Chocolate Pudding

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.

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.

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/

Butterscotch Pudding

i'm not sure what it is, but i am IN LOVE with butterscotch pudding...so yummy :) hopefully this one is too! (not quite sure about adding whip cream on top, but it included that as a garnish. so who knows)

BY STEPHANIE JAWORSKI (joyofbaking.com)
(makes 4 servings)
3cups whole (full fat) milk
3/4cup dark brown sugar
1/4cup cornstarch (corn flour)
1/8tsp salt
4 large egg yolks
2 1/2tsps pure vanilla extract
2tbsp unsalted butter, cut into small pieces
Lightly sweetened whipped cream, for garnish
Directions:
1) In a large stainless steel (heatproof) bowl whisk together the sugar, cornstarch, salt, & egg yolks.
2) Whisk in 1/2cup of the milk until you have a thick paste. Set aside while you heat the milk.
3) Have ready a fine medium-sized strainer & bowl as you will need to strain the pudding after it is cooked.
4) First, rinse a medium-sized heavy saucepan w/cold water & then shake out the excess water. Doing this step prevents the milk from scorching.
5) Pour the remaining 2 1/2cups of milk into the saucepan & bring just to a boil.
6) Gradually pour the hot milk into the egg mixture, whisking constantly, until the mixture is smooth.
7) Transfer the pudding mixture to a clean large, heavy bottomed saucepan & place over medium-low heat. Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise (about 2min).
8) Remove from heat & whisk in the butter & vanilla extract. Pour through the strainer to remove any lumps that may have formed during cooking.
9) Pour into 4 bowls or wine glasses. The pudding can be served warm or if chilling, press plastic wrap onto the surface of the warm puddings to prevent a skin from forming.
10) Garnish each pudding w/a large dollop of softly whipped cream.

*NOTE: If you like the skin, simply leave the pudding uncovered until cooled, then cover with plastic wrap and refrigerate. The puddings can be made a day or two ahead of serving.

http://www.joyofbaking.com/ButterscotchPudding.html

Wisconsin Honey Bee & Vanilla Bean Pudding

FROM MIDWEST LIVING (midwestliving.com)
(makes 4-5 servings)
2cups whole milk
1cup whipping cream or heavy cream
1-2 (4-6-inch) vanilla beans (or 2tsps vanilla)
3 egg yolks
1/2cup sugar
1/4cup mild-flavored Wisconsin honey or other honey
3tbsp. cornstarch
1/8tsp. salt
1tbsp. butter or unsalted butter
Strawberries, blueberries &/or raspberries
Whipped cream
Directions:
1. In a heavy medium saucepan, bring the milk to boiling over medium heat, stirring occasionally (milk may foam up so watch carefully). Remove from heat.
2. Using the tip of a paring knife, slit the vanilla beans down the center. Scrape the seeds into the hot milk & add the pods. Cool 15min. Cover and chill 2-24hrs.
3. Remove the vanilla pods; using two fingers, press the milk out of the pods into the milk mixture to extract all the seeds; discard pods.
4. In the same saucepan, heat the milk & 1cup whipping cream over medium heat until boiling, stirring occasionally. Remove from heat.
5. Meanwhile, in a medium bowl, beat the egg yolks w/an electric mixer for 1min on medium speed.
6. Beat in sugar, honey, cornstarch & salt until well combined. Gradually beat in about 1cup of the hot milk mixture until well combined.
7. Add the egg yolk mixture to the remaining milk mixture in the saucepan. Bring to a gentle boil over medium heat, stirring constantly; reduce heat. Cook and stir for 2min more. Remove from heat. Stir in butter until melted. (If necessary, strain mixture to remove any lumps)
8. Pour pudding into 4-5 ( 6-8oz) individual dessert dishes (or a 3-1/2- to 4cup serving bowl) Cover surface of pudding with plastic wrap. Chill at least 1hr for individual dishes (or at least 3hrs for the large serving bowl) or until pudding is completely chilled. (Do not stir during chilling).
9. Serve pudding with fresh berries & whipped cream.

http://www.midwestliving.com/recipe/pudding/wisconsin-honey-bee-and-vanilla-bean-pudding-otu/

