My friend Glen sails with us regularly and is often down in the galley in the wee early-morning hours when I’m making all the decisions about what we’ll be eating for the rest of the day. I’ll often share out loud what I’m thinking because I know he likes to hear the winding road of my thought process. Because I’m having these out-loud conversations, Glen gets a preview and, many times, input. Long before he talked me into doughnuts (his favorite), he talked me into pudding.
Makes
2 servingsIngredients
- 1 ½ cups whole milk or oat milk
- ¼ cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- Pinch of kosher salt
- ¼ cup tahini
- ½ cup shaved bittersweet chocolate
- ¼ cup heavy cream optional
- 1 teaspoon cocoa powder optional
Instructions
- Whisk the milk, sugar, cornstarch, vanilla, and salt together in a small saucepan. Bring to a full boil over medium heat, whisking often to make sure the bottom doesn’t scorch. When the mixture comes to a boil, remove from the heat, add the tahini, and whisk well until fully incorporated.
- Add the chocolate and let the mixture sit, stirring occasionally, until the chocolate is melted. Transfer to two 1-cup Mason jars or mugs, cover with plastic wrap, and chill.
- For an extra-rich dessert, whip the cream to soft peaks, dollop onto the pudding, and dust with cocoa powder. Serve cold.
