Recipes

Licorice Pudding

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Licorice Pudding

Licorice Pudding

amanda

Equipment

  • - Stand Mixer with Paddle Attachment (for mixing dry ingredients like flour smoothly and efficiently)

  • - Electric Hand Blender (Mixing & Whipping, for whisking eggs, sugar, and other ingredients to a smooth consistency)

  • - Double Boiler or Heatproof Bowl Set (for gently melting chocolate in licorice pudding preparation)

  • - Digital Kitchen Scale (to ensure accurate measurements of ingredients)

  • - Silicone Baking Mat & Parchment Paper Set (for lining a pan with an easy cleanup and non-stick surface)

  • - Oven Thermometer (to verify the oven temperature for baking pudding properly)

  • - Medium Sized Mixing Bowl (for combining ingredients before pouring into the pan to bake)

  • - Wooden Spoon Set (includes various sizes, useful in stirring and mixing recipe preparation stages)

  • - Measuring Cups & Spoons Set (with at least 1 cup, 2 cups, 1 tablespoon, and 1 teaspoon; for accurate measurement of dry and wet ingredients)

  • - Pudding Mold or Ramekin (for portioning out the pudding into individual servings before baking)

  • - Cooling Rack Set (to properly cool licorice pudding after baking, preventing condensation on a dish lid if stacked)

Ingredients

  • 3/4 cup very finely chopped Panda brand black licorice sticks or pieces (3 3/8 ounces)

  • 1/4 teaspoon salt

  • 4 1/2 cups whole milk

  • 1/3 cup plus 2 1/2 tablespoons sugar

  • 1 tablespoon plus 2 teaspoons cornstarch

  • 3 large egg yolks

  • 1 1/2 tablespoons unsalted butter

  • Accompaniment: almond cakes

  • an instant-read thermometer

Instructions

1

Instruction 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. (If licorice is not completely dissolved, let mixture stand off heat, uncovered, whisking occasionally, 10 minutes.)
2

Instruction 2

Increase heat to moderate and bring milk mixture to a bare simmer.
3

Instruction 3

Stir together cornstarch and remaining 1/2 cup milk in a small bowl.
4

Instruction 4

Whisk cornstarch mixture into licorice mixture and simmer, whisking, 2 minutes to thicken.
5

Instruction 5

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. Return to saucepan and cook over moderate heat, stirring constantly, until thermometer registers 170°F. Immediately pour through a fine-mesh sieve into a clean bowl and stir in butter until incorporated.
6

Instruction 6

Chill pudding, its surface covered with a round of wax paper, until very cold, about 4 hours.
7

Instruction 7

Just before serving, gently whisk pudding, then divide among 6 glasses or bowls.
8

Instruction 8

Serve with almond cakes.
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