Hands on Time: 10-15 minutes
War Eagle Mill Millet Flour gives this brown sugar pudding a creamy, smooth texture. Add pecans for a crunchy contrast and extra protein.
4 Tbsp white sugar
2 Tbsp butter
1/2 cup brown sugar
2 1/2 cups milk (whole, lowfat, or your favorite alternative)
1/3 cup War Eagle Mill Millet Flour
1/4 tsp salt
1 tsp vanilla
1/2 cup chopped pecans, toasted
Toast pecans in a dry skillet over medium heat, stirring frequently until lightly golden. Remove from skillet and set aside.
In same skillet, put butter and white sugar. Over medium heat, stir together until sugar melts and turns a light golden brown. Remove from heat and set aside.
In medium saucepan, whisk together brown sugar, millet flour and salt. Put over medium heat and slowly whisk in milk. Bring to a boil stirring constantly until mixture thickens. Whisk in butter and sugar mixture and continue to cook for two more minutes making sure melted sugar is incorporated. Remove from heat and whisk in vanilla and pecans, reserving 2 Tbsp nuts for garnish. Cool slightly. Serve warm or chilled. Top with a dollop of whipped cream and more toasted pecans if desired.
Recipe Tips and Tricks
For Butterscotch Pudding leave out the pecans.