Ingredients with Measurements:
- 12-14 chocolate biscuits
- 1 cup milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/4 cup unsalted butter, melted
- 1/4 cup chocolate chips
- 1 tablespoon cornstarch
- 1/4 cup water
- Vanilla sauce:
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Special equipment needed:
- 9x9 inch baking dish
- Mixing bowls
- Whisk
- Saucepan
- Wooden spoon
- Oven
Step-by-step instructions:
- Preheat the oven to 350°F (180°C).
- Grease the baking dish with butter or cooking spray.
- In a mixing bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla extract, and salt until well combined.
- Dip the chocolate biscuits in the milk mixture and arrange them in a single layer in the prepared baking dish.
- Pour the remaining milk mixture over the biscuits and let it soak for 10-15 minutes.
- In a small bowl, mix together the melted butter and chocolate chips until well combined.
- Drizzle the chocolate mixture over the soaked biscuits.
- Cover the baking dish with foil and bake for 30-35 minutes or until the pudding is set.
- Remove the foil and bake for an additional 5-10 minutes or until the top is golden brown.
- In a saucepan, whisk together the cornstarch and water until smooth.
- Add the milk, heavy cream, sugar, and vanilla extract to the saucepan and whisk until well combined.
- Cook the sauce over medium heat, stirring constantly, until it thickens and coats the back of a spoon.
- Serve the warm chocolate biscuit pudding with the vanilla sauce on top.
- Time:
Preparation time: 20 minutes
- Cooking time: 45 minutes
5. Temperature:
- Preheat the oven to 350°F (180°C).
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 420
- Fat: 26g
- Carbohydrates: 40g
- Protein: 7g
- Sodium: 200mg
- Sugar: 31g
Substitutions for ingredients:
- You can use any type of chocolate biscuits for this recipe.
- You can use half-and-half instead of heavy cream.
- You can use brown sugar instead of granulated sugar.
- You can use dark chocolate chips instead of milk chocolate chips.
Variations:
- You can add chopped nuts or dried fruit to the pudding for extra texture and flavor.
- You can use different flavored biscuits, such as vanilla or strawberry, for a different twist.
- You can add a layer of sliced bananas or strawberries between the biscuits for a fruity twist.
Tips and tricks:
- Make sure to let the biscuits soak in the milk mixture for at least 10-15 minutes to ensure they are fully saturated.
- Use a spatula to gently press down on the biscuits to ensure they are fully submerged in the milk mixture.
- If the pudding is browning too quickly, cover it with foil and continue baking.
Storage instructions:
- Store any leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pudding, place it in the microwave for 30-60 seconds or until warm.
Presentation ideas:
- Serve the pudding in individual ramekins for a more elegant presentation.
- Top the pudding with whipped cream or chocolate shavings for extra decadence.
Garnishes:
- Whipped cream
- Chocolate shavings
- Fresh berries
Pairings:
- Coffee
- Hot chocolate
- Red wine
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the pudding is not setting, bake it for an additional 5-10 minutes or until it is firm to the touch.
- If the pudding is too dry, add more milk to the mixture before baking.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
- Chocolate biscuit pudding is a classic British dessert that has been enjoyed for generations.
Flavor profiles:
- Rich
- Decadent
- Chocolatey
- Creamy
- Sweet
Serving suggestions:
- Serve the warm chocolate biscuit pudding with a drizzle of vanilla sauce on top.
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