Note that this pudding is very thick and creamy, even without the cornstarch. If you’re in a rush, just ladle into cups and serve as is, or chill first to serve the puddings cold.
SERVES: 2
INGREDIENTS:
- 1 cup blanched unsalted hazelnuts, soaked for several hours or overnight
- 1 1/4 cups hot water
- 2 tablespoons pure maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 1 1/2 teaspoons cornstarch
INSTRUCTIONS:
- Rinse and drain the hazelnuts. Add to a high-speed blender, along with the fresh hot water and the maple syrup, vanilla, cinnamon, and salt. Puree until smooth, about 1 minute. (Do not strain.)
- Pour into a small heavy saucepan. Spoon 2 tablespoons of this mixture into a small bowl, and whisk in the cornstarch until smooth.
- Bring the mixture in the saucepan to a boil over medium-high heat. Once the mixture comes to a boil, whisk in the cornstarch mixture, stirring, and boil until the pudding thickens slightly more, 1 minute.
- Pour into two 8-ounce dessert glasses or coffee cups. Serve warm or cover, chill until cold (at least 2 hours), and serve cold.
