As we’ve noted before, amaranth has a gelatinous quality that makes it ideal for pudding. If you’re fan of rice pudding or tapioca, you’ll probably like this, too. Our version is spiced with a little ancho chile powder and ground cinnamon, and sweetened with coconut sugar. You can cook the amaranth in unsweetened coconut milk beverage found in the refrigerated section of health food stores (rather than the thicker, richer canned coconut milk you’d use in our Spring Vegetable Curry), or use almond milk if you prefer less pronounced coconut flavor.
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Tag Archives: pudding
Organic Vanilla Bean Pudding
This luscious vanilla pudding is a lesson in why you should use organic milk and eggs in a custard. The USDA’s 2011 decision to deregulate genetically engineered alfalfa raised concerns among organic dairy farmers, who rely on organic alfalfa to feed their herds. Certified organic fare–including milk and eggs–is still your best bet to avoid GMOs (genetically modified organisms). Heck, I even found GMO-free cornstarch to thicken this custard. And, of course, you’ll want to use organic sugar, made from sugar cane to steer clear of sugar made from GE sugar beets.
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Chai-Spiced Amaranth Pudding
Bulk-bin buys are the basis for this recipe, starting with amaranth seeds, a high-protein grain, along with golden raisins, pistachios, and the fancy salt for the brittle. Cooked amaranth has a gelatinous quality that lends itself to pudding. If you have a chai spice blend on hand, substitute 1 teaspoon for the cardamom, cinnamon, ginger, and cloves. This pudding caused a little controversy in our household. I loved the flavor and aroma of the warm spices. Richard liked the texture, but would have preferred it plain, without the spices–”like a proper English pudding.” Of course, not too many English puddings are made with amaranth, but a version of this sans spices would be a kid- and Englishman-friendly dessert.
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Mini Dark Chocolate Puddings with Chocolate Shavings
Recipe and photo by Cheryl Sternman Rule
These mini chocolate puddings are proof that good things come in small packages. Most kitchenware stores have inexpensive ramekins in varying sizes, so grab a few 2-ouncers the next time you’re out. This dessert comes together in less than 15 minutes.
1 ounce 70% dark chocolate
1 large egg
3 tablespoons brown sugar (light or dark)
2 tablespoons unsweetened cocoa powder
1 tablespoon cornstarch
Pinch salt
1 cup 2% milk
1/4 teaspoon vanilla extract
Using a large, heavy knife, “shave” the chocolate into fine shreds by slicing downward at an angle onto your cutting board. Set aside.
Whisk egg in a heavy medium bowl until yolk and white have completely combined.
In a medium saucepan off-heat, whisk brown sugar, cocoa powder, cornstarch and salt. Slowly dribble in milk, whisking all the while. (Mixture may have undissolved bumps.)
Set saucepan over medium heat and bring to a boil. As pudding cooks, use a heatproof spatula to make figure eights along the pan’s bottom, sweeping the sides occasionally as you stir. Once it you get a genuine boil, reduce the heat slightly to prevent scorching, but allow to bubble steadily for 2 minutes. Stir constantly with heatproof spatula.
Remove from heat and spoon about 1/4 of mixture atop the beaten egg, whisking egg vigorously as you add the chocolate mixture. Scrape tempered egg mixture back into saucepan, set over low heat, and cook, stirring constantly, for another minute (be gentle with the heat; you don’t want scrambled eggs).
Remove pudding from heat and stir in vanilla and 3/4 of shaved chocolate. Divide among ramekins.
To serve, sprinkle with remaining shaved chocolate. Enjoy warm, at room temp or cold (cover and refrigerate if waiting for later).
Makes 4 [2-ounce] servings