Friday, April 18, 2014

cliffhanger pudding

it was like totally a long time ago i wrote an entry talking about how i arrived at how i make my chocolate pudding. you can read that here if you want.

but here's the basic instructions, without any cute story attached.

you're going to need:

about 3 tablespoons of cocoa. if you care about using good cocoa, use it.
about two tablespoons of flour
about a tablespoon of instant coffee
somewhere between a third and a half cup of sugar

two cups of milk. whole milk recommended

a tablespoon of butter
about a third of a cup bittersweet chocolate

vanilla and almond extracts.

do this, more or less:

whisk the cocoa, flour, cofffee, and sugar in a large saucepan. when it's really well mixed, stir in the milk. stir it in slowly like you're making a roux because that's how you're not going to get lumps. there are two steps here where you might get lumps. if you like lumps, just pour the milk in willy-nilly.

heat the pan under mediun-low heat. you can mostly ignore it until just before it starts to thicken, but the key here is just before it thickens, so you should keep and eye on it and stir it from time to time. the higher your heat, the sooner and faster it will thicken, so you'll have less margin of error if you lack patience.

when it starts to thicken, stir it and keep stirring until it's thick enough. this is kind of hard to define, but most people consider it thick enough when you can take the spoon out of the pot and the pudding doesn't escape too fast. i like my pudding thick, so if i'm going to err i like to err on the thick side. i like pudding i can chew.

yeah. when it's ready, take it off the heat and toss in the butter, the chocolate, and the extracts. i am very fond of both vanilla and almond, so i go heavy on those. you should put in as much as you like.

put it in little dishes and toss it in the fridge.

mmm, pudding.

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