- Beat the eggs in a large bowl and set aside.
- In a large kettle, heat the milk and maple syrup on Medium heat, stirring often.
- Heat the milk until it is hot to the touch, around 120 degrees.
- Remove the milk from the heat.
- Ever so slowly, pour the milk into the eggs (not the eggs into the milk) while whisking constantly. Take your time...If the milk is added too fast, it will cause the custard to get 'grainy'.
- Pour the milk/egg mixture back into the kettle.
- Warm the custard gradually on Low to Medium heat, stirring often so it won’t stick.
- Heat until very hot, but not boiling... around 190 degrees.
- It will get slightly thick and creamy, coating the back of your spoon instead of running right off.
- If it starts to look curdled, remove from heat immediately. You can beat it with a stick blender at this point and it will smooth right up.
- Stir in the vanilla.
- Pour into glass bowls and chill in the frig.
This will not be as thick as your store-bought puddings, but it will thicken more as it chills. Enjoy!
~The Farmer's Wife