I made chocolate pudding tonight using a recipe from Food52. It was good, not great, and I was reminded of a chocolate pudding recipe someone posted on the boards many moons ago. Could have sworn I saved it but I guess I didn't.
And because I remember random pieces of information, I *think* the title was something like Best.Chocolate.Pudding. Ever. But I could be wrong about that.
Anyway, if anyone can lay their hands on it, I'd love to try it again.
I **love** pudding. Chocolate or butterscotch. I will search through my stuff. Hope I find it. I've never made it. Maybe I will if I find it. You remember it as being better than the one you just made, if I understand correctly. Yum. This is right time of year for something like that..I like mine while it's still warm. Sigh.
NOT chocolate (yet), but here is a BUTTERSCOTCH that Valchemist liked:
* Exported from MasterCook *
Butterscotch Pudding (Oregonian)
Recipe By :Ellen Jackson Serving Size : 0 Preparation Time :0:00 Categories : Desserts Puddings & Custards
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup unsalted butter -- (1/2 stick) 4 egg yolks 4 tablespoons cornstarch 3/4 teaspoon salt 2 cups whole milk 1 cup whipping cream 3/4 cup firmly packed light brown sugar -- plus 2 tablespoons firmly packed light brown sugar 1 teaspoon molasses 2 teaspoons vanilla
Melt the butter in a small saucepan over medium heat. Cook until the butter is golden brown and smells nutty, 5 to 7 minutes. Skim off any foam and discard. Pour clear butter into a bowl leaving any dark sediment behind. Set aside.
Put egg yolks in a bowl and whisk lightly; set aside.
Put the cornstarch and salt in a large nonreactive saucepan and add the milk and cream over low heat while whisking. Raise the heat to medium-high and add the brown sugar and molasses while stirring often with a wooden spoon or heat-resistant spatula until brown sugar dissolves.
Pour about 1/2 cup of the hot milk/cream mixture into the yolks and whisk vigorously. Repeat the process two more times before pouring the warmed yolk mixture back into the pan of hot milk. Add the browned butter and cook, stirring constantly, just until pudding thickens. This should take 3 to 5 minutes. Add the vanilla and strain the pudding through a fine sieve into a clean bowl. Divide pudding among individual serving dishes or leave in one large bowl; lay a piece of plastic wrap directly on the surface of the pudding(s) to prevent a skin from forming. Chill pudding(s) for at least 1 1/2 hours to set up.
Makes 6 to 8 servings
PER SERVING (based on 8 servings): calories: 431 (67% from fat); protein: 4.6 grams; total fat: 32 grams; saturated fat: 19.2 grams; cholesterol: 208 mg; sodium: 279 mg; carbohydrate: 32.6 grams; dietary fiber: 0
valchemist SAYS: this recipe is so easy and delicious if you like butterscotch pudding. I love that it can be made quickly with ingredients you always have on hand. I used 3 cups whole milk instead of a mixture of milk and cream. And I think lowfat milk may work fine, too (but not sure). it is quite sweet, so a small amount really suffices. also, what I found was really great and what seemed to cut the sweetness a bit was to drop in a few nestle dark chocolatier chips. don't drop them in when it's hot or they'll melt away. but don't wait til it's cold or they'll be too hard. but really, the pudding is great on its own. 02/15/08 community.cookinglight.com/showthread.php?t=115855
NOTES : Brown butter and a touch of molasses are what give this old-fashioned favorite its rich color and flavor. If you're concerned about the fat content, it's perfectly acceptable to substitute 2 percent milk for the whole milk and half and half for the cream.
Heat 3 cups of milk till it forms a little skin on top. Mix all the other ingredients together. Add to the hot milk stirring constantly over medium heat till bubbles break open. Should be nice and thick. Eat as is or pour in a baked pie shell and serve with whipped cream.
Chocolate Pudding 3
Recipe By :Enchanted Broccoli Forest by Katzen
4 ounces semisweet chocolate 3 tablespoons packed light brown sugar 2 cups milk (for richer-tasting pudding, use evaporated milk) dash salt 3 tablespoons cornstarch 1/2 teaspoon vanila Optional: 1 egg yolk for extra richness
In a heavy saucepan, combine the chocolate, sugar, and milk. Heat very gently, whisking constantly until all thechocolate is melted, and the mixture is uniform. Be sure you don't boil or burn the milk.
Combine salt and cornstarch in a small bowl. Pour in about 3/4 cup of the hot mixture. Whisk vigorously until all the cornstarch is dissolved, and whisk this solution back into the saucepan. Keep whisking, and cook the pudding over very low heat about 8-10 more minutes, or until thick and glossy. (As pudding thickens, you can graduate from using a whisk to using a wooden spoon. Whatever you use, keep stirring). Remove from heat.
Stir in the vanilla. Beat in the optional egg yolk (or not). Transfer the hot pudding to a serving bow, or toindividual units. Chill completely before serving.
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NOTES : I used either 1% milk. I didn't add in the egg. We like to eat this warm rather than waiting for it to cool. __________________
And this must Be Chocolate Pudding #1 because it had no number -- just a familiar name.
Chocolate Pudding Posted by hAndyman
2 cups milk 1/4 cup flour 1/4 cup cocoa 1/2 cup white sugar 1 egg
butter, vanilla and salt, to taste
Heat milk in a double boiler. Mix flour, cocoa, and sugar in a separate bowl; mix in egg very well; when milk is hot, pour a small amount into the paste and mix very well, then add the paste mixture back into the milk, stirring constantly on the stove until thoroughly mixed and thickened. When thick, remove from heat, add a blob of butter and about a half tsp of vanilla and a shake of salt.
Andy's notes: I never use a double boiler but that requires slow heating and constant gentle whisking. For date or banana pudding, omit cocoa and use brown sugar instead of white. When pudding is made pour it over a large bowl or individual bowls containing either sliced dates or bananas or both, as you wish, amounts also as you wish. For vanilla pudding, omit the cocoa, use white sugar, and up the vanilla to 1 or 1-1/2 teaspoons (or more, as you wish).