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Maple Mocha Pudding




Source of Recipe


Adapted from Maple Syrup Cookbook, by Ken Haedrich (Storey Books, 2001).


List of Ingredients




3 tablespoons cornstarch
1 tablespoon powdered instant coffee or powdered instant expresso
1 teaspoon unsweetened cocoa
Pinch of salt
3 egg yolks
3 cups milk
1/2 cup pure maple syrup
1 tablespoon butter, cut into pieces
1 teaspoon pure vanilla extract



Recipe



1. Combine cornstarch, coffee, cocoa, and salt in a large, heavy-bottomed pot and whisk to mix. Whisk the egg yolks slightly in a medium-sized bowl, then add the milk and maple syrup. Stir into the cornstarch mixture and begin to heat over medium-high heat.

2. Gradually bring the mixture to a boil, stirring gently but constantly. Be sure to scrape the sides as you stir. When the mixture finally comes to a boil, boil for 1 minute, stirring. Remove from the heat and stir in the butter and vanilla.

3. Ladle pudding into four or five individual serving bowls. To prevent a skin from forming, place a piece of wax paper--cut to size--on top of each. Cool, then chill for several hours before serving.

Serves 4-5.