Doctor's Review: Medicine on the Move

December 18, 2017

© France Ruffenach

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Chocolate pudding

When cold, this pudding has a thick texture, much like a pot de crème, and is firm enough to hold a spoon upright. It’s not the result of being rich with cream or stiff from eggs, but because chocolate is melted into the pudding at the end, firming up the custard as it cools. Eat the pudding with unsweetened softly whipped cream — if you dare.


1¾ c. (440 ml) whole milk
½ c. (125 ml) plus 2 tbsp. (30 ml) heavy cream
¼ c. (60 ml) cornstarch
¾ c. (180 ml) sugar
3 tbsp. (45 ml) cocoa powder
3 large eggs
¼ tsp. (1.25 ml) salt
2½ oz. (75 g) bittersweet chocolate, coarsely chopped


Have ready a fine-mesh sieve placed over a large heat-proof container. Combine the milk and cream in a heavy, medium saucepan and heat to just under a boil. Meanwhile, in a mixing bowl, combine the cornstarch and sugar and sift in the cocoa powder. Whisk until blended. In another bowl, combine the eggs with the salt, then add the sugar mixture and whisk well.

Slowly add half of the hot milk mixture to the egg mixture while whisking constantly. Then pour the entire mixture into the pan with the rest of the milk mixture and cook over medium heat, whisking constantly, until the mixture has visibly thickened and registers 208°F (98°C) on a thermometer. This should take 5 to 7 minutes, depending on how cold your eggs are.

Immediately pour contents of the pan through the sieve. Add the chocolate and let the heat of the milk-egg mixture melt it. When the chocolate has melted, blend with an immersion blender for a full 5 minutes until no lumps are visible. Scrape down the sides of the container with a rubber spatula as needed.

Alternatively, use a blender and work in small batches , or use a whisk to blend by hand, being extremely careful with the hot mixture. Portion the pudding right away, let cool and serve at room temperature. The pudding will keep, well covered, in the refrigerator for up to 4 days. Makes 4 to 6 servings.

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