CHOCOLATE PUDDING RECIPE | TYLER FLORENCE | FOOD NETWORK
Provided by Tyler Florence
Categories dessert
Total Time 4 hours 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 6 servings
Number Of Ingredients 8
Steps:
- Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.
- Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
- Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.
- Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy. Serve each pudding with a dollop of whipped cream on top.
Nutrition Facts : Calories 271 calorie, FatContent 16 grams, SaturatedFatContent 9 grams, CholesterolContent 154 milligrams, SodiumContent 145 milligrams, CarbohydrateContent 26 grams, FiberContent 1 grams, ProteinContent 5 grams, SugarContent 21 grams
CHOCOLATE PUDDING RECIPE | TYLER FLORENCE | FOOD NETWORK
Provided by Tyler Florence
Categories dessert
Total Time 4 hours 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 6 servings
Number Of Ingredients 8
Steps:
- Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.
- Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
- Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.
- Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy. Serve each pudding with a dollop of whipped cream on top.
Nutrition Facts : Calories 271 calorie, FatContent 16 grams, SaturatedFatContent 9 grams, CholesterolContent 154 milligrams, SodiumContent 145 milligrams, CarbohydrateContent 26 grams, FiberContent 1 grams, ProteinContent 5 grams, SugarContent 21 grams
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