Selasa, 02 April 2013

Speculoos Pudding

Photo and recipe by: Dine and Dish
Ingredients:
  • 3 Cups Whole Milk
  • 1 3/4 cup Speculoos spread, divided (1 14oz container)
  • 1/4 teaspoon Kosher salt
  • 2 Tablespoons corn starch
  • 2 Tablespoons cocoa powder
  • 2 large yolks
  • Speculoos Cookies (optional, but highly highly recommended!)
Directions:

  1. Whisk together Milk and 1/3 cup Speculoos spread in a large pot over medium heat, until well incorporated.
  2. In a small bowl mix salt, cornstarch and cocoa powder. Add to the pot. Increase heat to medium-high and whisk continuously until boiling. Keep whisking for an additional 3-5 minutes, until mixture is smooth. Remove pot from heat.
  3. In a small bowl, whisk egg yolks. Temper them with 1/4 cup of pudding, and then add the tempered yolk mixture to the pot. Add remaining Speculoos spread. Whisk together until fully incorporated.
  4. Spoon pudding into bowls and either serve hot, or place in fridge.
  5. Optional – crumble Speculoos cookies on top of the pudding for extra yumminess!
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