To make this successfully, have all your ingredients pre-measured and ready to add to the saucepan when instructed.

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Give yourself plenty of time on your first try. It might take you a few times to get the consistency just right.

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If it fails, you still have a thick, flavorful milk to drink.

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Just chill in the refrigerator and sip on it whenever you sit down to plot your next pudding attempt!

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Heat milk gently in a large saucepan until it begins to steam. Stir, if necessary, to keep from sticking to pan.

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Turn up heat to medium and add the salt and honey, constantly stirring with a whisk.

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Continue heating and stirring. When steam begins to rise in volume, add the flour, 2 TBS at a time, constantly stirring. (Cocoa/carob should be added at this time, if desired.)

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Stir until mixture thickens and reduces about 10 percent.

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Turn down the heat, and add two lightly beaten eggs, and beat for 2 minutes.

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Add butter and vanilla. Stir for one more minute.

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Remove from heat; dispense into glass container.

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Allow to cool without a lid on until the steam stops rising.

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Cover and refrigerate.