Bulk-bin buys are the basis for this recipe, starting with amaranth seeds, a high-protein grain, along with golden raisins, pistachios, and the fancy salt for the brittle. Cooked amaranth has a gelatinous quality that lends itself to pudding. If you have a chai spice blend on hand, substitute 1 teaspoon for the cardamom, cinnamon, ginger, and cloves. This pudding caused a little controversy in our household. I loved the flavor and aroma of the warm spices. Richard liked the texture, but would have preferred it plain, without the spices–”like a proper English pudding.” Of course, not too many English puddings are made with amaranth, but a version of this sans spices would be a kid- and Englishman-friendly dessert.
3 cups 1% low-fat milk
1 cup amaranth
1/2 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon salt
3/4 cup sugar, divided
1 tablespoon cornstarch
1 large egg
1 large egg yolk
1 cup golden raisins
1/2 teaspoon vanilla extract
2 tablespoons crumbled Salted Pistachio Brittle OR toasted chopped pistachios
Whisk together first 7 ingredients and 1/4 cup sugar in a medium saucepan. Bring to a simmer. Cover, and cook 25 minutes or until amaranth is tender.
Meanwhile, whisk together remaining 1/2 cup sugar, cornstarch, egg, and egg yolk. Ladle in a little of the hot milk mixture from the pan, stirring constantly with a whisk. Slowly add egg mixture to pan, whisking constantly. Bring to a boil, stirring frequently. Cook 1 minute or until thickened. Stir in raisins and vanilla. Cool to room temperature, stirring frequently to prevent a skin for forming on the surface. Refrigerate. Serve topped with crumbled Salted Pistachio Brittle.
Notes
Cook Time: 25-30 minutes
Serves 6
