Conny's hazelnut pudding

Ingredients for 1 servings:

• 500 ml hazelnut milk (hazelnut drink)
• 50 g hazelnuts
• 60 g sugar
• 35 g starch flour
• 1 pinch of nutmeg
• 1 pinch of anise
• 1 pinch of cloves
• 1 pinch of cinnamon
• 1 pinch of cardamom

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 40 minutes

dairy-free, vegan

The hazelnut pudding tastes great even without the spices, but with the spices, it’s truly special. Chop the hazelnuts into small pieces and roast them in a pan over high heat without oil. As soon as the nuts turn a light to medium brown and you can smell a light roasted aroma, remove them from the heat and let them cool on a plate. Place the cooled nuts in a blender with a little nut milk and blend until smooth. The finer the nuts, the creamier the pudding will be. However, if you prefer chunky pieces in the pudding, simply leave them coarser. Combine the cornstarch and sugar in a large cup and stir in a little nut milk until lump-free. Bring the nuts, nut milk, and spices to a boil in a saucepan, stirring constantly. As soon as the nut milk boils, stir in the cornstarch with a whisk. Leave on the heat and stir until the pudding thickens. Then remove from the heat and pour into a bowl to cool. If you don’t want a pudding skin, spread a very thin layer of sugar on top. Once the pudding has cooled to room temperature, you can refrigerate it. Tip: Coconut blossom sugar also works great here instead of sugar.