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Old Fashioned Milk Chocolate Pudding
2 cups plus 2 tablespoons milk
3/4 cup sugar
4 ounces milk chocolate, chopped
3 large egg yolks
2 tablespoons cornstarch
1/2 teaspoon pure vanilla extract
1 tablespoon unsalted butter
1 cup Sweetened Whipped Cream, recipe follows
2 ounces semisweet chocolate shavings
Combine the heavy cream, vanilla, and sugar in a medium-size mixing bowl and, using an electric mixer, whip until soft peaks form. In a medium-size nonreactive saucepan, combine 2 cups of the milk and the sugar over medium-high heat.
Bring to a boil and stir to dissolve the sugar, then reduce the heat to medium. Add the chopped chocolate and whisk until it completely melts. Remove from the heat.
Combine the egg yolks, cornstarch, and the remaining 2 tablespoons milk in a small mixing bowl and whisk until smooth. Slowly add the chocolate mixture, whisking constantly, until it is all used. Pour the mixture back into the saucepan and cook over medium heat until the mixture thickens, 3 to 4 minutes. Remove from the heat. Add the vanilla and butter and stir until the butter melts.
Pour the mixture into a glass bowl. Press a piece of plastic wrap down over the surface to prevent a skin from forming. Let cool completely.
Refrigerate for 4 hours. Remove the plastic wrap and beat with a wire whisk until smooth. To serve, spoon into dessert bowls and garnish with the whipped cream and chocolate shavings.
Serves 6.
Sweetened Whipped Cream:
2 cups heavy cream
1/2 teaspoon pure vanilla extract
2 teaspoons sugar
With electric mixer, whip cream, vanilla and sugar till done.
Yields about 3 cups.
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Old Fashioned Milk Chocolate Pudding
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Category: Recipes
Prep Time: Cook Time: Total Time:
Old Fashioned Milk Chocolate Pudding
2 cups plus 2 tablespoons milk
3/4 cup sugar
4 ounces milk chocolate, chopped
3 large egg yolks
2 tablespoons cornstarch
1/2 teaspoon pure vanilla extract
1 tablespoon unsalted butter
1 cup Sweetened Whipped Cream, recipe follows
2 ounces semisweet chocolate shavings
Combine the heavy cream, vanilla, and sugar in a medium-size mixing bowl and, using an electric mixer, whip until soft peaks form. In a medium-size nonreactive saucepan, combine 2 cups of the milk and the sugar over medium-high heat.
Bring to a boil and stir to dissolve the sugar, then reduce the heat to medium. Add the chopped chocolate and whisk until it completely melts. Remove from the heat.
Combine the egg yolks, cornstarch, and the remaining 2 tablespoons milk in a small mixing bowl and whisk until smooth. Slowly add the chocolate mixture, whisking constantly, until it is all used. Pour the mixture back into the saucepan and cook over medium heat until the mixture thickens, 3 to 4 minutes. Remove from the heat. Add the vanilla and butter and stir until the butter melts.
Pour the mixture into a glass bowl. Press a piece of plastic wrap down over the surface to prevent a skin from forming. Let cool completely.
Refrigerate for 4 hours. Remove the plastic wrap and beat with a wire whisk until smooth. To serve, spoon into dessert bowls and garnish with the whipped cream and chocolate shavings.
Serves 6.
Sweetened Whipped Cream:
2 cups heavy cream
1/2 teaspoon pure vanilla extract
2 teaspoons sugar
With electric mixer, whip cream, vanilla and sugar till done.
Yields about 3 cups.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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