Amaretto Pudding
Okay, I admit it: I’m teetotal… but I won’t give up a taste of this pudding! It’s one of those spoon desserts that wins you over immediately, perfect to serve after dinner when we want something elegant without making life complicated.
You can present it in slices for a more dramatic effect, or in practical single portions.
The nice thing is that it’s also super versatile: we can prepare it lactose-free without issues and you don’t even need gelatin.
The result is a creamy pudding, delicate and fragrant, really easy to make but with a refined appearance that always stands out.
An easy dessert, refined and aromatic, perfect to pamper ourselves at the end of a meal: make it once and it will immediately become one of our favorites!
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- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups + 2 tbsp whole milk
- 1/3 cup amaretto (liqueur)
- 3 tbsp sugar
- 6 tbsp cornstarch
- 1 packet vanillin (vanilla powder)
- as needed amaretti cookies (for decoration)
Tools
- Loaf pan
- Saucepan
- Whisk
Steps
Start by placing the sugar, the cornstarch, the vanillin and a pinch of salt in a bowl. Mix the dry ingredients well.
Add a little cold milk and whisk until you obtain a smooth, lump-free cream.
Then pour in the rest of the milk and the amaretto liqueur, stirring well to combine everything.
Transfer the mixture to a saucepan and cook over medium-low heat, stirring continuously. After a few minutes it will start to thicken: keep stirring until you get a smooth, velvety cream.
Pour the pudding into a mold, level the surface and let it cool first at room temperature, then refrigerate for at least 3 hours.
Our Amaretto Pudding is ready.
When serving, carefully unmold and finish with crumbled or whole amaretti.
Storage and tips…
Store in the fridge covered with plastic wrap.
Consume within 2 days.
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