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Not For Wimps Chocolate Custard Pudding
Recipe By : Judith Burke
Serving Size : 1 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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7 oz semi-sweet chocolate (no substitutions!)
4 tb. butter
2 cups 2% milk (don't use whole or cream)
4 egg yolks, with the small white "tails" re
3 tb. cornstarch.
1/2 c. sugar
Place cornstarch in a small measuring cup. Remove 1/4 c. milk from 2 c.
Pour over cornstarch. DO NOT STIR. Let sit while you prepare the rest.
Put milk and chocolate in an 8 cup glass pitcher, and microwave on high
for about 3 minutes, remove, beat with whisk or fork, and continue
heating and stirring until you have melted all the chocolate. If a few
flecks remain, it's okay. Beat egg yolks with sugar. Pour a bit of the
hot chocolate/milk mixture into the beaten egg yolks, and stir. Continue
adding hot chocolate to the egg yolks until you have added about 3/4 c.
of the mixture. Then add this back into the large container of hot
chocolate mixture.
Gently stir the cornstarch mixture and it will appear very stiff.
Continue to stir and the cornstarch will suddenly blend smoothly into the
milk. Add this smooth mixture to the chocolate-egg mixture and stir well.
Return to microwave, and heat on high for about l minute. Scrape sides
well, beat mixture, and continue heating for l minute intervals or less.
Mixture will seem to thicken quickly at the edges, and may even seem to
curdle. Don't panic. Remove, and beat vigorously, and it will smooth.
When it is at about the consistency of a light mayonnaise, fluffy and
pudding-y, remove from heat, and stir in butter. Voila!
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