Jessica Bernestein
Peek a Baby NY
An egg-free lightly spiced pudding. Comfort food at its best!
| Pudding | ||
|---|---|---|
| 1⁄3 | c | pure maple syrup |
| 2 1⁄12 | tbsp | cornstarch |
| 1⁄8 | tsp | salt |
| 1⁄8 | tsp | nutmeg |
| 2 | c | Stonyfield Organic Whole Milk |
| 2 | tsp | pure vanilla extract |
| Whipped Cream | ||
| 1 | c | Stonyfield Organic Heavy Whipping Cream |
| 1⁄8 | tsp | cinnamon |
| Amaretto liqueur (generous splash, optional) | ||
In a medium saucepan, whisk together maple syrup, cornstarch, salt and nutmeg and 1/3 cup of the milk. When mixture becomes smooth, add remaining milk and mix well.
Heat over medium heat, stirring constantly, until mixture begins to thicken.
Bring to a simmer and then reduce heat slightly. Cook for about minute, continuing to stir constantly.
Remove from heat and stir in vanilla extract.
Pour into 4 oz ramekins and cover tightly with plastic wrap.
Chill in refrigerator for at least 2 hours
Serve cold with Spiced Amaretto Whipped Cream and a sprinkling of nutmeg.
Mix Amaretto and cinnamon into cold cream.
Using an electric stand mixer with a whisk attachmebt, or hand beater, whip cream until stiff peaks form. With an electric beater, this should take about 5 minutes.