Ingredients with Measurements:
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 cup malted milk powder
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 3 cups whole milk
- 1/2 cup heavy cream
- 4 large egg yolks
- 6 ounces semisweet chocolate, chopped
- 2 tablespoons unsalted butter, cut into small pieces
- 1 teaspoon vanilla extract
Special equipment needed:
- Medium saucepan
- Whisk
- Medium bowl
- Fine-mesh strainer
- Heatproof bowl
- Plastic wrap
- Serving dishes
Step-by-step instructions:
1. In a medium saucepan, whisk together the sugar, cornstarch, malted milk powder, cocoa powder, and salt.
2. Gradually whisk in the milk and cream until smooth.
3. Whisk in the egg yolks until well combined.
4. Cook the mixture over medium heat, whisking constantly, until it thickens and comes to a boil, about 10 minutes.
5. Reduce the heat to low and continue to cook, whisking constantly, for 2 minutes.
6. Remove the pan from the heat and whisk in the chopped chocolate, butter, and vanilla extract until smooth.
7. Strain the pudding through a fine-mesh strainer into a heatproof bowl.
8. Cover the surface of the pudding with plastic wrap to prevent a skin from forming.
9. Chill the pudding in the refrigerator for at least 2 hours or until set.
10. Serve the pudding in individual dishes.
Time:
Preparation time: 10 minutes
Cooking time: 12 minutes
Chilling time: 2 hours
Temperature:
Cook over medium heat and chill in the refrigerator.
Serving size:
This recipe makes 6 servings.
Nutritional information:
Calories per serving: 435
Fat per serving: 25g
Saturated fat per serving: 14g
Cholesterol per serving: 174mg
Sodium per serving: 178mg
Carbohydrates per serving: 47g
Fiber per serving: 3g
Sugar per serving: 35g
Protein per serving: 8g
Substitutions for ingredients:
- You can use 2% or skim milk instead of whole milk, but the pudding will be less rich and creamy.
- You can use bittersweet chocolate instead of semisweet chocolate if you prefer a less sweet pudding.
Variations:
- Add a pinch of cinnamon or nutmeg to the pudding for extra flavor.
- Top the pudding with whipped cream or chopped nuts before serving.
- Use white chocolate instead of semisweet chocolate for a different flavor.
Tips and tricks:
- Make sure to whisk the pudding constantly while cooking to prevent lumps from forming.
- Straining the pudding through a fine-mesh strainer will ensure a smooth texture.
- Covering the surface of the pudding with plastic wrap will prevent a skin from forming.
- Chill the pudding for at least 2 hours to allow it to set properly.
Storage instructions:
Store leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pudding in the microwave or on the stovetop until warm.
Presentation ideas:
Serve the pudding in individual dishes and garnish with whipped cream or chopped nuts.
Garnishes:
Whipped cream, chopped nuts, chocolate shavings, or fresh berries.
Pairings:
Serve the pudding with a glass of cold milk or a cup of hot coffee.
Suggested side dishes:
Fresh fruit or a simple green salad.
Troubleshooting advice:
- If the pudding is too thick, whisk in a little more milk until it reaches the desired consistency.
- If the pudding is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
Make sure to cook the pudding to a temperature of at least 160°F to ensure that the eggs are fully cooked.
Food history:
Malted milk powder was invented in the late 19th century as a nutritional supplement for infants and children. It became popular as a flavoring for milkshakes and other desserts in the early 20th century.
Flavor profiles:
This pudding is rich and chocolatey with a subtle malt flavor.
Serving suggestions:
Serve the pudding chilled for a refreshing dessert.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A