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Milk Pudding with Almonds
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6 tablespoons cornstarch
3 cups milk
1/2 cup + 2 tablespoons sugar
1/4 teaspoon grated lemon zest
1/4 cup chopped almonds or candied fruit
1/2 cup grated or chopped semisweet chocolate
In a small bowl, mix the cornstarch and 1 cup of the milk until smooth. In a 2-quart, heavy-bottom saucepan on medium heat, cook the remining 3 cups of milk and sugar until it reaches a soft boil, Add the lemon zest, almonds and cornstarch-milk mixture and cook until thickened, stirring continousluy, about 5 minutes. Remove from the heat and let sit for 3 minutes, stirring to prevent sticking.
Pur into small dessert cups and cool for 10 minutes. Top with the grated or chopped chocolate and place in the refrigerator, uncovered, until ready to serve.
If you like a perfectly smooth pudding, replace the almonds with 1 teaspoon of almond extract. You can spike this dessert by adding 2-4 tablespoons of almond liqueur to the thickened pudding before pouring it into the dessert cups.
©2013 Nick Stellino Productions