Baileys Almande Pudding

Fact: It’s bad form to show up to a party empty-handed. But it’s even worse to show up with a half-made dish that requires chopping, oven space or a couple of saucepans to finish. This sweet custard is your remedy. Prepared in individual ramekins (up to three days in advance, if needed), this dairy-free dessert is light and fluffy but also features a hint of Baileys Almande for a subtle kick. Tote along some raspberries and roasted almonds to garnish the dishes right before serving for brunch or just about any springtime occasion.

Makes 8 servings
Start to Finish: 1 hour (including chilling time)

Ingredients

2½ cups almond milk

½ cup Baileys Almande

1/3 cup honey

1/3 cup sugar

¼ cup cornstarch

1 teaspoon pure vanilla extract

Pinch salt

1 cup fresh raspberries, for garnish

½ cup chopped roasted salted almonds, for garnish

Directions

1. In a medium pot, bring the almond milk, Baileys Almande, and honey to a simmer over medium high heat.

2. In a medium bowl, whisk together the sugar and cornstarch to combine. When the almond milk mixture comes to a simmer, gradually add the sugar/cornstarch mixture to the pot, whisking constantly to combine.

3. Reduce heat to medium low and cook, whisking constantly, until the mixture thickens.

4. Remove the pot from the heat and stir in the vanilla extract, almond extract and salt.

5. Transfer the pudding into 8 small ramekins (about 4 oz each) and cover directly with plastic wrap. Refrigerate until chilled, about 30 to 45 minutes.

6. When the pudding is chilled, top each with 2 tablespoons raspberries and 1 tablespoon chopped almonds. Serve immediately.

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