The holidays are right around the corner. Try David Guas' Bittersweet Chocolate Pudding recipe this year.
Bittersweet
Chocolate Pudding
David Guas
Bayou Bakery, Coffee Bar
and Eatery
Yields 6 to 8 five-ounce portions
Ingredients
1 cup Sugar,
granulated
1 pinch Kosher
salt
4 tablespoons Cornstarch
.33 cup Cocoa powder
2.5 cups Whole
milk, divided
4 each Egg
yolks [Grade-A large]
.5 cup Heavy
cream
1 teaspoon Vanilla
extract
4 ounces Chocolate,
bittersweet [66-72%]
Procedure
Place sugar and salt in large, heatproof
bowl. Sift cornstarch and cocoa into
bowl. Add a half cup of the whole milk and
stir the mixture to make a thick paste.
In a small bowl, beat the egg yolks. Add the yolks
to the cornstarch mixture, whisking together to blend. Place a damp towel underneath the bowl to
secure it on the counter and reserve mixture.
In a heavy bottom saucepan, combine the heavy
cream and remaining two cups of whole milk.
Bring just to a boil, and then remove the pot from heat. Carefully pour about one-quarter of the hot
liquid into the cornstarch mixture, whisking constantly. Continue to whisk the
milk-cream mixture into the bowl slowly, until all of the liquid has been
incorporated and the custard is smooth.
Rinse out the pot that was used to heat the milk and cream but do not
dry it completely. Pour the custard into
the clean pot and add the vanilla.
Set aside a mixing bowl with a mesh strainer or
sieve on top of it.
Return the pot to the stove. Cook over low-medium heat while stirring with
a high heat rubber spatula or wooden spoon until the custard thickens, about
5-6 minutes. [Note that the custard will
look a bit lumpy.] Pour through a
strainer or sieve into the bowl, using the spatula to press the hot custard
through. Remove the strainer. Add half of the chopped chocolate to the
mixing bowl, stirring gently with the spatula until chocolate is completely
melted. Add remaining chocolate and stir gently with the spatula until
chocolate is completely melted.
Portion the warm pudding into custard cups or
ramekins. Wrap each in plastic wrap and
refrigerate for at least 6 hours or overnight before serving.
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