Chocolate-Almond Puddings With Amaretti Crumb Topping
Serves: 5
Rowena Kautzer
1 January 1970
Based on User reviews:
49
Spice
58
Sweetness
64
Sourness
45
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 cups
Milk (low-fat 1%)1 cup
Sugar1 cup
Unsweetened Cocoa Powder2 tbsp
Cornstarch1 tsp
Vanilla Extract1 tsp
Almond ExtractDirections:
1
) Sprinkle with crumbled amaretti and serve
2
Bring milk to simmer in heavy small saucepan
3
Whisk sugar, cocoa powder and cornstarch in heavy medium saucepan to blend
4
Gradually whisk in hot milk
5
Whisk over medium heat until mixture comes to boil, thickens and is smooth, about 4 minutes
6
Remove mixture from heat; let stand 2 minutes
7
Whisk in vanilla and almond extracts
8
Divide pudding among four 3/4-cup soufflé dishes or custard cups
9
Refrigerate until cold, about 2 hours
10
(Can be prepared up to 1 day ahead
11
Cover and keep refrigerated
12
) Sprinkle with crumbled amaretti and serve
13
Bring milk to simmer in heavy small saucepan
14
Whisk sugar, cocoa powder and cornstarch in heavy medium saucepan to blend
15
Gradually whisk in hot milk
16
Whisk over medium heat until mixture comes to boil, thickens and is smooth, about 4 minutes
17
Remove mixture from heat; let stand 2 minutes
18
Whisk in vanilla and almond extracts
19
Divide pudding among four 3/4-cup soufflé dishes or custard cups
20
Refrigerate until cold, about 2 hours
21
(Can be prepared up to 1 day ahead
22
Cover and keep refrigerated