Ingredients with Measurements:
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 egg yolks
- 1/4 cup unsalted butter, cut into small pieces
- 1/2 cup chocolate chips
- 1/2 cup chopped nuts (optional)
Special equipment needed:
- Medium saucepan
- Whisk
- Mixing bowl
- Measuring cups and spoons
- Pudding cups or ramekins
Step-by-step instructions:
1. In a medium saucepan, combine the whole milk, heavy cream, granulated sugar, cornstarch, and salt. Whisk until smooth.
2. Heat the mixture over medium heat, stirring constantly, until it thickens and comes to a boil.
3. Reduce the heat to low and continue to cook for 2-3 minutes, stirring constantly, until the pudding is thick and smooth.
4. Remove the saucepan from the heat and stir in the vanilla extract and egg yolks.
5. Add the unsalted butter and stir until melted and well combined.
6. Pour half of the pudding mixture into a mixing bowl and add the chocolate chips. Stir until the chocolate is melted and well combined.
7. Pour the remaining pudding mixture into another mixing bowl and add the chopped nuts (if using). Stir until well combined.
8. Spoon the chocolate pudding mixture into the bottom of the pudding cups or ramekins, filling them about 1/3 of the way.
9. Spoon the nut pudding mixture on top of the chocolate pudding, filling the cups about 2/3 of the way.
10. Cover the pudding cups with plastic wrap and refrigerate for at least 2 hours, or until set.
11. Serve chilled.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- Makes 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 28g
- Carbohydrates: 44g
- Protein: 6g
Substitutions for ingredients:
- You can use half-and-half instead of heavy cream for a lighter version of the pudding.
- You can use almond milk or coconut milk instead of whole milk for a dairy-free version of the pudding.
- You can use dark chocolate chips instead of milk chocolate chips for a richer flavor.
Variations:
- You can add different flavors to the pudding, such as cinnamon, nutmeg, or orange zest.
- You can add different mix-ins to the pudding, such as dried fruit, coconut flakes, or crushed cookies.
Tips and tricks:
- Make sure to whisk the pudding constantly while cooking to prevent lumps from forming.
- Use a rubber spatula to scrape the sides and bottom of the saucepan while cooking to prevent burning.
- Let the pudding cool slightly before adding the egg yolks to prevent them from curdling.
- Use a fine-mesh strainer to strain the pudding mixture before pouring it into the pudding cups to remove any lumps.
Storage instructions:
- Store the filled milk pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- You can reheat the filled milk pudding in the microwave for 30 seconds to 1 minute, or until warm.
Presentation ideas:
- Serve the filled milk pudding in individual pudding cups or ramekins.
- Top the pudding with whipped cream and chocolate shavings for a fancy presentation.
Garnishes:
- Whipped cream
- Chocolate shavings
- Chopped nuts
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested side dishes:
- Fresh fruit
- Shortbread cookies
- Biscotti
Troubleshooting advice:
- If the pudding is too thick, add a little more milk to thin it out.
- If the pudding is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure to refrigerate the filled milk pudding promptly after cooking to prevent bacterial growth.
Food history:
- Milk pudding has been a popular dessert in many cultures for centuries, with variations such as rice pudding, tapioca pudding, and custard.
Flavor profiles:
- Creamy
- Sweet
- Chocolatey
- Nutty
Serving suggestions:
- Serve the filled milk pudding chilled for a refreshing dessert.
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