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Before the Mellowing Year, Serial #4 and Creamy Chocolate Pudding

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So now that we’ve reached the ripe old age of three, it seems like a good time to get back to basics.

And one of the most basic dessert skills is making home-made pudding. We’re not talking about the powder in a box/slosh in some milk pudding mix. We’re talking about eggs and corn starch and tempering and raise the heat slowly so as not to scorch it pudding.

I bet there are a lot of people out there who have never made pudding from scratch, either because they are intimidated by the idea or because they think using a pudding mix is a whole lot easier. But home-made pudding is not that difficult, and the results are worth the effort.

And for this back-to-basics exercise, we’re going to sweeten the pot (so to speak) by giving you a recipe for Creamy Chocolate Pudding. This pudding is so rich it is delicious by itself, or it can be used in a pie or a parfait or mini-pastries. See, that’s the thing–once you’ve made home-made pudding, you’ll be looking for excuses to use it in all sorts of recipes.

Or just make a batch and eat it all right out of the pot. That’s O.K. too.

creamy chocolate pudding

Creamy Chocolate Pudding

2 large egg yolks

1/2 cup granulated sugar

3 Tablespoons cornstarch

3 cups whole milk

1 cup semisweet chocolate chips

pinch of salt

1 Tablespoon vanilla extract

whipped cream to garnish

Add the egg yolks and granulated sugar to a mixing bowl. Whisk the ingredients together, then stir in the cornstarch. The mixture will be pretty thick. Set aside.

Add the whole milk, semisweet chips, and salt to a pot and place over medium heat. Stir the mixture constantly until the chocolate melts. Temper the eggs by scooping 1/4 cup of the chocolate mixture and whisk into the egg yolk batter. Once this is well incorporated, whisk in another 1/4 cup. Once the egg yolk batter is warmed, pour it back into the melted chocolate and whisk all ingredients together. Continue to whisk this mixture constantly, over medium heat until mixture is thickened, or about 5 minutes. Once the mixture begins to bubble, stir constantly for 1 more minute. Remove the pudding from the heat and stir in the vanilla.

Divide this mixture between 4 cups. Place plastic wrap directly on pudding (to prevent a skin from forming) and refrigerate for at least 2 hours.

Serve pudding chilled with a dollop of whipped cream.

Makes 4 1-cup servings.

homemade chocolate pudding

{Adapted from Recipe Girl}

Before the Mellowing Year, Serial #4, audio © Jeffrey Anderson

Before the Mellowing Year, Serial #4, text © Jeffrey Anderson


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