Instructions

1. The day before, mix one of the cups of milk with the 1/4 cup of oat flour.
2. Let this set out for 1 hour, and then put it in the refrigerator for the next 23 hours.
3. In a bowl, cream together the butter and honey.
4. Then add the eggs and salt, and the spices, and keep mixing or whisking until it is frothy.
5. Then add the oat flour and milk sour and the other cup of milk, and continue whisking well until all is combined.
6. Add the vanilla water with all of the solids.
7. Pour the contents of the bowl into a cool saucepan, and then set the heat to medium low.
8. Whisk with a wire whisk until it is hot and just about to boil.  Then turn the heat down to low.
9. Continue to whisk it briskly even though at some point it will boil a little.
10. In time, it will thicken up and start to resemble a pudding.
11. Continue whisking until it reaches a good thickness, but be mindful that it will get even thicker as it cools.
12. When it gets to be about the texture of tomato paste, remove the saucepan from the heat, and continue to whisk until it is not boiling at all.

Serving Tips