Cashew Carob Pudding Recipe
Ingredients
| Cashew nuts | 3/4 Cup (16 tbs) | |
| Water | 3 Cup (16 tbs) | |
| Oil | 3 Tablespoon | |
| Carob powder | 3 Tablespoon, sifted | |
| Honey | 6 Tablespoon | |
| Cornstarch | 6 Tablespoon | |
| 6 tablespoons soy powder | ||
| Salt | 1/4 Teaspoon | |
| 5 whole eggs, or egg yolks | ||
Directions
Make cashew milk by putting cashew nuts and water into the container of an electric blender and blending on high speed for 2 minutes.
Combine oil and carob powder in a saucepan.
Add honey and mix with a whisk until smooth.
Sift cornstarch and soy powder into a medium sized bowl.
Add cashew milk and stir with whisk until mixture is smooth.
Stir into carob mixture.
Add salt.
Cook over medium heat, stirring constantly until mixture has boiled for approx. 2 minutes. (If you prefer, you may cook it in a double boiler.)
Beat eggs or egg yolks and add a little of the pudding mixture to them, then add egg mixture to pudding.
Remove from heat.
Pour into serving dish.
Cool completely before serving.
Combine oil and carob powder in a saucepan.
Add honey and mix with a whisk until smooth.
Sift cornstarch and soy powder into a medium sized bowl.
Add cashew milk and stir with whisk until mixture is smooth.
Stir into carob mixture.
Add salt.
Cook over medium heat, stirring constantly until mixture has boiled for approx. 2 minutes. (If you prefer, you may cook it in a double boiler.)
Beat eggs or egg yolks and add a little of the pudding mixture to them, then add egg mixture to pudding.
Remove from heat.
Pour into serving dish.
Cool completely before serving.
Chef
