Honey Pudding
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 10 minutes active plus 2 hours inactive
Cook time: 5 minutes
Servings: Makes 2½ cups
Ingredients
- 2 cups whole milk
- ½ cup honey
- 3 egg yolks
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- crushed honey graham crackers
- chopped honey-roasted peanuts
- fresh mint, for garnish
Directions
In a large, heavy-bottomed saucepan, whisk together milk, honey, egg yolks, and cornstarch. Bring to a boil over medium heat, whisking constantly, and boil for 1 minute. Remove from heat, and whisk in vanilla.
Pour mixture into a medium bowl, and cover with plastic wrap, pressing wrap onto surface of custard to prevent a skin from forming. Refrigerate until thickened and cold, about 2 hours. Sprinkle servings with crushed crackers and chopped peanuts. Garnish with mint, if desired.