Showing posts with label kim nelson. Show all posts
Showing posts with label kim nelson. Show all posts

Thursday, March 1, 2018

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.


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