Licorice Pudding

1. 1

   Combine licorice, salt, 4 cups milk, and 1/3 cup sugar in a 2- to 3-quart heavy saucepan and heat over moderately low heat (do not let boil), stirring frequently, until licorice is dissolved, 18 to 20 minutes.

2. 2

   (If licorice is not completely dissolved, let mixture stand off heat, uncovered, whisking occasionally, 10 minutes.

3. 3

   ).

4. 4

   Increase heat to moderate and bring milk mixture to a bare simmer.

5. 5

   Stir together cornstarch and remaining 1/2 cup milk in a small bowl.

6. 6

   Whisk cornstarch mixture into licorice mixture and simmer, whisking, 2 minutes to thicken.

7. 7

   Whisk together egg yolks and remaining 2 1/2 tablespoons sugar in a medium bowl until combined well, then add hot milk mixture in a slow stream, whisking.

8. 8

   Return to saucepan and cook over moderate heat, stirring constantly, until thermometer registers 170F Immediately pour through a fine-mesh sieve into a clean bowl and stir in butter until incorporated.

9. 9

   Chill pudding, its surface covered with a round of wax paper, until very cold, about 4 hours.

10. 10

    Just before serving, gently whisk pudding, then divide among 6 glasses or bowls.

11. 11

    Serve with almond cakes.

No additional tips available.