3 cup Sugar
- 1 Vanilla Bean, split and scraped
- 2 tbsp Cornstarch
- Pinch of Salt
- 1 tbsp Butter
Method
- Whisk the sugar, cornstarch, and salt together in a saucepan.
- Gradually whisk in the potato milk and add the vanilla bean and scrapings.
- Cook over medium heat, whisking constantly, until it comes to a gentle boil and thickens, 8 to 10 minutes, noticeably faster than a similar pudding made with a leaner milk.
- Remove from heat, discard the vanilla pod, and stir in the butter.
- Pour into serving cups and chill at least 2 hours before serving.
Kitchen note
Even with a small amount of added cornstarch for insurance, potato milk's own starch is doing real work here, this pudding sets faster than the same recipe made with a milk that carries no native starch of its own.
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