Hoffman: Simple desserts for winter

Dessert need not be time-consuming to make, nor does it need to be heavy on the sugar.

Puddings and custards are just the ticket for winter, quick and easy to make, and usually require only ingredients we already have on hand. Basic vanilla or chocolate pudding are easily made from scratch. While whole milk can be used, many of us opt for dairy-free recipes. Use whatever works for you.

Bon appétit!

Fort Collins chef Linda Hoffman teaches cooking classes emphasizing dinners in 30 minutes or less. Visit comebacktothetable.com

Basic Vanilla Pudding

2 cups whole milk or coconut milk

2 egg yolks

2 whole eggs

1/3 cup organic sugar or raw local honey

1 tsp vanilla extract

Ground cinnamon or nutmeg for serving

Beat the eggs in a small bowl and set aside.

Heat the milk and sugar or honey in a saucepan over medium heat until tiny bubbles form around the edge of the pan. Remove 1/4 cup of the milk into the beaten eggs, whisking constantly. When combined, whisk in another 1/4 cup of the hot milk into the eggs. This is called “tempering,” or bringing the eggs up to temperature slowly to avoid curdling. Whisk in one more 1/4 cup measure, then slowly pour the tempered eggs into the hot milk in the saucepan, whisking constantly.

Return the pan to the heat and cook for another few minutes until the mixture thickens. Stir in the vanilla, and serve.

Tapioca Pudding

1/3 cup small pearl tapioca

3/4 cup filtered water

1 can coconut milk or 1 3/4 cups whole milk

1/4 tsp sea salt

3 egg yolks

1/2 cup organic sugar or raw local honey

1 tsp vanilla

Soak the tapioca in a saucepan covered with the water for 30 minutes. Stir in the coconut milk, slightly beaten egg yolks and salt. Cook, stirring, over medium heat until the mixture boils. Reduce the heat to very low and cook an additional 10-15 minutes, stirring often. Cool for a few minutes, then stir in the vanilla. Pour into individual ramekins to serve or into a large bowl.

I think the pudding is best warm, but it can certainly be served chilled. I typically reheat mine with a little added water. Sprinkle with ground cinnamon and toasted walnuts or pecans, if you like. You can also serve it topped with fresh fruit, or stir in raisins during the cooking if you cut the sugar in half.

Pumpkin Custard

1 can org pumpkin puree

1/2 cup real maple syrup

1 1/2 tsp ground cinnamon

1/4 tsp grated fresh ginger (no need to peel)

1/2 tsp sea salt

2 tsp vanilla

3 eggs

1 3/4 cups coconut milk

Preheat the oven to 350 degrees. Whisk the pumpkin with the coconut milk and syrup until completely combined. Whisk the eggs into the mixture, and add the vanilla and spices. Pour into individual ramekins and place into an 11x9 baking dish. Pour hot water into the baking dish, about halfway up the ramekins. Bake until set, about 40 minutes. Sprinkle with cinnamon to serve, or toasted walnuts or pecans.