Pudding on the Stove
To make this successfully, have all your ingredients pre-measured and ready to add to the saucepan when instructed.
Give yourself plenty of time on your first try. It might take you a few times to get the consistency just right.
If it fails, you still have a thick, flavorful milk to drink.
Just chill in the refrigerator and sip on it whenever you sit down to plot your next pudding attempt!
Heat milk gently in a large saucepan until it begins to steam. Stir, if necessary, to keep from sticking to pan.
Turn up heat to medium and add the salt and honey, constantly stirring with a whisk.
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.)
Stir until mixture thickens and reduces about 10 percent.
Turn down the heat, and add two lightly beaten eggs, and beat for 2 minutes.
Add butter and vanilla. Stir for one more minute.
Remove from heat; dispense into glass container.
Allow to cool without a lid on until the steam stops rising.
Cover and refrigerate.