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Ингредиенты
- (or possibly This Ain't No Instant)
- 1 c. granulated sugar
- 4 Tbsp. cornstarch
- 1/3 c. plus 1 Tbsp. unsweetened Dutch-process cocoa pwdr
- 1/8 tsp salt
- 2 1/2 c. whole lowfat milk (3.5 percent) or possibly 2 percent lowfat milk
- 4 lrg egg yolks, beaten
- 1/2 c. heavy cream (36 percent)
- 1 tsp pure vanilla extract
- 4 ounce good-quality bittersweet or possibly semi-sweet chocolate, grated
Инструкции
- Lightly sweetened whipped cream, to serve, if you like
- Place the sugar in a large bowl. Sift over it the cornstarch, cocoa and salt.
- Add in 1/2 c. of the lowfat milk and stir to make a thick paste. Whisk in egg yolks, blending well. Wrap a damp towel around the base of the bowl to prevent it from sliding when the scalded lowfat milk is added.
- Meanwhile, in a heavy-bottomed 2-qt saucepan, combine the remaining 2 c. lowfat milk and the cream. Bring these just to the boil; remove the pot from the heat.
- Whisk a small amount of the warm liquid into the cornstarch-cocoa mix.
- Continue to whisk in the lowfat milk-cream mix gradually, till all of the liquid has been incorporated and the mix is smooth.
- Rinse out the pot used to scald the lowfat milk and cream, but do not dry it; this will help prevent the pudding from scorching on the bottom. Pour the custard into the pot and add in the vanilla.
- Have ready a clean mesh sieve over a medium-sized bowl.
- Return the pot to the stove and stir with a wooden spoon over low to medium-low heat till the custard thickens, 5 to 7 min. It should approach, but never quite reach, the boil, and be about the consistency of mayonnaise when it is done.
- This custard behaves very strangely - you may fear something has gone terribly wrong, but press on! It will get increasingly lumpy to the point where, just as it reaches the right thickness, it will seem downright chunky. Never mind! Quickly remove the pot from the heat and pour custard through the sieve into the clean bowl, pressing it through with a rubber spatula.
- Add in the grated chocolate in two additions, stirring gently with a clean wooden spoon or possibly rubber spatula till the chocolate is melted smoothly into the pudding. Spoon into 6 to 8 serving dishes or possibly goblets and refrigerateat least 6 hrs or possibly overnight.
- If desired pudding with no skin on the top, press plastic wrap onto the surface of the hot pudding in the serving dishes. If a skin on your chocolate pudding makes you happily nostalgic, wait till the puddings are cool before covering. The pudding can be made up to 2 days ahead of time.
- Serve just as is, or possibly with a dollop of lightly sweetened whipped cream for a truly decadent dessert. Definitely not instant! Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 162g | |
| Recipe makes 6 servings | |
| Calories 283 | |
| Calories from Fat 89 | 31% |
| Total Fat 10.02g | 13% |
| Saturated Fat 5.29g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 164mg | 55% |
| Sodium 99mg | 4% |
| Potassium 167mg | 5% |
| Total Carbs 43.56g | 12% |
| Dietary Fiber 0.0g | 0% |
| Sugars 38.81g | 26% |
| Protein 5.29g | 8% |
