Dress up chocolate pudding with a bit of fennel to give it a licorice flavor.
Prep time:10 minutes
Total time:40 minutes, plus refrigeration
Yield:Makes 2 to 4 desserts
Spiced Chocolate Pudding
16 ounces2% milk
1 3-inch sectioncinnamon bark
6fennel seeds, crushed, plus dash of whole seeds, divided
1 tablespoonorange zest
6 tablespoonsgranulated sugar, divided
1 teaspoonvanilla extract
3 tablespoonsunsweetened cocoa powder
1 1/2 tablespoonscornstarch
1 tablespoonground flax
1/2 ouncedark chocolate, chopped
1 tablespoonunsalted butter
Heat milk, cinnamon, cloves, crushed fennel, orange zest, 2 tablespoons sugar and vanilla extract in medium-sized saucepan over medium heat. Bring to low boil, stirring often, about 6 minutes. Remove from heat to cool, about 10 minutes.
In medium-sized mixing bowl combine remaining sugar, cocoa powder and cornstarch. Stir. Add egg and ground flax. Stir to combine, about 1 minute. Slowly stir milk into bowl, about 3 minutes.
Return mixture to saucepan over medium heat. Bring to low boil, stirring constantly. Add dark chocolate. Reduce heat and simmer about 4 minutes, or until mixture thickens. Remove from burner and stir in butter.
Spoon pudding into custard cups. Cool to room temperature and refrigerate 3 to 4 hours to allow flavors to fuse. Sprinkle with fennel seeds.