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Courtesy of Stephany Zonis Cornstarch pudding is a very basic dessert. Here, chocolate and vanilla are combined for contrast of color and taste. You'll need four 7-ounce wineglasses. Divide the vanilla pudding evenly between wineglasses, then let stand or chill briefly while you make the chocolate pudding, which is then spooned or gently poured directly on top to make a second layer. If you don't like a "skin" on your pudding, place a piece of plastic wrap (pierced several times) directly on top of the pudding before chilling. As with any recipe involving cornstarch, it is extremely important not to overheat or overbeat either mixture, once liquid has been added. Place over medium heat and stir constantly until pudding boils; boil and stir (do not beat) one minute, then remove from heat. Gently stir in butter (if used) and vanilla. I always strain these puddings for maximum smoothness. Note that the chocolate pudding seems more subject to lumping, so I stir it with a small whisk. Vanilla Pudding Ingredients- 2 tablespoons plus 1-1/2 teaspoon granulated sugar
- 1 tablespoon cornstarch
- Pinch salt
- 1 egg yolk, from an egg graded "large"
- 1/2 cup plus 2 tablespoons milk, divided
- 1/2 cup light cream
- 2 tablespoons unsalted butter, room temperature, cut into pieces
- 1 teaspoon pure vanilla extract
InstructionsIn a 1 quart, heavy-bottomed, non-reactive pot, combine sugar, cornstarch and salt. Mix thoroughly with a spoon, pressing out any lumps with back of spoon. In a small cup, beat egg yolk and 2 tablespoons milk with a fork. Add to cornstarch mixture; stir to mix thoroughly, pressing out as many lumps as possible. Heat remaining milk and cream until very hot, then gradually add hot liquid to cornstarch mixture, stirring constantly. Place pot over medium heat. Stir constantly until mixture comes to a boil. (Just before boiling, the mixture will lump and look terrible. As it boils, if you keep stirring, it should thicken and smooth out.) Boil one minute, stirring constantly. Remove from heat. Add butter and vanilla. Let stand for a minute, then stir gently. Strain through fine strainer into heat-proof container of at least 1-1/2 cup capacity (you can use the same strainer for the chocolate pudding--don't bother washing it). Divide evenly among wineglasses. Let stand at room temperature or chill while preparing chocolate pudding. Chocolate Pudding Ingredients- 1/4 cup granulated sugar
- 2 tablespoons sifted or strained unsweetened Dutch process cocoa powder
- 1 tablespoon cornstarch
- Pinch salt
- 1 large egg yolk
- 1/2 cup plus 2 tablespoons milk, divided
- 1/2 cup light cream
- 1 teaspoon pure vanilla extract
Optional garnish: - Lightly sweetened whipped cream
- Shaved or grated semisweet chocolate
InstructionsIn a 1 quart, heavy bottomed, non-reactive pot, combine sugar, cocoa powder, cornstarch and salt. With a small whisk, mix thoroughly to combine, getting out as many lumps as possible. In a small cup, combine egg yolk and 2 tablespoons milk and beat well with fork. Add to cornstarch mixture; stir in well with whisk (mixture will be thick). Heat remaining milk and cream until very hot, then gradually add hot liquid to cornstarch mixture, stirring constantly with whisk. Place pot over medium heat. Prepare in the same way as the vanilla pudding. Strain through fine strainer into heatproof container of at least 1-1/2 cup capacity. This pudding will be much thicker than the vanilla pudding. Spoon or gently pour chocolate pudding on top of vanilla pudding, dividing evenly among wineglasses. Chill pudding until set, at least two hours. Eat within 24 hours of making. If desired, garnish with lightly sweetened whipped cream and shaved semisweet chocolate just before serving. Makes 4 servings
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