Thoughts:
I’ll admit it: I’m a honey addict. Seriously, I buy the stuff in bulk because those squeezy bottles just don’t last long enough in this house. I even have bees out back, and hopefully this summer will get to sample some of my very own honey, made from the flowers around our gardens.
I. Can’t. Wait.
So naturally when I saw this dish in the Elder Scrolls lineup, I jumped at the chance to make it. I mean, who doesn’t love pudding? And a HONEY pudding, to boot? Sign me up!
This dish, like so many Elder Scrolls recipes, didn’t disappoint. It’s thick and richly flavored, with all the nommy goodness of pure honey, but without being overpowering. It’s a great summertime picnic contribution, and reminds me of warm, sunny days spent out in the garden. The dark earth, gently bobbing flowers, and the steady hum of bees industriously working.
I’ll admit quite readily that although I shared this with family, I personally ate two out of the four servings, and felt no regret. It’s delish.
Be sure to check out my other Elder Scrolls recipes as well, and enjoy!
Honey Pudding Recipe
Prep: 10 minutes Cooking: 10 minutes Chilling: 1 hour
Makes: 4 servings
Ingredients
- 2 cups whole milk
- 1 whole vanilla bean, or 1 tsp. extract
- 1/4 cup white sugar
- 1/2 cup honey
- 1 cup heavy cream or whipping cream
- 3 Tbs. cornstarch
- 3 egg yolks
- pinch salt
Pour the milk into a medium pot over medium heat. Split the vanilla bean down the middle with a sharp knife and scrape out the seeds. Add the seeds and the pod to the pot of milk, and bring to just under a boil. Add the sugar and honey, and stir for a few minutes to allow the vanilla to steep into the milk. Fish out the pod, scrape any remaining seeds from it, and discard.
In a separate bowl, whisk together the heavy cream, cornstarch, egg yolks, and salt. While still whisking, pour a little of the hot milk into the bowl to temper the mixture, then pour everything back into the pot. Cook for around 5 minutes more, stirring all the while, until the mixture has thickened noticeably. Remove from heat, strain into a clean bowl, and cover with plastic. Chill for at least an hour to help the pudding set.
oooooh. i might have to make this! ooooh!
In case anybody was wondering, this is deliciousssssss~
My son and I tried this as one of his recipes for his Cooking merit badge for Boy Scouts. It was amazing!
Ok I made this and I have to say, I tried to put my own spin on it. I used Cinnamon Butter Honey. Which I thought would be amazing…only mine didn’t set. :( So does anyone know if that could be the reason? Or I feel like maybe I didn’t let the milk get hot enough? My first try at pudding but it seemed easy enough.
Tastes amazing though! Think i might take it as a night cap! LOL
Was the cinnamon butter honey a type of honey or a type of butter? If it was butter you can add it at the end of the cooking time if it was a honey you probably just didn’t cook it long enough. The suggested cooking time seems on the short side of average.
I made this
it is delicious. I didn’t have heavy cream so I used half n half and it still set up fine and was very creamy thank you for sharing
Somehow mine was to liquidy….
if you dont have vanilla bean or vanilla bean extract just use regular vanilla for the same measurements that are listed. it works the same
Ours is liquid after chilling overnight…We followed the recipe, so what did we do wrong?
Sometimes this happens if the pudding has gotten too hot for too long- I’ve totally been there! In that case, the cornstarch actually breaks apart and no longer helps thicken the mixture. You could try repeating the cornstarch part on lower heat and see if that works!