Milk Chocolate Pudding

Milk Chocolate Pudding

Recipe from The CIA's Baking At Home with The Culinary Institute of America

Start to finish 2 1/2 hours, 30 minutes active.

3/4 cup sugar, divided 1/3 cup cornstarch 1/4 cup unsweetened cocoa powder 3 cups whole or low-fat milk (divided use) 2 large eggs 2 large egg yolks 4 ounces milk chocolate, melted 2 tablespoons unsalted butter 1 teaspoon vanilla extract Whipped cream, for garnish (optional) Chocolate shavings, for garnish (optional)

In a large bowl, whisk together 1/4 cup of the sugar with the cornstarch and cocoa powder, breaking up any lumps. Stir in 1/2 cup of the milk, the eggs and egg yolks. Whisk until smooth. Set aside. Combine the remaining 2 1/2 cups milk with the remaining sugar in a heavy-bottomed saucepan and bring to a boil over medium heat. Temper the egg mixture by gradually adding about a third of the hot milk mixture, whisking constantly. Pour the tempered egg mixture into the pan with the remaining milk mixture. Cook the pudding base over a medium heat, stirring constantly, until the mixture reaches a boil and is quite thick and smooth, about 4 to 5 minutes. Remove the pan from the heat. Temper the chocolate by adding about 1/2 cup of the pudding base and stirring until very smooth. Pour the tempered chocolate into the base, add the butter and vanilla extract, then stir until well blended. Pour the pudding into eight 6-ounce ramekins or custard cups. Place a piece of parchment or waxed paper directly on the surface of each pudding to prevent a skin from forming. Pierce the paper in 2 or 3 places to let the heat escape. Chill for at least 2 hours before serving. If desired, garnish with a dollop of whipped cream and chocolate curls.

Makes 8 servings.

Nutrition information per serving (made with whole milk, not counting garnishes): 290 cal., 7 g pro., 12 g fat, 38 g carbo., 115 mg chol., 70 mg sodium, 1 g fiber

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