I found myself brainstorming for cool, sweet ideas to make with our milk this week. You see, we used to get fresh raw cow’s milk from a little farm before we had brought home our own goats. To appease my ice cream loving husband, I would skim some of the cream and make ice cream every week. Yes, every single week. For real though, who doesn’t love ice cream!? I miss having it so often too.
So then we got our goats. Goats milk is naturally homogenized. No skimming the cream off of this milk. I did try several ways to make ice cream, but couldn’t find any that actually turned out, and I finally gave up as I was tired of wasting all of the milk that I work so hard to provide for our family. Well, now it’s June, and the hottest time of the year here in Phoenix. So I really wanted to find something to make with our goats milk. Last week for Father’s day I made my father in law coconut cream pie. While my husband doesn’t like pudding, the kids and I love it. WHY wasn’t I making more flavors? No need to limit pudding to chocolate and vanilla.
Banana Butterscotch pudding
- 3 cups whole milk
- ⅓ cup brown sugar
- ⅓ cup flour or arrowroot flour
- pinch of salt
- 3 egg yolks
- 1 teaspoon vanilla
- 1 banana
- Heat the milk in a large saucepan on a medium heat and stir constantly until scalded.
- Add the sugar, flour and salt to the milk.
- Continue stirring until milk is thick and bubbly.
- Peel the banana and smash it with a fork.
- In a separate bowl separate the egg yolks and beat them slightly.
- Temper the eggs by add a small portion (about ½ cup) of the milk mixture into the bowl, while whisking constantly.
- Then poor the egg mixture back into the pot and stir.
- Cook for 2 more minutes.
- Add the smashed banana and vanilla.
- Blend with a stick blender to make it smooth.
- Separate into jars for easy snacking.