Tonka bean pudding

Ingredients for 6 servings:

• 1 liter of milk
• 1 tonka bean(s)
• 80 g cornstarch
• 70 g sugar
• 3 egg yolks
• 1 tsp baking cocoa
• n. B. raw cane sugar

Instructions

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

Pour about 100 ml of the milk into a small bowl. Bring the remaining milk to a boil. Add the whole tonka bean and simmer for about 10 minutes. In the meantime, separate the eggs and add the egg yolks, along with the starch and sugar, to the bowl with the milk and stir until smooth. Remove the tonka bean from the milk and remove the milk from the heat. Add 1 ladleful of the hot, but no longer boiling, milk to the bowl and stir until smooth. If any lumps have formed, strain the mixture through a sieve into the remaining hot milk in the saucepan and stir again. Return the pan to the heat and bring the pudding to a boil while stirring constantly until it reaches the consistency of pudding. Stir in the cocoa. Serve the pudding in bowls or glasses and top with the raw cane sugar, cocoa, and tonka bean zest, if desired. Tonka beans have a very distinctive flavor with notes of vanilla, marzipan, and rum. On their own, they are just as toxic as nutmeg or cinnamon, so please handle them with care.