• 6/26 Choc Pudding Day - 5

    From Dave Drum@1:18/200 to All on Friday, June 24, 2022 10:34:14
    June 26 - National Chocolate Pudding Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chocolate Pudding w/Raspberry Cream
    Categories: Puddings, Fruits, Chocolate, Dairy
    Yield: 2 servings

    1 c (240 ml) whole milk
    1 lg Egg yolk
    5 tb + 1 ts (75 g) granulated
    - sugar
    5 tb (30 g) Dutch-process cocoa
    - powder
    1 tb Cornstarch
    pn Salt
    1 1/2 ts Vanilla extract
    1/2 c (80 g) fresh raspberries
    1/3 c (80 ml) heavy cream

    Add the milk and egg yolk to a measuring cup. Whisk to
    combine.

    Add 5 tablespoons sugar, the cocoa powder, cornstarch
    and salt to a medium saucepan, and whisk to combine,
    breaking up any lumps. Whisk the milk and egg yolk
    mixture into the sugar mixture until smooth.

    Set the pan over medium-low heat and cook the mixture
    until it thickens and starts to bubble, stirring the
    mixture constantly with a rubber spatula and making sure
    to scrape the corners and bottom of the pan. Once it
    bubbles, cook for an additional minute until thick and
    creamy, taking extra care to scrape the bottom and sides
    of the pan to avoid scorching the mixture, 6 to 8
    minutes total. If you do get a few small lumps, whisk
    the mixture vigorously for a few seconds to smooth them.
    Stir in 1 teaspoon vanilla extract.

    Spoon the pudding into two small serving bowls or
    glasses, and press a piece of plastic wrap on the
    surface of each pudding to prevent a skin from forming.
    Chill for at least 1 hour and up to 2 days.

    When you are ready to serve the pudding, make the
    raspberry cream: Combine 1/2 teaspoon sugar with about 4
    raspberries in a small bowl. Mash them together with a
    fork and macerate. In a medium bowl, whisk the cream
    with the remaining 1/2 teaspoon sugar and 1/2 teaspoon
    vanilla to medium peaks. Dollop the mashed raspberries
    over the top of the whipped cream and fold a few times.
    (The mixture should be streaky.)

    Top the pudding with the remaining raspberries and a
    dollop of the whipped cream. Serve immediately.

    By: Yossy Arefi

    YIELD: 2 servings

    RECIPE FROM: https://cooking.nytimes.com

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