Dandelion Syrup with Vanilla Pudding

Ingredients:

  • 1 cup of natural dandelion syrup
  • 2 cups of milk
  • 1/2 cup of sugar
  • 3 tablespoons of cornstarch
  • 2 eggs
  • 1 teaspoon of vanilla extract
  • Butter (for greasing the mold)

Instructions:

  1. In a saucepan, combine milk, sugar, and vanilla extract. Bring to a boil over medium heat.
  2. In a separate bowl, whisk together eggs and cornstarch until smooth.
  3. Slowly add the dandelion syrup to the egg and cornstarch mixture, continuously whisking to avoid lumps.
  4. Gradually pour the hot milk mixture into the egg mixture, stirring constantly.
  5. Return the mixture to the saucepan and place it over medium heat.
  6. Cook the pudding, stirring constantly, until it thickens and becomes a creamy consistency. This will take about 5-7 minutes.
  7. Remove the saucepan from the heat and let the pudding cool slightly.
  8. Grease a mold with butter to prevent sticking.
  9. Pour the prepared pudding into the mold and distribute it evenly.
  10. Place the mold with the pudding in the refrigerator for 2-3 hours to set.
  11. You can garnish the pudding with whipped cream or fresh dandelions when serving.

Enjoy your meal!