Did you know that corn-free pudding is super hard to find? That's because corn starch is really good at making pudding texture. I use arrowroot starch instead. Which is pickier, but it still makes great pudding!
First, you whisk the dry ingredients together. You could do this in a separate bowl to protect the non-stick surfaces. I usually just do it in the pan so I don't have to clean extra bowls.
Then you whisk in the milk. Why milk into dry instead of the other way around? Because the dry stuff tries to clump up in the milk if you do it the other way.
Note the temperature setting in the photo. That is just while I'm doing the initial stirring. Once things are together, jack it up to medium. Arrowroot needs more heat to activate as a thickener than corn. So if you leave it on medium-low like most pudding recipes, you can stir until your arm falls off but it will not get any thicker. It needs to be on medium and you need to stir constantly so the milk doesn't scald.
Once, it's thickened, pull it off and add the vanilla and a bit of butter to keep it creamy. It will be thick enough to push off so part of the pan is clear, but still pour-able.
I don't judge whatever temperature you prefer your pudding to be when you eat it. But if you're turning it into banana pudding it needs to cool to room temperature first.
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