1 quart raw milk
1/3 cup non-GMO cornstarch (or arrowroot powder)
1 cup Rapadura (or Organic Sucanat)
1/4 teaspoon unrefined sea salt
1 Tablespoon pure vanilla extract
1 Tablespoon butter
Beat the eggs very well in a small bowl, set aside.
In a heavy-bottomed saucepan, combine all the ingredients except the eggs, and whisk together. Then, on low heat, cook the pudding, stirring constantly, until it thickens. Remove from heat. Mix 1/4 cup of the pudding into the eggs very well and then pour it back into the pan of pudding and whisk it in well.
Allow to cool for at least 20 minutes before serving or store it in your refrigerator.
I dont have some of the fancy ingredients so I will just use what I have. I bet it will still be good.
This recipe is by my friend Yolanda. She was featured at this other web site, isnt that cool?