My friend Glen, mentioned in the doughnut post, is often down in the galley in the wee morning hours when I’m making all the decisions about what we’ll be eating for the rest of the day. I’ll often share out loud what I’m thinking because one, I know he likes to hear the winding road of my thought process, and two, I like to share with him because it helps me to hear, in my own words, what I’m thinking about. Somehow, when it’s outside of myself and in the space of the galley I’m able to see the big picture a little more clearly.
In any event, because I’m having these ‘out loud’ conversations, Glen gets a preview and many times an input. Long before he talked me into doughnuts, he talked me into pudding. Sure, it’s a pain to stand over the wood stove and stir it until it thickens, however, the creamy, sublime result is totally worth the effort. This is one I just made up this summer and will have to share with Glen when he sails with us again.
Chocolate Cashew Pudding
For an extra rich dessert, serve with whipped cream on top and dusted with cocoa powder.
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 cups whole milk
2 teaspoons vanilla extract
2 cups semi-sweet chocolate cut into small chunks
1/2 cup cashew butter
In a thick bottomed pot, combine the sugar, cornstarch, milk, and salt. Bring to a full boil over medium heat whisking often to make sure the bottom doesn’t scorch. Remove from heat and add the vanilla extract and then the chocolate. Let the chocolate melt from the heat of the mixture, stirring occasionally until the chocolate is melted. Add the cashew butter and again mix well. Transfer to small serving bowls, cover with plastic wrap and chill.
Serves 4 to 6
Annie
Making all of the women in the household happy – the husband too, actually.
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