Ingredients
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¾ cup Panda brand black licorice sticks , very finely chopped
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4 ½ cups whole milk
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¼ tsp salt
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Sugar divided (1/3 cup and 2 ½ tbsp)
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Cornstarch , divided (1 tbsp plus 2 tsp)
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3 large egg yolks
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1 1/2 tbsps unsalted butter
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Best with: almond cakes
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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.
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Increase to medium heat, bringing milk mixture to a simmer.
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In a separate bowl, combine cornstarch and remaining milk. Whisk this into licorice mixture and simmer, whisking, 2 minutes to thicken.
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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.
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Using a fine-mesh sieve, pour into a bowl and stir in butter until combined well.
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Cover pudding’s surface with a round of wax paper and chill pudding for at least 4 hours.
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Before serving, gently whisk pudding and serve with an almond cake.
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Makes 6 servings.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.