JUST NEED A GLASS TO SHAPE!

Ingredients

• 1 liter Whole Milk (use fresh whole milk for best creaminess)
• 0.5 cup + 1 tbsp mixed All-Purpose Flour (heaped tablespoon)
• 2 tbsp Corn Starch (heaped tablespoons; can use wheat flour for a slightly different texture)
• 0.5 cup + 2 tbsp mixed Granulated Sugar (heaped tablespoon)
• 1 tsp Vanilla Powder (or 1 tsp vanilla extract)
• 2 tbsp Unsalted Butter (cut into cubes, softened)
• 0.25 cup Roasted Hazelnuts (chopped; can toast if not pre‑roasted)
• 2 tbsp Coconut Flakes (optional for coating)
• 2 tbsp Heavy Cream (heaped; for ganache)
• 80 g Bittersweet Chocolate (chopped; at least 70% cocoa)
• 2 tbsp Pistachios (roughly chopped for garnish)

Instructions

1. Gather and Measure Ingredients

   Measure all ingredients, especially the flour, corn starch, and sugar, using the heaped measurements described.

   Time: PT5M

2. Combine Dry Ingredients with Part of the Milk

   In a medium saucepan, add about half of the milk, then whisk in the flour, corn starch, and sugar until smooth and free of lumps.

   Time: PT5M

3. Cook the Pudding Base

   Add the remaining milk, place the saucepan over medium‑low heat, and stir continuously until the mixture thickens, bubbles, and reaches a custard‑like consistency.

   Time: PT12M

   Temperature: medium low heat

4. Flavor with Vanilla and Butter

   Remove the pan from heat, stir in the vanilla powder (or extract) and the butter until fully incorporated.

   Time: PT2M

5. Whisk for Silky Texture

   Using a hand mixer (or a wire whisk), whisk the warm pudding for about 5 minutes until it becomes glossy and silky.

   Time: PT5M

6. Portion into Glasses

   While still warm, pour the pudding into serving glasses. Use a ladle or spatula to help guide the flow if the glasses are tall.

   Time: PT5M

7. Chill and Set

   Cover each glass with plastic wrap, place them in the refrigerator, and let the pudding set for at least 3–4 hours or overnight.

   Time: PT4H

8. Unmold and Coat

   Gently run a thin spatula around the edges, then invert each glass onto a plate. Roll the sides of the pudding in chopped roasted hazelnuts (or coconut flakes) to coat.

   Time: PT5M

9. Prepare Chocolate Ganache

   In a small pot, heat the heavy cream over low heat until just simmering, then remove from heat and add the chopped bittersweet chocolate. Stir until smooth and glossy.

   Time: PT5M

   Temperature: low heat

10. Finish and Garnish

    Drizzle the ganache over each pudding, spreading a thin line around the sides. Sprinkle chopped pistachios on top for color and crunch.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g