Sunday, September 30, 2012

Simple Recipe for Chocolate Puddings at Home

The fact may appear childish that still I have fondness for chocolate puddings as dessert. I guess many of the matured people have fondness to chocolate puddings like me. Hence I am sharing the recipe of preparing chocolate pudding at home.
3/4 cup granulated white sugar 
3 tablespoons cornstarch (corn flour) 
2 ½ cups milk 
4 large egg yolks 
1/3 cup unsweetened cocoa powder 
1/8 teaspoon salt 
1/2 cup heavy whipping cream 
4 ounces finely chopped semisweet chocolate, 
1 ½ teaspoons pure vanilla extract 
1 tablespoon unsalted butter, 
Lightly sweetened whipped cream

Cooking Process
At first you have to whisk the sugar, cornstarch, cocoa powder and salt in a large bowl (better if the bowl is of stainless steel and heat proof). Shake to make a thick paste of with the ½ cup of milk. Add the egg yolks (not altogether, one at a time). Whisk them to blend into the cocoa paste mixture. Place them aside while you heat the milk and cream. Prepare a strainer (medium sized), and a bowl near the stove because you have to strain the pudding after getting cooked.
To prevent scorching the milk in the saucepan, rinse the saucepan with clean water. Next pour the remaining milk with the cream on the pan. Boil the mixture with a low heat, and remove after when the milk foams up on the pan. Then pour the milk into the egg mixture, and whisk until the mixture surface gets smooth.
Place the pudding mixture into a clean and large saucepan (must be of heavy bottomed). Place the saucepan on the stove on medium-low heat. Stir the mixture constantly for around 4-5 minutes until it thickens to the consistency of mayonnaise. Remove the saucepan from the stove. At times lumps may form in the mixture during cooking for the high heat. The worst event of high heat is scorching. So, strain it through the strainer to take out any lumps. Make sure you reach the bottom of the saucepan to prevent scorching or sticking.

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