Monday, May 21, 2012

Velvety Chocolate Pudding

SL, it's ALL your fault I made pudding for dessert. You made pudding, posted it on Facebook that it was so easy and I filed it away in my little memory (really little memory) that the next time I'm serving leftovers, pudding is a must. Then Lucinda Scala Quinn made it on her cooking show and proved it was easy. Dang it. That was it. I had to do it!! So I am using her recipe (thanks Mad Hungry)But it proves how easy it is to make something from scratch. I've only made it from a box. It's easy but the ingredients are pretty much everything I had in my pantry. Now I can't wait to try other varieties. Even as simply as vanilla or butterscotch.

Velvety Chocolate Pudding
3 1/2 tablespoons all-purpose flour
3 tablespoons best-quality cocoa powder
1 cup sugar
Hefty pinch of coarse salt
1 1/2 cups milk
2 tablespoons unsalted butter, softened
1 large egg, well beaten
1 teaspoon pure vanilla extract
Whipped cream, for garnishing (optional)

In a medium bowl mix together flour, cocoa powder, sugar, and salt.
whisk it together
Now take a strainer and put it over the pan you plan on cooking
and dump the mixture into the strainer. This is to eliminate lumps. Cocoa can have lumps.
Now you have a fine mist in the pan :)

Beat up the eggs just so they are ready to go. One can never be too ready
whisk in the milk
Over medium heat, stir the mixture until thickened, about 2 1/2 minutes.
slice you butter. Again because one can never be too ready
Stir in the butter.

Whisk 1 tablespoon of the hot chocolate mixture into the beaten egg and return to the pudding in the pan.
they call this tempering the egg. Yes Grandma I was paying attention

Stir in the vanilla and cook to completely thicken, 2 to 3 more minutes.
Strain through a sieve and pour the pudding into four to six 6-ounce pudding cups.
Now I covered with plastic wrap so there wasnt a skin on the top
placed each one one on a cookie sheet and into the refrigerator
top with some whipped cream and lick the bowl clean


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