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Instructions |
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Mix cornstartch, powdered milk, sugar and salt together.
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Split vanilla beans and scrape seeds out with a butter knife
into the dry mixture. Combine vanilla bean seeds with the dry
mixture, making sure to break up any vanilla bean clumps with
the back of a fork or spoon.
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Place mix into a sealable storage container. Cut vanilla beans
into 2 or 3 pieces and add to the mix. Seal and shake to
evenly distribute vanilla bean pieces.
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For pudding, mix 1/2 cup dry mix with 2 cups milk in a sauce
pan over medium heat. While stirring constantly, bring to a
low bowl. Reduce heat and continue stirring until thick (and
pudding coats the back of a spoon).
Cool and serve
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Serving
Suggestions |
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Coconut palm sugar has a rich flavor and low glycemic impact. It adds a nice depth to the pudding taste.
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Originally Submitted
11/17/2012
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