I love vanilla and chocolate pudding, but sometimes I crave something a little fancier. Well, fancier tasting but just as easy to make! Mocha pudding- add in a pinch of espresso powder, cocoa powder and white chocolate and you have a crowd pleasing dessert warm or cold.
I am awash with eggs at the moment (8 a day!) and this is one recipe that helps me use up my eggs is a super decadent way. Next recipe I tell you how to make use of the whites!
2 cups of whole milk
1/2 cup light cream
1/3 cup sugar
3 1/2 tablespoons cornstarch
2 tablespoons cocoa powder
1 teaspoon expresso powder
1/8 cup chopped white chocolate
1 vanilla bean (or 1 teaspoon vanilla extract)
3 egg yolks
1 tablespoon butter
Pour the milk and cream into a saucepan. If using, split the vanilla bean lengthwise and scrap out the seeds with the back of a knife. Add the seeds and pod to the cream and milk mixture. Bring the mixture to a simmer over medium heat.
Meanwhile, combine the sugar, cornstarch, espresso powder, cocoa powder and salt in a bowl. Whisk to combine. Add the three egg yolks and whisk them into the dry ingredients until you have a thick paste.
When your milk mixture is simmering, ladle about a 1/4 cup of it into your egg yolk paste. Mix the ladled milk and paste together well. Repeat another 2 times. This is called tempering, where you slowly raise the temperature of your egg mixture to avoid scrambling your yolks. Add the tempered egg yolk mixture to the saucepan with the remaining cream mixture. Turn the heat to low, and whisk continuously until your mixture becomes thick.
Add the tablespoon of butter, white chocolate and vanilla extract, if using. Mix well to combine. Pass the whole mixture through a sieve to remove the vanilla bean and any lumps that may have formed. Enjoy immediately, or put into a container to chill. Press plastic wrap onto the surface of your pudding to avoid the formation of a skin.
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