Low Sodium Mocha Pudding with Lemon Curd

Total time2 hr 40 min

Prep time20 min

Cook time20 min

Low Sodium Mocha Pudding with Lemon Curd

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Ingredients

4 servings

For the mocha pudding

3 tbsp cornstarch
Argo Gluten Free Corn Starch 16 oz Bob's Red Mill Cornstarch 18 oz Maizena Corn Starch Unflavored - 14.1 Oz Let's Do...Organic Organic Cornstarch, 6 oz Frontier Co-Op Organic Cornstarch 16 oz Pkg
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2 tsp unsweetened cocoa powder
1 tsp instant espresso powder
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 cups milk
3 tbsp maple syrup
1 oz dark chocolate (70% or higher), finely chopped
1 tsp vanilla extract

For the lemon curd

3 pasteurized egg yolks
3 tbsp maple syrup
¼ cup fresh lemon juice (from about 2 lemons)
1 tsp lemon zest
2 tbsp unsalted butter
1 pinch fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

1 tbsp fresh lemon zest, for garnish (optional)

Instructions

1
In a medium saucepan, whisk together the cornstarch, cocoa powder, instant espresso powder, and salt until evenly combined. Gradually whisk in the milk in a thin stream, then whisk in the maple syrup until smooth with no dry lumps remaining.
2
Set the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and begins to bubble at the edges, about 8–10 minutes. Once the first large bubbles break the surface, cook for 1 minute more, whisking steadily, until the pudding is thick enough to coat the back of a spoon and a finger drawn through leaves a clean line.

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