Almond Pudding with Bourbon Vanilla Bean Syrup


Print Friendly, PDF & Email

Print Friendly, PDF & Email

 

Serves 4
4 cups unflavored almond milk 1/4 cup sugar 1/2 vanilla bean, split and scraped 2 tablespoons cornstarch
Vanilla Bean Syrup: 1/2 cup sugar 1/2 cup water 1/2 vanilla bean, split and scraped 1 tablespoon bourbon
Garnish: raspberries
Pour 1/2 cup almond milk in a glass measuring cup and set aside.  Pour remaining almond milk in a Dutch oven or other tall pot and add 1/2 vanilla bean.  Bring to a simmer over medium heat, being careful to not let milk boil over.  Simmer until milk is reduced to two cups, about 20 minutes.
Whisk together cornstarch and reserved almond milk. Slowly add cornstarch mixture to simmering milk, whisking constantly.  Bring mixture to a boil, add sugar and cook 1 minute, stirring constantly.  Pour pudding into martini glasses or ramekins.  Cover and refrigerate at least 4 hours or until fully set.
To make the syrup, stir together sugar, water and 1/2 vanilla bean in a small saucepan.  Bring mixture to a boil over medium-high heat, reduce heat and simmer 5 minutes.  Remove from heat and cool to room temperature before stirring in the bourbon.
To serve, pour 1 tablespoon vanilla bean syrup over each pudding and garnish with raspberry, if desired.