Maple-Mocha Pudding

3 tablespoons cornstarch
1 tablespoon instant espresso powder or instant coffee
1 teaspoon unsweetened cocoa powder
Pinch of salt
3 egg yolks
3 cups milk
1/2 cup maple syrup
1 tablespoon butter, cut into pieces
1 teaspoon vanilla extract

Combine the cornstarch, instant espresso, cocoa powder, and salt in a large pot and whisk to mix. Whisk the egg yolks slightly in a medium bowl, then add the milk and maple syrup. Stir into the cornstarch mixture and begin to heat over medium-high heat.

Gradually bring the mixture to a boil, stirring gently but constantly. Be sure to scrape the sides as you stir. When the mixture finally comes to a boil, boil for 1 minute, stirring. Remove from the heat and stir in the butter and vanilla.

Ladle into four or five individual serving bowls. To prevent a skin from forming, place a piece of waxed paper, cut to size, on top of each. Let cool, then chill for several hours before serving.

Serves 4-5.

From Maple Syrup Cookbook by Ken Haedrich