Chocolate Custard Pudding
Recipe by Nicole Thom-Arens
Serves 4 to 6
When the weather turns colder—whether its early fall or a rainy spring day—nothing is more comforting, to me, than a bowl of warm chocolate pudding. This dessert is a cross between an American pudding and British custard, as it uses both eggs and cornstarch as thickeners. While it comes together very easily, it does require your undivided attention for 10 minutes to whisk continuously while the pudding cooks on the stovetop.
Ingredients:
2 cups whole milk4 egg yolks1/2 cup sugar3 tablespoons cornstarch1 tablespoon Dutch-processed cocoa powder1/2 teaspoon kosher salt (Use 1/4 teaspoon if not using Diamond.)2 ounces semisweet baking chocolate2 tablespoons unsalted butter1 1/2 teaspoons vanilla bean paste
Instructions:
1) Prepare a medium mixing bowl and a fine-mesh strainer. Set aside. 2) Heat the milk in a medium saucepan on the stovetop over medium-low heat to just below simmering, being careful not to bring it to a boil or scorch it. 3) In a medium mixing bowl, add the egg yolks, sugar, cornstarch, cocoa powder, and salt. 4) Whisk the mixture until it is light in color and fully combined. 5) When the milk is hot, slowly add it, in small amounts, to the egg mixture while whisking.6) When all the milk has been added, break up the semisweet chocolate into small pieces. Add the chocolate pieces to the egg and milk mixture. 7) Return the mixture to the saucepan and return to the heat. Cook over medium heat until the mixture boils—whisk continuously. 8) Once the mixture has boiled, pour through the strainer into the medium mixing bowl. 9) Cover with plastic wrap, making sure the plastic wrap touches the top of the custard to prevent a skin from forming on top. Allow to cool slightly at room temperature if enjoying warm or store in the fridge until you are ready to use. Eat within 3 days.
Ingredients:
2 cups whole milk4 egg yolks1/2 cup sugar3 tablespoons cornstarch1 tablespoon Dutch-processed cocoa powder1/2 teaspoon kosher salt (Use 1/4 teaspoon if not using Diamond.)2 ounces semisweet baking chocolate2 tablespoons unsalted butter1 1/2 teaspoons vanilla bean paste
Instructions:
1) Prepare a medium mixing bowl and a fine-mesh strainer. Set aside. 2) Heat the milk in a medium saucepan on the stovetop over medium-low heat to just below simmering, being careful not to bring it to a boil or scorch it. 3) In a medium mixing bowl, add the egg yolks, sugar, cornstarch, cocoa powder, and salt. 4) Whisk the mixture until it is light in color and fully combined. 5) When the milk is hot, slowly add it, in small amounts, to the egg mixture while whisking.6) When all the milk has been added, break up the semisweet chocolate into small pieces. Add the chocolate pieces to the egg and milk mixture. 7) Return the mixture to the saucepan and return to the heat. Cook over medium heat until the mixture boils—whisk continuously. 8) Once the mixture has boiled, pour through the strainer into the medium mixing bowl. 9) Cover with plastic wrap, making sure the plastic wrap touches the top of the custard to prevent a skin from forming on top. Allow to cool slightly at room temperature if enjoying warm or store in the fridge until you are ready to use. Eat within 3 days.