Sunday, June 22, 2008

Boo!

Hey there! It's true, I am not really here. I am probably sitting a on a porch somewhere eating something. Or maybe wading in the ocean. Or giggling with my mum about who did exactly what at the wedding. But when I moved the blog here from over there where it used to live, a lot of my favorite recipes did not make the cut because moving old posts was a Very Annoying thing to do. So while I am gone, I (think) have set this here blog to spit out some food stuffs.

First off: chocolate pudding. Everyone should have a chocolate pudding recipe up their sleeve for the emergency chocolate craving or super fast dessert you can make when you forgot and then remembered that you have company coming for dinner. This is a "pot-de-creme" style pudding, meaning it is seriously rich and amazing but doesn't take as long to make or use 1000 egg yolks.

Chocolate Pudding, from the Tartine Cookbook

1 3/4 cups whole milk
1/2 cup + 2 tablespoons heavy cream
1/4 cup cornstarch
3/4 cup sugar
3 tablespoons cocoa powder
3 large eggs
1/4 teaspoon salt
2 1/2 ounces bittersweet chocolate, chopped

Have a fine-mesh sieve ready over a large ceramic bowl that contains the chopped bittersweet chocolate.

Combine milk and cream in a heavy saucepan and heat to just under a boil. While this is heating, combine cornstarch and sugar and sift in the cocoa, whisk until blended. In another bowl whisk the eggs with the salt until blended and then add this to the sugar mixture and whisk until well combined.

Slowly add half of the hot milk and cream mixture to the egg mixture while whisking constantly. Then pour the egg mixture back into the pan with the rest of the milk mixture and cook over medium heat, whisking constantly until the mixture has visibly thickened (208 on a thermometer if you have one, but don't sweat it if you don't as the thickening is rather dramatic). This should take 5-7 minutes depending upon how cold your eggs are.

Immediately pour the contents of the pan through the sieve (don't fret here if it suddenly looks like you have made the lumpiest pudding ever). Let the heat of this mixture melt the bittersweet chocolate. When it appears to be mostly melted, blend with an immersion mixer or your trusty whisk and some elbow grease. Portion the pudding right away, let cool. You can serve this room temperature or chilled, and I like it with a dab of unsweetened whipped cream on top.

Note: use the good stuff in the chocolate and cocoa department or this will be a rather average chocolate pudding.

1 comment:

LFHalleck said...

Congrats on the wedding! Hope all went well...Leslie
growlively.typepad.com