Mexican Chocolate Pudding
Luxuriously rich and indulgent, this delectable chocolate cinnamon pudding is a symphony of flavors that will delight your taste buds. A hint of cayenne pepper adds a subtle kick, complementing the smooth bittersweet chocolate for a truly satisfying dessert experience. Creamy and velvety, this luscious treat is perfect for any occasion and is sure to impress your family and friends.
— Constant Cookbook
Ingredients
- 1/4 cup firmly packed light brown sugar
- 2 Tbs. cornstarch
- 1/2 tsp. ground cinnamon
- 1/8 tsp. cayenne pepper
- 1/8 tsp. salt
- 2 cups low-fat (2%) milk
- 2 egg yolks
- 4 oz. bittersweet chocolate, finely chopped
- 1/2 tsp. pure vanilla extract
Instructions
- In a small bowl, stir together the brown sugar, cornstarch, cinnamon, cayenne and salt. Set aside.
- In a saucepan, whisk together the milk and egg yolks. Add the brown sugar mixture and whisk to mix well. Set the pan over medium heat and bring to a simmer, stirring constantly with a heatproof rubber spatula or a wooden spoon until the sugar is dissolved and the mixture begins to bubble around the edges of the pan, about 5 minutes. Cook gently, stirring constantly, for 1 minute more, then remove from the heat. Stir in the chocolate until melted and smooth, then stir in the vanilla. 
- Spoon the pudding into 6 ramekins or dessert glasses, dividing evenly, and smooth the tops. Place a piece of waxed paper directly on the surface of each pudding to prevent a skin from forming. Refrigerate until well chilled, about 2 hours. Serve cold. Serves 6.
- Adapted from Williams-Sonoma <i>Healthy in a Hurry,</i> by Karen Ansel, MS, RD and Charity Ferreira (Weldon Owen, 2011).
Yield
Serves 6.
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