Honey Pudding
Makes about 2½ cups
  • 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
  • Garnish: fresh mint
  1. 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.
  2. 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.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/honey-pudding-recipe/