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Michelle Bernstein-Martinez Cookbook Michelle Bernstein-Martinez Cookbook
Couscous Pudding
Ingredients
2 cups Israeli couscous
1 vanilla bean, split and scraped
1 cup crystallized ginger, minced
¾ cup sugar
2 teaspoons ground cinnamon
1½ ounces butter
4 cups heavy cream
6 cups milk
1 cup coconut puree
Directions:
  1. Heat the butter in a heavy bottomed pot.
  2. Add the couscous and cinnamon and
  3. Stir constantly until golden in color.
  4. Add the milk and bring to a boil.
  5. Add the cream and reduce heat to a simmer, still stirring constantly.
  6. Add the sugar, ginger and coconut milk.
  7. Cook the couscous until soft to the bite.