I made chocolate pudding one afternoon because I wanted to make a treat for some chocolate loving friends and, well, I had milk, eggs and cocoa. With all the elaborate desserts you find these days pudding seems so basic, but I think that's what makes it so particularly lovely. Just a few spoons and you feel satisfied. I adapted this recipe by Tyler Florence. I cut back on the sugar a bit, like I always do since most all dessert recipes are too. darn. sweet. I added a pinch of espresso powder, and some Nutella, since Nutella makes everyone happy. Both are completely optional, or you could even add more Nutella. The pudding has a rich cocoa taste and a nice hint of hazelnuts. This recipe makes about 4 good portions.
2 c whole milk
1/3 c sugar
1/3 c natural cocoa powder
4 t corn starch
3 egg yolks
2 t vanilla extract
1/4 t salt
1/4 c nutella
1 t espresso powder (optional)
Put 1 1/2 cups of the milk, the sugar, and the cocoa in a saucepan. Bring to a simmer, over medium-high heat. Remove from the heat. Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, vanilla, espresso powder and nutella in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more. Pour the pudding into ramekins or a bowl. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set
ليست هناك تعليقات:
إرسال تعليق