Chocolate Pudding
This pudding was not planned. Usually I'm not very spontaneous, but when I bake ideas just come to me and I have to see them through.
I feel like pudding is something that seems like it would take a lot of effort and skill, but it was pretty easy for me so it would be pretty easy for you.
The one thing that I did not like about making pudding was the waiting. First, waiting for it to thicken. That only took 15 minutes, but 15 minutes of constant whisking is not what I would voluntarily do on a regular basis. But it really wasn't that bad.
The cooking portion of this pudding was pretty interesting, actually. I was whisking it and it was still liquid, all fine and dandy, then all of a sudden at 15 minutes it just transformed and became thicker, then I saw the first bubble. I wonder what the science behind that would be...
The hard part was waiting three whole hours for it to cool! And as you can tell, I might not have waited the three hours before tasting it. Maybe.
Pudding isn't the only thing I don't like waiting for, though. I also cannot stand waiting for jello to harden. That's also three or so hours, if I recall correctly, but I can't do it. I just can't. So I don't. I eat the jello after one hour in the fridge. But it's so good! It's just hard enough to not be liquid and it's so delicious.
I also like eating the jello powder as I'm waiting for the water to boil. All the citric acid and sugar will probably rot my teeth, but I love it.
Recipe (from Martha Stewart):
2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1/3 cup cocoa powder
2 1/2 cups milk
4 egg yolks
2 tablespoons butter, cut into small pieces
1 teaspoon vanilla
Whisk together sugar, cornstarch, salt and cocoa powder in a pot. Add milk in small increments and whisk to make a paste. Add the rest of the milk and the egg yolks and whisk together.
Heat on medium, whisking constantly, until you see a large bubble form and pop. Turn heat to low and whisk for one additional minute.
Pour pudding through a sieve and add butter and vanilla. Cover with plastic wrap directly on the surface of the pudding and cool for at least three hours.
Whisk pudding before serving.
I feel like pudding is something that seems like it would take a lot of effort and skill, but it was pretty easy for me so it would be pretty easy for you.
The one thing that I did not like about making pudding was the waiting. First, waiting for it to thicken. That only took 15 minutes, but 15 minutes of constant whisking is not what I would voluntarily do on a regular basis. But it really wasn't that bad.
The cooking portion of this pudding was pretty interesting, actually. I was whisking it and it was still liquid, all fine and dandy, then all of a sudden at 15 minutes it just transformed and became thicker, then I saw the first bubble. I wonder what the science behind that would be...
The hard part was waiting three whole hours for it to cool! And as you can tell, I might not have waited the three hours before tasting it. Maybe.
Pudding isn't the only thing I don't like waiting for, though. I also cannot stand waiting for jello to harden. That's also three or so hours, if I recall correctly, but I can't do it. I just can't. So I don't. I eat the jello after one hour in the fridge. But it's so good! It's just hard enough to not be liquid and it's so delicious.
I also like eating the jello powder as I'm waiting for the water to boil. All the citric acid and sugar will probably rot my teeth, but I love it.
Recipe (from Martha Stewart):
2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1/3 cup cocoa powder
2 1/2 cups milk
4 egg yolks
2 tablespoons butter, cut into small pieces
1 teaspoon vanilla
Whisk together sugar, cornstarch, salt and cocoa powder in a pot. Add milk in small increments and whisk to make a paste. Add the rest of the milk and the egg yolks and whisk together.
Heat on medium, whisking constantly, until you see a large bubble form and pop. Turn heat to low and whisk for one additional minute.
Pour pudding through a sieve and add butter and vanilla. Cover with plastic wrap directly on the surface of the pudding and cool for at least three hours.
Whisk pudding before serving.
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