Saturday, April 3, 2010

The Best Pudding Ever

Okay. So I kind of dropped the ball in regards to Easter baking this year. In my defense, I was feeling a bit off since Brownie Fail, and really uninspired because I know any sort of cutesy egg basket cupcakes or sugar cookies with fluffy bunnies on them have nothing on Cadbury Cream Eggs. What was the point?

But I did get back on the baking horse with some pudding. The best pudding ever, in fact, regardless of this crappy picture:

best chocolate pudding
I don't have a go-to pudding recipe, so I had to google for one. I still had some eggs to use up before they went bad, and I wanted it to include a few of those. I found a recipe on food network that looked pretty decent, so I adapted it a bit and it ended up being amazing-- creamy and rich.

It was also really, really sweet, even though I substituted some of the milk chocolate for dark. Next time I'd either cut back on the sugar and still use 50/50 milk and semi-sweet, or all semi-sweet and the full amount of sugar-- if you try either please let me know how it works.

best chocolate pudding richHere it is in all it's adapted glory:

2 cups plus 2 tablespoons whole milk
3/4 cup sugar
4 ounces milk and dark chocolate, chopped
3 egg yolks
2 tablespoons cornstarch
1 tablespoon butter

In a nonreactive saucepan, combine 2 cups milk and sugar. Bring the liquid up to a boil to dissolve the sugar, reduce to a simmer. Whisk in the chocolate pieces and whisk until the chocolate is completely melted. In a small bowl, whisk the yolks together.

Temper the yolks into the chocolate mixture. In another small bowl, whisk the remaining milk and cornstarch together for a slurry. Slowly add the slurry into hot chocolate mixture and mix thoroughly. Bring the liquid up to a boil and cook, stirring constantly until the mixture is thick. Remove from the heat and stir in the vanilla and butter.

Pour the pudding into a glass bowl. Place a piece of plastic wrap directly on top of the pudding to prevent a film from building. Place the pudding in the refrigerator and cool the pudding completely. Whisk the pudding until light and fluffy. Keep refrigerated.

Happy Easter!


Related Posts Plugin for WordPress, Blogger...