Licorice pudding – wait, what? Yes, you can take one of the most accessible comfort foods and give it a kick in the pants with an assertive flavor. The maple syrup acts as a bridge between the creaminess and the licorice, making the whole thing an elevated and complex custard. I highly recommend serving it with a spicy gingersnap cookie not only to balance the texture but also to add another favorite flavor of Scandinavians (the most notorious of licorice fans).
This recipe is based on our original one for Maple Pudding. It will make enough for two so double it if you want more.
1 cup milk
½ cup Runamok Black Jelly Bean Maple
½ cup heavy cream
Pinch salt
1 egg yolk
2 Tbsp cornstarch
1 ½ Tbsp butter
½ tsp vanilla
Gingersnaps or other crispy cookie
Put ½ cup milk, Black Jelly Bean Maple, heavy cream, and a pinch of salt in a medium sized pot. Heat until just a few small bubbles start to form. Turn off heat.
In a small bowl, combine remaining ½ cup milk, egg yolk and cornstarch. Whisk until all lumps are gone. Add a small amount of the hot milk mixture to the egg mixture. Whisk vigorously. Continue to slowly add all of the milk, stirring constantly, and then return it all to the pot. Turn the heat on medium low and whisk. Continue to cook until it starts to thicken, about 5 minutes. Remove from the heat and add the butter and vanilla, stir until combined.
Chill the pudding for several hours until cold. Serve with ginger snap cookies and whipped cream. Serves two.
