in Dessert Recipes

Egg-free pudding

updated

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Ingredients for 4 servings:

  • 500 ml milk
  • 2 tbsp, heaped cornstarch
  • 4 tbsp sugar
  • 100 g butter
  • 1 tsp vanilla paste or the pulp of a vanilla pod
  • 500 ml milk
  • 2 tbsp cornstarch
  • 4 tbsp sugar
  • 100 g butter
  • 1 tsp vanilla paste or the pulp of a vanilla pod
  • 100 g dark chocolate, milk chocolate or white chocolate

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

Muhallebi

First, put the milk, cornstarch, sugar, and vanilla paste into a saucepan and whisk until smooth. Then bring everything to a boil on the stovetop, stirring constantly. Once boiling, simmer the pudding for another two minutes, stirring constantly. Remove the pan from the stovetop and stir in the butter until melted. For the chocolate version, stir in the dark chocolate at the end, and the pudding is ready. Ladle the pudding into bowls and serve immediately. However, it can also be refrigerated to cool and set.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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