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.
Ingredients
- 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 Salted Pistachio Brittle, crumbled (or toasted chopped pistachios)
Instructions
- 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 from forming on the surface.
- Refrigerate. Serve topped with crumbled Salted Pistachio Brittle.
Servings: 6
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