Chocolate Pudding

As I mentioned in my review post of Daisy Cake Bakes (that you can read here), I tried the Chocolate Pudding. Never in my life have I had Chocolate Pudding that was this good. In fact, to call it Chocolate Pudding, is to underestimate its magnificence. I mean, who would think to serve Chocolate Pudding at the conclusion of an elegant meal? With this one, you can. This is the apotheosis of Chocolate Pudding.

It takes a little bit of effort, largely standing at the stove and stirring. Turn on your favorite program or music, and be patient, it is well worth it. The recipe states that it takes 8 to 10 minutes to become thick and bubbly. Using my gas stove, at the medium low setting, it took me exactly 20 minutes. But, I had the television on watching spring training baseball, so my attention was diverted, and it didn’t seem bad at all. What I ended up with was the richest, densest, most chocolatey chocolate pudding I have ever experienced in my life. It is so rich, that you can only serve it in small portions. In the photo here I used three-quarter cup ramekins, that was too much. If you have any adorable little dishes, get those out, spoon in the ambrosia that is this pudding, top it with a little whipped cream, and you have a delicious, elegant, and memorable dessert.

Chocolate Pudding
From Daisy Cakes Bakes by Kim Nelson
Makes 2 cups

1 1/2 half cups sugar
1/2 cup Dutch-processed cocoa powder
1/4 cup cornstarch
1/4 teaspoon salt
3 large egg yolks
1 14-ounce can evaporated milk (I could only find 11-ounce cans, it worked for me)
1/4 cup (1/2 stick) unsalted butter, melted
2 teaspoons vanilla extract

In a one and a half-quart heavy-bottomed saucepan, whisk together the sugar, cocoa, cornstarch, and salt. Whisk in the egg yolks and evaporated milk until smooth. Set the pan over medium-low heat and cook, whisking constantly, until thick and bubbly, 8 to 10 minutes (it took me 20 minutes exactly). Remove the pan from the heat and whisk in the butter and vanilla.

Put the putting into a bowl and cover with plastic wrap, making sure that the plastic touches the entire surface of the putting to prevent a thick, robbery film from forming. Refrigerate until cold, at least three hours or overnight.

PRINT RECIPE

This post is linked to:

Dishing It & Digging It

Full Plate Thursday

Thursday Favorite Things
Feathered Nest Friday
Funtastic Friday
Best of the Weekend
Pink Saturday
Snickerdoodle Create Bake & Create

Grace at Home

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Daisy Cakes Bakes by Kim Nelson, Reviewed

If you’re not familiar with Daisy Cakes, let me educate you. Daisy Cakes is a South Carolina-based mail-order bakery that will deliver, to your home, the most delicious Southern cakes you can imagine. They don’t come cheap, as you can also imagine, but the good news is that Daisy Cakes founder, Kim Nelson, has just published a book called Daisy Cakes Bakes: Keepsake Recipes for Southern Layer Cakes, Pies, Cookies, and More released TOMORROW, and all of the recipes are within! 

If a non-baker like me is going to recommend a baking cookbook, then you know it’s got to be good. There’s so much more here than the delicious cakes, mouthwatering pies, and, my favorite dessert of all, cookies. You will also find wonderful recipes for sauces, glazes, ice creams, and custards. 

The selection of recipes is one of the most unique I have ever seen. Although I’m not known to be a pie person, I am totally intrigued, and will definitely be trying, the Long Island Iced Tea Pie. Imagine, if you will, a pie that contains dark rum, vodka, gin, and tequila. What’s not to like about that? Another one that lured me in is the Caramel Pie with the mile high meringue. I cannot resist anything caramel. 

When it comes to cookies I will be trying the Mocha Cappuccino Cookies, Butter Brickle Cookies, and, who could resist a cookie called Chocolate Pillows, something that I would probably like to sleep on at night. 

This book has so much to offer in recipes, and is loaded with mouthwatering pictures, something I have come to demand in a cookbook. Let me tell you there was drool aplenty as I paged through the book for the first time. I’m not kidding, everything looked delectable! I can personally vouch for the Chocolate Pudding, that came to my rescue one day when I invited company for dinner, and had absolutely nothing for dessert. This came together in a hurry, and was sumptuous. 

The recipes are all preceded by a homey story about the author, her family, and the recipe’s origin. Concisely written and easy to understand, these are recipes for delicious baked goods that can be made with items that you already have in your pantry.

Buy one for yourself and treat a friend. You will love it!

Disclaimer: I received this book through BloggingforBooks.com in exchange for an honest review.