Midnight Pudding Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
4 ounce: Semisweet chocolate, chopped
Into 1/4-inch pieces,
2 cup: Half-and-half,
1/2 cup: Granulated sugar,
1/2 cup: Unsweetened cocoa,
4 large: Egg yolks,
1 tbsp: Cornstarch,
4 ounce: White chocolate, chopped
Into 1/8-inch pieces,
Directions:
Bring on the night by melting the semisweet chocolate in the top half
of a double boiler over medium heat. Stir the chocolate constantly
with a rubber spatula until it is completely melted and smooth, then
remove from the heat and set aside. Heat the half-and-half, 1/4 cup
sugar, and the cocoa in a 3-quart saucepan over medium-high heat.
When hot, whisk to dissolve the sugar. Bring to a boil. While the
cream is heating, whisk the egg yolks, remaining sugar and cornstarch
in a medium bowl until slightly thickened and lemon-colored. Pour the
boiling half-and-half mixture slowly into the egg yolks and stir to
combine. Return the mixture to the saucepan and heat over medium-high
heat, stirring constantly, until it begins to boil and becomes quite
thick, about 30 seconds. Remove the pan from the heat and transfer
the mixture to a large bowl. Add the melted chocolate, then place
the bowl in ice water and stir the pudding until it is cold. Fold
all but 2 tablespoons of chopped white chocolate into the pudding.
Portion 3/4 cup of the pudding into each of 4 dessert dishes and
sprinkle 1/2 tablespoon of the remaining white chocolate over the top
of each.
Yield: 4 servings
BAKERS DOZEN MARCEL DESAULNIERS SHOW #BD1A25
Source from luhu.jp
of a double boiler over medium heat. Stir the chocolate constantly
with a rubber spatula until it is completely melted and smooth, then
remove from the heat and set aside. Heat the half-and-half, 1/4 cup
sugar, and the cocoa in a 3-quart saucepan over medium-high heat.
When hot, whisk to dissolve the sugar. Bring to a boil. While the
cream is heating, whisk the egg yolks, remaining sugar and cornstarch
in a medium bowl until slightly thickened and lemon-colored. Pour the
boiling half-and-half mixture slowly into the egg yolks and stir to
combine. Return the mixture to the saucepan and heat over medium-high
heat, stirring constantly, until it begins to boil and becomes quite
thick, about 30 seconds. Remove the pan from the heat and transfer
the mixture to a large bowl. Add the melted chocolate, then place
the bowl in ice water and stir the pudding until it is cold. Fold
all but 2 tablespoons of chopped white chocolate into the pudding.
Portion 3/4 cup of the pudding into each of 4 dessert dishes and
sprinkle 1/2 tablespoon of the remaining white chocolate over the top
of each.
Yield: 4 servings
BAKERS DOZEN MARCEL DESAULNIERS SHOW #BD1A25
Source from luhu.jp
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Baker