Licorice Pudding

duration20 mins
meal_typeSnack, Dessert


  • ¾ cup Panda brand black licorice sticks , very finely chopped
  • 4 ½ cups whole milk
  • ¼ tsp salt
  • Sugar divided (1/3 cup and 2 ½ tbsp)
  • Cornstarch , divided (1 tbsp plus 2 tsp)
  • 3 large egg yolks
  • 1 1/2 tbsps unsalted butter
  • Best with: almond cakes


  1. In a large saucepan, add licorice, salt, 4 cups milk, and 1/3 cup sugar and stir frequently over low heat (do not let boil). Keep stirring until licorice until completely dissolved.
  2. Increase to medium heat, bringing milk mixture to a simmer.
  3. In a separate bowl, combine cornstarch and remaining milk. Whisk this into licorice mixture and simmer, whisking, 2 minutes to thicken.
  4. In a bowl, whisk egg yolks and remaining 2 1/2 tablespoons sugar until combined evenly. Add hot milk mixture in a slow stream, still whisking. Return to saucepan and cook on medium heat. Keep stirring until and check temperature with a thermometer. It should register 170°F.
  5. Using a fine-mesh sieve, pour into a bowl and stir in butter until combined well.
  6. Cover pudding’s surface with a round of wax paper and chill pudding for at least 4 hours.
  7. Before serving, gently whisk pudding and serve with an almond cake.
  8. Makes 6 servings.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.