During Snowmageddon, I made a homemade chocolate pudding that I had been wanting to make ever since getting the cookbook several years ago. However, I don't always have the best luck with puddings or other egg-based custards. For whatever reason (perhaps just needing more practice), once I add eggs to a saucepan, everything separates and gets really unpleasant and lumpy.
So, I went back to the drawing board and looked for another recipe. There are several methods to homemade pudding. In either, you need a thickening agent. For some, that would be eggs, but an easier way, for me, is cornstarch.
This recipe is good warm or cold, and would even be delicious poured into a pie crust (regular, Oreo, or graham cracker) and topped with whipped cream. (Or check out this one.) Yes, it uses whole milk. Just go for a run before eating it like I did. :) I might use a little less brown sugar next time since the point of bittersweet chocolate is its darkness, but otherwise, this is a good recipe—and you won't have to worry about what to do with a bunch of leftover egg whites.
Rich Chocolate Pudding
makes 4–5 servings
1/2 c. packed brown sugar
2 T. sugar
1/4 c. unsweetened cocoa powder
2 T. cornstarch
1/4 t. salt
2 c. whole milk
4 oz. bittersweet or semisweet chocolate, chopped
1 t. vanilla extract
In a bowl, stir together the brown sugar, sugar, cocoa powder, cornstarch, and salt with a fork until the brown sugar is broken up and the mixture is well combined. Pour into a heavy saucepan (I love my good nonstick one), and add in one cup of the milk and all of the chopped chocolate. Whisk over medium heat until the chocolate is melted and smooth.
Whisk in the remaining one cup of milk and cook, stirring frequently, for 6 to 8 minutes, until large bubbles break on the surface and the pudding is thick and smooth. Keep in mind: once the lumps form, it's hard to break them—so keep stirring/whisking!
Remove the pan from the heat and whisk in the vanilla. Pour the pudding into a glass measuring cup with a spout (you'll have about 24 ounces), then immediately and evenly transfer the pudding to four or five serving glasses—I think martini or cosmo glasses make it extra special.
Now, there are two schools of thought on homemade pudding. I, personally, hate the skin on the top of pudding (it's a rubbery texture thing), but if that sort of thing doesn't bother you, more power to you! If you don't want skin, immediately press plastic wrap directly onto the top of the pudding itself to prevent a skin from forming. Otherwise, just cover the top of the dish with plastic wrap.
This pudding can be served hot, warm, at room temperature, or cool. Store leftovers in the fridge—if there are any.
So, I went back to the drawing board and looked for another recipe. There are several methods to homemade pudding. In either, you need a thickening agent. For some, that would be eggs, but an easier way, for me, is cornstarch.
This recipe is good warm or cold, and would even be delicious poured into a pie crust (regular, Oreo, or graham cracker) and topped with whipped cream. (Or check out this one.) Yes, it uses whole milk. Just go for a run before eating it like I did. :) I might use a little less brown sugar next time since the point of bittersweet chocolate is its darkness, but otherwise, this is a good recipe—and you won't have to worry about what to do with a bunch of leftover egg whites.
Rich Chocolate Puddingmakes 4–5 servings
1/2 c. packed brown sugar
2 T. sugar
1/4 c. unsweetened cocoa powder
2 T. cornstarch
1/4 t. salt
2 c. whole milk
4 oz. bittersweet or semisweet chocolate, chopped
1 t. vanilla extract
In a bowl, stir together the brown sugar, sugar, cocoa powder, cornstarch, and salt with a fork until the brown sugar is broken up and the mixture is well combined. Pour into a heavy saucepan (I love my good nonstick one), and add in one cup of the milk and all of the chopped chocolate. Whisk over medium heat until the chocolate is melted and smooth.
Whisk in the remaining one cup of milk and cook, stirring frequently, for 6 to 8 minutes, until large bubbles break on the surface and the pudding is thick and smooth. Keep in mind: once the lumps form, it's hard to break them—so keep stirring/whisking!Remove the pan from the heat and whisk in the vanilla. Pour the pudding into a glass measuring cup with a spout (you'll have about 24 ounces), then immediately and evenly transfer the pudding to four or five serving glasses—I think martini or cosmo glasses make it extra special.Now, there are two schools of thought on homemade pudding. I, personally, hate the skin on the top of pudding (it's a rubbery texture thing), but if that sort of thing doesn't bother you, more power to you! If you don't want skin, immediately press plastic wrap directly onto the top of the pudding itself to prevent a skin from forming. Otherwise, just cover the top of the dish with plastic wrap.This pudding can be served hot, warm, at room temperature, or cool. Store leftovers in the fridge—if there are any.
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Pour about 4 ounces into each pot de crème cup or ramekin until 1/2 inch from the top. Tap the base of each cup on the counter to remove any bubbles.
Inside-Out Carrot Cake Cookies
Drop about 1 1/2 tablespoons of dough per cookie onto prepared baking sheets (I recommend using an ice cream or cookie scoop for even baking and even cookie size), about 2 inches apart, and bake until cookies are lightly browned, 12 to 16 minutes. Cool cookies on cookie sheet about 1 minute then transfer to wire racks to cool completely.