A friend of mine made this recipe for a house party recently. He prepared kiwi compote to accompany it by blending kiwis and then cooking the mush until it reduced to a jam-like consistency.
Adapted from the New York Times
Yield: 4 servings
- 2 ½ cups half-and-half OR whole milk
- ⅔ cup sugar
- Pinch of salt
- 1 vanilla bean OR 1 teaspoon vanilla extract
- 3 tablespoons tapioca starch OR cornstarch
- 2 tablespoons unsalted butter, softened (optional)
- Put 2 cups of half-and-half or milk, sugar, and salt in a small or medium saucepot over medium-low heat. If using a vanilla bean, split in half lengthwise and scrape seeds into milk or half-and-half using small sharp knife, then add pod. Cook just until mixture begins to steam.
- Combine tapioca starch OR cornstarch and remaining milk or half-and-half in a bowl and blend; there should be no lumps.
- Fish pod from pot and discard. Add starch mixture.
- Cook, stirring occasionally, until mixture starts to thicken and barely reaches a boil, about 5 minutes.
- Immediately reduce heat to very low and stir for 5 minutes or so until thick.
- Stir in butter and vanilla extract, if using.
- Pour mixture into a 1-quart dish or 4 to 6 small ramekins or bowls. Put plastic wrap directly on the pudding to prevent formation of a skin, or do not cover if you like skin.
- Refrigerate until chilled, and serve within a day, with whipped cream if you like. Whisk to remove lumps if needed.