The coconut palm sugar in this dessert gives it a rich caramel flavor, and is a healthier option than table sugar due to its low glycemic level. This pudding is not overly sweet, and goes perfect with an aromatic cup of hazelnut coffee. Can be served alone, or topped with toasted almonds and dark chocolate glaze.
½ cup coconut palm sugar
2 tablespoons cornstarch
½ teaspoon salt
2 cups Silk Pure Almond or milk
2 egg yolks
2 teaspoons butter
1 teaspoon vanilla
Place egg yolks in a medium sized heat-proof bowl and beat slightly. Set aside.
Whisk sugar, cornstarch and salt in saucepan. Stir in Almond Silk. Stirring constantly, cook over medium heat until mixture boils. Boil 1 minute. Remove from heat. Gradually stir half of hot mixture into egg yolks. Then blend back into mixture in saucepan. Boil 1 minute more, stirring constantly. Remove from heat. Stir in butter and vanilla. Cover surface of pudding with plastic wrap and let stand at room temperature for 20 minutes. Spoon into serving bowls, drizzle with glaze and top with toasted almonds.
Dark Chocolate Glaze
3 squares 70% Lindt chocolate
1 tablespoon butter
1 tablespoon raw honey
Place ingredients in a microwave proof bowl and heat and stir in 10 second intervals till chocolate and butter is melted.