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1 vanilla pod (seeds and pod)
300ml whole milk
60g caster sugar
1 tablespoon cornstarch
2 free-range organic egg yolks (beaten)
1 teaspoon almond extract
300ml double cream
150g Dutch macaroons + extra (to garnish)
200ml double cream + 1.5 tablespoon sugar
50g dark chocolate (roughly chopped)
At the weekend we make an extravagant dessert, not only with Dutch macaroons but also with chocolate and whipped cream. The recipe is child-friendly, no alcohol is involved! (and you won't miss the taste either) It is recommended to keep this pudding for special occasions. Not because it's so much work, that is actually not bad. What is bad is the amount of calories ;)) but we gladly run them off later, because this pudding is definitely worth it!
How to make the Dutch Macaroon Pudding
Please mind! Start 1 day early
Pour the milk into a saucepan.
Fill the pudding mold with cold water.
Scrape the vanilla pod entirely empty.
Add the seeds and pod to the milk.
Add 45g sugar to the milk.
Set 15g (1 tablespoon) sugar aside
Boil the milk a few minutes on low heat.
Separate the eggs and beat the egg yolks.
Beat in 1 tablespoon water, the 15g sugar and cornstarch.
Remove the vanilla pod from the milk.
Pour the milk into the egg mixture.
Stir it well until combined.
Pour it back into the pan.
Allow the mixture to cook for a minimum of 2 minutes, cook but do NOT BOIL!
Stir the mixture until well combined.
Keep stirring continuously.
Till it has thickened after the 2 minutes.
Allow to cool to lukewarm, stir now and then.
Chop the macaroons and chocolate roughly.
Whip the cream with the sugar stiff in the mixer.
Fold it in two parts into the custard mixture.
Fold it until smooth, do not over-stir it.
Add the cookies to the pudding.
Fold in together with the chocolate.
Empty the pudding mould.
Fill it with the pudding.
Cover the pudding and place in the refrigerator.
Day 2
- Get the pudding from the refrigerator and remove the foil
- Place a bowl on the mold and flip both together
- give it one firm shake
TIP! If the pudding won't come out of the mould place it briefly in warm water
Beat the cream with the sugar into stiff peaks.
Garnish the pudding with whipped cream and halved cookies.
Happy Sunday!