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