PUDDING!!!i don't know what it is.. but ever since i saw pudding at the store last week i have not been able to stop thinking about it. maybe cause it's delicious?FROM SMITTEN KITCHEN (smittenkitchen.com)
(makes 6 servings)
1/4cup cornstarch
1/2cup sugar
1/8tsp salt
3cups whole milk
6oz 62% semisweet chocolate, coarsely chopped (I used good quality semisweet chocolate chips; use 70% bittersweet if you want more of a dark chocolate kick)
1tsp pure vanilla extract
Directions:
1) Combine the cornstarch, sugar & salt in the top of a double boiler.
1) Combine the cornstarch, sugar & salt in the top of a double boiler.
2) Slowly whisk in the milk, scraping the bottom & sides with a heatproof spatula to incorporate the dry ingredients.
3) Place over gently simmering water & stir occasionally, scraping the bottom & sides. Use a whisk as necessary should lumps begin to form.
4) After 15-20min, when the mixture begins to thicken and coats the back of the spoon, add the chocolate. Continue stirring for about 2-4min, or until the pudding is smooth & thickened.
3) Place over gently simmering water & stir occasionally, scraping the bottom & sides. Use a whisk as necessary should lumps begin to form.
4) After 15-20min, when the mixture begins to thicken and coats the back of the spoon, add the chocolate. Continue stirring for about 2-4min, or until the pudding is smooth & thickened.
5) Remove from the heat & stir in the vanilla.
6) Strain through a fine-mesh strainer (or skip this step if you’re a slacker like me who is absolutely certain that there is nary a lump her puddin’) into a serving bowl or into a large measuring cup with a spout & pour into individual serving dishes.
7) If you like pudding skin, pull plastic wrap over the top of the serving dish(es) before refrigerating. If you dislike pudding skin, place plastic wrap on top of the pudding & smooth it gently against the surface before refrigerating. Refrigerate for at least 30min and up to 3 days (ahem, good luck with that).
http://smittenkitchen.com/2008/02/best-chocolate-pudding/
6) Strain through a fine-mesh strainer (or skip this step if you’re a slacker like me who is absolutely certain that there is nary a lump her puddin’) into a serving bowl or into a large measuring cup with a spout & pour into individual serving dishes.
7) If you like pudding skin, pull plastic wrap over the top of the serving dish(es) before refrigerating. If you dislike pudding skin, place plastic wrap on top of the pudding & smooth it gently against the surface before refrigerating. Refrigerate for at least 30min and up to 3 days (ahem, good luck with that).
http://smittenkitchen.com/2008/02/best-chocolate-pudding/
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