Homemade Chocolate or Vanilla Pudding
3 cups whole milk (preferably fresh, non-homogenized milk from a local family farm)
2 extra large, pastured eggs
1 TBSP pastured butter
1/3 cup tapioca flour (use 1/2 cup cocoa powder and 1/4 cup flour for chocolate pudding)
1/2 cup coconut sugar
3-4 drops liquid stevia (to taste)
2 tsp real vanilla extract
In a large saucepan, combine sugar and flour (and cocoa powder if making chocolate pudding). Stir in milk. Cook and stir with a whisk over medium heat until the mixture is thickened and bubbly. Cook a couple more minutes and then remove saucepan from heat.
In a small glass bowl, beat eggs or egg yolks and then gradually stir in about a cup of the cooked mixture all the while whisking vigorously. Return egg/milk mixture to the saucepan and put back on medium heat. If using eggs, cook/stir until nearly bubbly but not a boil. If using yolks cook/stir to a low boil. Reduce heat and cook/stir for a couple more minutes.
Remove from heat. Stir in butter, stevia, and vanilla. Pour into glasses (juice size glassed work great). Let cool for 5 minutes and serve warm or put in glasses in the refrigerator for a thicker, cold pudding .