Carob Pudding

I have had a lot of fun experimenting with this recipe. To be honest I had to make it several times to get it where it is today. It was hard to get it to thicken, like a pudding should be. Granted it still isn't as thick as the instant pudding you buy from the store, but it is very yummy and very creamy. The really good thing is with all of the batches that didn't turn out I was able to freeze them in little cups and make 'carob/fudge-cicles' with it. Those were very delicious, my kids loved them too. Beside just eating it on it's own, I've also used this pudding on a few different cakes I'll post later. It really is a nice rich pudding. I hope you like it as much as we do!

Carob Pudding

Ingredients

1 cup evaporated cane juice

5 tablespoons cornstarch

1/4 teaspoon salt

2 cups rice milk

1 cup carob chips

2 egg yolks

2 teaspoons vanilla extract

Directions

In a medium sauce pan combine evaporated cane juice and salt. In 1/2 cup of the rice milk mix in the cornstarch. When cornstarch is completely dissolved add to the sauce pan and turn heat on medium. Add remaining rice milk and carob chips. Stir constantly until carob melts and the mixture starts to thicken. Remove from heat. Take a tablespoon of the mixture out and add to the egg yolks and stir, repeat twice. Put mixture back on heat. Slowly add the egg yolks, stirring continually. Cook for another 2 minutes. Remove from heat and add vanilla. Chill before serving, and enjoy!