Licorice Pudding

9 ingredients
11 steps

Ingredients

  • 34 cup very finely chopped i m good Old Fashioned Black licorice (new & improved, sticks or pieces, 3 3/8 oz, see my profile) or 34 cup fruit flavored licorice (sticks or pieces, 3 3/8 oz, see my profile)
  • 14 teaspoon salt
  • 4 12 cups whole milk
  • 13 cup sugar, plus
  • 2 12 tablespoons sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons cornstarch
  • 3 large egg yolks
  • 1 12 tablespoons unsalted butter

Directions

  1. 1
    Combine licorice, salt, 4 cups milk, and 1/3 cup sugar in a 2- to 3-quart heavy saucepan and heat over moderately low heat (do not let boil), stirring frequently, until licorice is dissolved, 18 to 20 minutes.
  2. 2
    (If licorice is not completely dissolved, let mixture stand off heat, uncovered, whisking occasionally, 10 minutes.
  3. 3
    ).
  4. 4
    Increase heat to moderate and bring milk mixture to a bare simmer.
  5. 5
    Stir together cornstarch and remaining 1/2 cup milk in a small bowl.
  6. 6
    Whisk cornstarch mixture into licorice mixture and simmer, whisking, 2 minutes to thicken.
  7. 7
    Whisk together egg yolks and remaining 2 1/2 tablespoons sugar in a medium bowl until combined well, then add hot milk mixture in a slow stream, whisking.
  8. 8
    Return to saucepan and cook over moderate heat, stirring constantly, until thermometer registers 170F Immediately pour through a fine-mesh sieve into a clean bowl and stir in butter until incorporated.
  9. 9
    Chill pudding, its surface covered with a round of wax paper, until very cold, about 4 hours.
  10. 10
    Just before serving, gently whisk pudding, then divide among 6 glasses or bowls.
  11. 11
    Serve with almond cakes.

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