Subject: American Chocolate Pudding
From: Unicorn (unicorn@indenial.com)
Date: Fri Mar 08 2002 - 06:55:03 EST
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F O O D F U N N Y
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Here is yet another from the prolific "DRSPAGHETI":
The angry wife met her husband at the door. There was alcohol on his
breath and lipstick on his collar. "I assume," she snarled, "that
there is a very good reason for you to come waltzing in here at six
o'clock in the morning."
"There is," he said.
"Well, what is it?" demanded the wife.
"Breakfast," he replied.
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T O D A Y ' S R E C I P E
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The French have their creme brulee, the Italians have their panna
cotta, the Spanish have their flan, and I'm proud to say that we
American have our puddings. Here is a rich, thick, chocolate version
I will put up against any nation's best:
American Chocolate Pudding
6 oz (170 g) bittersweet or semisweet chocolate
2 Tbs (30 ml) cocoa powder (Dutch process if possible)
2 Tbs (30 ml) cornstarch (cornflour)
2/3 cup (160 ml) sugar
A pinch of salt
1 cup (250 ml) heavy cream
3 egg yolks
2 cups (500 ml) milk
1 Tbs (15 ml) unsalted butter
2 tsp (10 ml) vanilla extract
Melt the chocolate in the microwave or in a bowl set over (not in) hot
water. Sift the cocoa powder, cornstarch, sugar, and salt into a
large heavy saucepan. Whisk in the cream, egg yolks, milk, and melted
chocolate. The chocolate will make lumps which will disappear in
cooking. Bring to a boil mover moderate heat, stirring constantly
with a whisk. Reduce the heat to low and cook until the pudding coats
the back of a spoon very thickly. Strain the pudding into a bowl,
pressing with a rubber spatula and discarding the residue left in the
strainer. Stir in the butter and vanilla. Serve warm or chilled.
Serves 4 to 6.
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