This is kid #2 after he snuck off outside with not 1, not 2, but 3 bowls of hot pudding. I caught him on the last one.
After making this, I'm not sure why anyone would opt for the boxed chemical instant pudding. Pudding is fun for kids...call it custard, serve it in a nice dish and it's appropriate for the finest of dinner parties.
Chocolate Pudding
Recipe adapted from Tyler Florence
2 cups whole milk
1/2 cup sugar
1/3 cup natural cocoa powder
4 teaspoons arrowroot starch
3 large egg yolks
2 teaspoons pure vanilla extract
1/4 teaspoon fine salt
3/4 cup whipping cream (optional)
Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.
Meanwhile, whisk the remaining 1/2 cup of the milk, arrowroot, salt, egg yolks, and vanilla 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 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.
Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy. Serve each pudding with a dollop of whipped cream on top.
2 teaspoons pure vanilla extract
1/4 teaspoon fine salt
3/4 cup whipping cream (optional)
Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.
Meanwhile, whisk the remaining 1/2 cup of the milk, arrowroot, salt, egg yolks, and vanilla 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 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.
Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy. Serve each pudding with a dollop of whipped cream on top.
This post is a part of Fight Back Fridays.
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11 comments:
Lovely, homemade is always better.
Just found your blog, it is great! I have yet to make my own pudding. You've inspired me to give it a go! Thanks, I'll be back often to visit!
Oh, yum.
I am telling you, there is NO substitute for homemade pudding. I don't care what Bill Cosby says :)
OOOO so happy you posted this. I tried this recipe right after I saw this episode and I askd the same exact question! WHY WHY WHY the boxed stuff. This is so easy, takes about the same time and you know exactly what goes into it. This one is pure decadence. I highly reccomend it too!
I just stumbled across your blog and have enjoyed reading the recipes. Just wanted to let you know that cornstarch is highly refined. I've had great luck substituting arrowroot powder in gravies, puddings and ice creams. It is unrefined and easily digestible.
People have overlooked homemade pudding for too long, you can't pretend a box is homemade. YUM.
Last night I made Chicken and Dumpling soup and the dumplings used 3 egg whites. I had these 3 lovely egg yolks to use and couldn't find a recipe so I tossed them....and now here you are. Thanks for posting this! I'm sure we'll be making it soon!
Yum! I'm a sucker for chocolate and puddiing so this sounds great! When i'm a bit better i'm gonna make this!
Reading you from france for a while,it's the 1st comment I leave,first of all:this pic of your "chocolated"kid is very cut :) & a lot of your recipes inpired me in my everyday cooking life!
Thank you France!
Hello back to you and yours, I made this pudding and added 1/2 of real chocolate chips, whisking until melted and poured it into a baked pie shell. Chocolate cream pie, YUM! I needed something for the chocolate lovers on our Thanksgiving table.
Have a wonderful day.
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