Peanut Butter-Milk Chocolate Puddings

FROM BON APPETIT (bonappetit.com)

(makes 6 )

PEANUT BUTTER PUDDING
1/2 cup sugar
5tsps cornstarch
1/8tsp salt
1 3/4cups whole milk
1/2cup heavy whipping cream
1/2cup creamy (smooth) natural peanut butter (made with only peanuts and salt)*
1tsp vanilla extract
CHOCOLATE PUDDING

6tbsp sugar
2tbsps cornstarch
2tbsps natural unsweetened cocoa powder
Pinch of salt
1 1/2cups whole milk
1/2cup heavy whipping cream
4oz imported milk chocolate, chopped
1tsp vanilla extract
TOPPING
1cup chilled heavy whipping cream
1tbsp powdered sugar
Directions:

FOR THE PEANUT BUTTER PUDDING:

1. Whisk first 3 ingredients in large saucepan to blend.

2. Gradually whisk in milk, then cream. Whisk over medium heat until mixture comes to boil. Then boil until thick, whisking constantly, about 30secs.

3. Whisk in peanut butter; boil until thick again, whisking often, about 1min longer.

4. Remove from heat; whisk in vanilla.

5. Divide pudding among six 1-cup glasses or dishes (generous 1/3 cup each). Chill uncovered while preparing chocolate pudding.
FOR THE CHOCOLATE PUDDING:
6. Whisk first 4 ingredients in heavy large saucepan. Gradually whisk in milk, then cream. Whisk over medium heat until mixture comes to boil. Boil until thick, whisking constantly, about 30 secs.

7. Add chopped chocolate. Boil until chocolate melts & pudding is thick again, whisking often, 1-2 min longer.

8. Remove from heat; whisk in vanilla. Cool pudding 5min. Spoon atop peanut butter pudding, dividing equally (about 1/3 cup each). Chill puddings uncovered until cold, at least 2hrs.

FOR THE TOPPING:
9. Whisk cream & powdered sugar in medium bowl to soft peaks. Spoon topping onto puddings & serve.

http://www.bonappetit.com/magazine/2009/01/peanut_butter_milk_chocolate_puddings

Mexican Coffee Pudding w/Kahlúa Whipped Cream

FROM EPICURIOUS (epicurious.com)
(6 servings)
1/2cup (packed) golden brown sugar
3tbsps cornstarch
3tbsps instant espresso powder
1/2tsp ground cinnamon + additional for sprinkling
2cups whole milk
1 1/4cups chilled heavy whipping cream, divided
1tbsp Kahlúa or other coffee-flavored liqueur
Directions:
1. Whisk first 3 ingredients & 1/2 tsp cinnamon in heavy medium saucepan.
2. Whisk in milk & 1cup cream. Bring to boil over medium-high heat, whisking constantly. Boil 1 min, whisking constantly.
3. Divide among 6 small bowls. Cover & chill until cold, about 4hrs.
4. Whisk 1/4cup cream & Kahlúa in small bowl until peaks form. Spoon atop puddings; sprinkle w/cinnamon.

http://www.epicurious.com/recipes/food/views/Mexican-Coffee-Pudding-with-Kahlua-Whipped-Cream-351251

Gingered Pumpkin Pudding

FROM DENISE AUSTIN EMAILS (deniseaustin.com)
1cup canned pumpkin
3/4cup whole milk
1 large egg, lightly beaten
1tbsp light brown sugar
3/4tsp orange/lemon extract
1tsp grated fresh ginger
1/4tsp ground cinnamon
Pinch of salt
4tsps whipped reduced-fat cream cheese
Directions:
1. Preheat the oven to 350°F. Coat four 6-ounce custard cups with cooking spray; set on a sturdy baking sheet.
2. In a medium bowl, whisk together the pumpkin, milk, egg, brown sugar, extract, ginger, cinnamon, & salt. Pour into the custard cups. Bake for 30 to 35 minutes, or until a knife inserted in the center of a pudding comes out clean.
3. Serve warm or chilled, topped with a dollop of the cream cheese.

Per serving: 90 calories
3.5g fat
11g carbohydrates
4g protein
2g fiber
200mg sodium