puddin' family

olive likes to say, "we are a puddin' family." I agree. This is the most recent variation on pudding that I've made. it's very dense, more like a pot de crème. Ivy could only eat one spoonful at a time. Making with the Ghirardelli Bittersweet chocolate chips was a bit too rich, will try semisweet chips next time. You could also leave out the 2 tbsp flour and make it gluten free. the egg mixture was thick enough without the flour.

PUDDIN' FAMILY POT DE CRÈME

INGREDIENTS
(makes 8 chocolate pots)

3 large eggs, separated into yolks and whites
3/4 cup plain non-fat greek yogurt (I used Chobani)
1/4 cup light brown sugar
2 tablespoons flour
Pinch of fine sea salt
1 1/2 cups dark chocolate chips

INSTRUCTIONS

1. In a small saucepan, whisk together egg yolks, Greek yogurt, brown sugar, flour, and sea salt. Place over low heat and cook, stirring constantly, for 5 minutes or until the mixture has thickened slightly.
2. Remove saucepan from heat and allow to cool slightly, about 2 minutes. Add the chocolate chips and stir until they melt into the egg yolk mixture. Set aside to cool.
3. In a standing mixer, whip egg whites to stiff peaks. Slowly drizzle in melted chocolate mixture, folding carefully as to not deflate the egg whites. Fold until homogenous.
4. Pour mousse into 8 small ramekins, then refrigerate for at least 2 hours (up to 5 days) before serving! Optional toppings: whipped cream

alligator pudding

this is not literally a pudding made of alligators, it is a pudding made of chocolate for an alligator. this little pudding treat was made for Allison on her bday day. she deserved a special, and gluten-free, treat on this day. Luckily this pudding was sturdy enough to hold a candle in order for us to sing the birthday song and for her to make a happy birthday wish. 

I had a little trouble getting the pudding to set, as I cooked it in a double boiler.  If I were to do it again, I would do it as detailed below sans double boiler, just straight-up in a non-stick pot.  If the idea of milk directly atop a burner scares you, no matter, just remember to stir religiously with a whisk or rubber spatula so that the milk doesn't burn. 

also, i'd really like to make a shout out (yeah that's right, a shout out), to Jean and Leslie who really outdid themselves this year with a whole-body alligator cupcake cake made especially for Allison.  very impressed. that is some crafty baking and cake decorating, if I've ever seen it. the alligator now lives on as our house pet. until we eat it all.  

jean posing in front of Allison's bday alligator.

the finished pudding product.

Chocolate Pudding

Serves 6
1/4 cup cornstarch
1/2 cup sugar
1/8 teaspoon salt
3 cups whole milk
6 ounces semisweet chocolate chips, or a bar coarsely chopped
1 teaspoon pure vanilla extract


Combine the cornstarch, sugar and salt in a non-stick saucepan. Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients. Place over gently simmering water and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form. After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate. Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened. Remove from the heat and stir in the vanilla.


Pour into dishes or a large serving bowl, and cover surface of pudding with plastic wrap. Refrigerate for at least 30 minutes and up to 3 days.