by Jenny Brown
Last but definitely not the least of our family’s favorite usage of fresh goat milk is this rich, creamy, pudding recipe. It tastes like a fancy custard you’d find in a French restaurant yet it’s so simple to make!
I remember my dismay when I learned that our nostalgic and comforting tapioca pudding recipe could not be made with goat milk. The tapioca granules in the milk mixture must be heated to a boil and held for at least one minute for it to act as a thickener. You can’t heat goat milk that hot without a strong ‘goaty’ flavor developing.
So, my 13 year old son, who is a natural born ‘foody’, was determined to find a way to make a pudding with goat milk that didn’t require the milk to reach a boil.
Not only did he come up with a recipe, he came up with a recipe that tastes like it was invented by a culinary chef!
What you’ll need:
A high-powered blender such as a Vita-Mix
4 cups fresh goat milk
1/2 cup sugar
10 T. (or slightly less than 2/3 cup) cornstarch
1/2 tsp. salt
2 tsp. vanilla
2 tsp. butter
Step 2 – Add steaming milk, sugar, cornstarch, and salt to blender pitcher. Blend on high for 4 minutes.
Step 3 – reduce speed to medium (speed 5 on the Vita-Mix) and add eggs, vanilla, and butter. Blend 10 seconds.
Gotta love those bright yolks!
Step 4 – Pour into individual dessert dishes and chill until firm.