.
biancomangiare

milk pudding

ingredients


3        cups milk
6        tablespoons corn starch
1/3    cup sugar
1        tablespoon pure vanilla extract
       or  pure almond extract
2        lemon peels
       pinch cinnamon
Method

Pour one cup of milk into a saucepan with the
cornstarch and stir until the cornstarch dissolves
completely. Stir in remaining milk, sugar, extract,
lemon peels and cinnamon.

Place the pan on a burner over medium heat, and bring
to a boil while constantly whisking the liquid to prevent
lumping. Turn the heat to low, simmer and continue to
whisk until evenly thickened. Take the pan off the
burner and remove the lemon peels.

Spray the inside of 4 ramekins or cups with cold water
and pour the pudding into the molds. Cool to room
temperature, cover the molds with plastic wrap and
refrigerate for several hours.

When ready to serve, gently loosen the edges of the
pudding with your fingers, and turn the molds over onto
a small plate.

Serve plain or with fresh berries as a garnish.
LA CUCINA EOLIANA E SICILIANA
                                                         the food of the eolian islands and sicily


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copyright © la cucina eoliana e siciliana 2012 ~ all rights reserved
_________________________________________________________________________________________________________
copyright © la cucina eoliana e siciliana 2012 ~ all rights reserved
__________________________________________________________________________________________
copyright © la cucina eoliana e siciliana 2012 ~ all rights reserved