When traveling with Leliana one can get a sense that the foods she enjoyed in Orlais were savory and rich. While, not as “frilly and pretentious” as Orlesian-style Lamb, this pudding bathes the senses with its thick texture, sweet taste, and rich smell. Can be served warm or cold and with or without a nut topping. I found that making this pudding in my kitchen made it taste better than any kind I’ve purchased at the grocery stores. Give this one a try. I think you’ll be pleasantly surprised. And you can always give the left overs to Chantry orphans…or your own kids.
2 cups 2% Milk
2 tbsp Cornstarch
1 large Egg
2/3 cup Sugar
1 tsp Almond Extract
1 tsp Vanilla Extract
1. Whisk egg, cornstarch, and one-half cup milk until well blended. The mixture will be thick. Set aside.
Make sure to do this first. Time is of the essence in pudding making.
2. Heat a two-quart pot to medium-high heat. Add sugar to melt and brown slightly. Stir occasionally to avoid burning the sugar. Use a wooden spoon or the like as the sugar will be melting and adhere to plastic utensils very easily. This will take about four minutes.
At first it will seem like nothing is happening, but the magic occurs in the last minute-and-a-half of heating. The sugar melts and turns light brown.
3. Stir remaining milk (1 1/2 cup) into the sugar. The sugar will crystallize immediately. Don’t worry, it is going to remelt quickly. Stir to mix thoroughly and remelt the sugar.
What happens when you add the milk to the caramelized sugar. The sugar will float to the top as a single sheet.
4. Take one-half cup of caramelized sugar mixture and add it to the cornstarch mixture. Blend well and then pour this new mixture into pan. Stir until the mix thickens and bubbles.
Keep stirring and heating until the pudding is thick.
5. Remove from heat and stir in vanilla and almond extract. Set aside to cool slightly and prepare the nut topping. The pudding can also be served cold, if preferred. Note: my recipe makes the pudding have a strong almond flavor because I love it. Some may prefer to decrease the amount of almond and increase the vanilla, or replace the almond with something else like raspberry or orange. Both of those options will work and are tasty.
6. Makes 9 quarter-cup servings. Can be served warm or cold.
Serve the pudding warm or cold and with or without nuts.
7. If leftovers exist, it may be stored for up to two days in the refrigerator. The leftover pudding should be served cold.
2 oz. Plain and Dry Almonds, Pecans, Peanuts, or Walnuts, unsalted
1 tbsp Unsalted Butter
1 tsp Sugar
.5 tsp Cinnamon
Melt butter and then add cinnamon and sugar. Once well mixed, add nuts and mix well. Heat skillet to medium heat. Make sure the skillet is hot before adding nut mixture. Gently toast nuts mixture until fragrant. Stir often. This will take less than five minutes. Let cool slightly before serving atop the pudding.
Nutrition Facts (without nut topping)
Total Fat: 1.6 g
Saturated Fat: .8 g
Polyunsaturated Fat: .1 g
Monounsaturated Fat: .2 g
Cholesterol: 25.1 mg
Sodium: 40.2 mg
Potassium: 107.5 mg
Total Carbohydrate: 19.3 g
Dietary Fiber: 0 g
Sugars: 17.3 g
Protein: 2.9 g
Nutrition Facts (with nut topping)
Total Fat: 6 g
Saturated Fat: 1.9 g
Polyunsaturated Fat: .9 g
Monounsaturated Fat: 2.6 g
Cholesterol: 28.6 mg
Sodium: 40.4 mg
Potassium: 153.6 mg
Total Carbohydrate: 21.8 g
Dietary Fiber: .9 g
Sugars: 18.5 g
Protein: 4.2 g