Prep 15 mins
Cook 0 mins
Found on line but I've never tried this. Prep time is a guess since I've never made these. Serve with Almond Cakes #234935. Posted for ZWT3.
- 177.44 ml very finely chopped black licorice (sticks or pieces, 3 3/8 oz)
- 1.23 ml salt
- 1064.65 ml whole milk
- 78.07 ml sugar, plus
- 36.97 ml sugar
- 14.79 ml cornstarch
- 9.85 ml cornstarch
- 3 large egg yolks
- 22.18 ml unsalted butter
- 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.).
- Increase heat to moderate and bring milk mixture to a bare simmer.
- Stir together cornstarch and remaining 1/2 cup milk in a small bowl.
- Whisk cornstarch mixture into licorice mixture and simmer, whisking, 2 minutes to thicken.
- 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.
- Chill pudding, its surface covered wax paper, until very cold, about 4 hours.
- Just before serving, gently whisk pudding, then divide among 6 glasses or bowls.
Real hit! I did boldly double the licorice in the recipe, to make it more licoricey, and when melting it, I left just tiny specks of licorice there in the end (and obviously did not sieve it), we thought they were quite nice there, for the eye appeal and mouth appeal, both.