in Dessert Recipes

Apricot pudding

updated

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Ingredients for 4 servings:

  • 250 ml milk
  • 250 ml puree (apricot puree), fresh
  • 44 g cornstarch
  • 3 tbsp vanilla sugar, real
  • 1 egg yolk

Instructions

Working time approx. 10 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 5 minutes; Total time approx. 4 hours 15 minutes

Whisk the cornstarch and sugar into the milk until smooth. Pureeing would also work. Immediately combine the milk with the apricot puree and bring to a boil while stirring. Immediately pour into pudding molds or bowls and let cool. Depending on the temperature, the mixture needs about 4 hours to stand. This goes well with whipped cream, apricots, or apricot compote.

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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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