6 tablespoons corn starch
3 cups milk
? cup plus 2 tablespoons sugar
teaspoon lemon zest
cup chopped almonds or candies fruit
? cup grated or chopped semisweet chocolate


1. In a small bowl, mix the cornstarch and 1 cup of the milk until smooth.

2. In a 2 quart, heavy bottom saucepan on medium heat, cook the remaining 2 cups of milk and the sugar until it reaches a soft boil. Add the lemon zest, almonds or candies fruit, and cornstarch-milk mixture and cook until thickened, stirring continuously, about 5 minutes. Remove from the heat and let sit for 3 minutes, stirring to prevent sticking.

3. Pour 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. Serve cold.
If you like a perfectly smooth pudding, Nick Stellino suggests replacing the almonds with almond extract. You may also spike the dessert by adding 2-4 tablespoons of almond liqueur to the thickened pudding before pouring it into the dessert cups.
Milk Pudding with Almonds
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