Vanilla Berry Pudding


Who doesn’t love pudding? Well…American pudding has been a staple ever since the second World War, when industrial food production kicked into high gear. Puddings are traditionally foods which are steamed or boiled, and could be sweet or savory, and what Americans refer to as pudding is actually a custard, or supposed to be a custard, but I guess custard didn’t market well from grocery store shelves. Convenient but noxious flavors of boxed mixes made these kinds of desserts more accessible to the general public, and fake pudding became such a common commodity that most people don’t even know what real pudding is supposed to taste like. Cornstarch makes pudding taste like laundry. It’s not good. Cornstarch is also hard on human physiology—while it can be absorbed and digested rapidly it is difficult for the body to metabolize. Real pudding can be a health food, made from whole milk with all its nutrition, eggs, and unrefined sugar which has a more complex flavor profile. Its versatility also makes it interesting, its affordability and simplicity convenient. This can be made into chocolate pudding by adding 1/2 cup of good cocoa powder and omitting the berries (or not). Remember to use cream without added gums, which will give you gas, bloating, and cramping for many hours. If you can’t find good cream you can make this without it, but you should because good cream really makes this. If you have access to pastured eggs your pudding will not only taste richer but will also be more nutritious. It can also serve as breakfast if you are feeling lazy and want to reach for leftovers or treat you and your family. The gelatin is just to add some extra protein and good amino acids, you can omit it too if you don’t have any or don’t want to use it. Even though the ingredient list is a little long, this is a very simple dessert to make. Prepare several hours in advance though, to allow it to cool.


4 tbsp butter
1/3 cup white einkorn or spelt flour
1 cup unrefined sugar
1/4 tsp salt
3 cups whole milk
1/4 cup heavy cream
2 tbsp gelatin
1 egg
3 egg yolks
1 tsp vanilla
Mixed berries as desired

Begin by melting the butter into a medium sized sauce pan. Add flour and cook on medium heat for 2 minutes until flour is bubbling. DO NOT BROWN. Remove from heat. Add the sugar, salt, milk, cream, gelatin, and egg and eggs yolks. Mix well. If you have never separated egg yolks from the white it’s really easy—you break the egg into your bare hand, fingers closed so the yolk doesn’t slip through, using your fingers to separate the yolk from the white which can drain through your fingers into a bowl so you can save them for later (for things like breakfast or merengues). Over medium heat bring the pudding to a boil while stirring gently but constantly. It will appear thin right until the moment it starts to boil, then it will thicken rapidly. When it thickens, immediately remove from heat and add vanilla. Allow to cool for several hours, preferably in the fridge to chill, covered to prevent a thick skin from forming. Stir in berries before serving. Makes about 4 portions, unless you’re my size then it will serve one.

FoodNathan HatchComment