Pudding - Stirred Custard Method This produces an intense thick pudding that is creamy beyond imagination! I love when method matters. Both Chocolate and Vanilla options. For Vanilla pudding, just omit the chocolate and add 1 extra t of flour to the buerre manie.
Make a recipe of sweetened condensed milk (15 oz) (see recipe) in 4 qt pot.
Mix up a 'buerre manie' in a small prep bowl: 1 T white flour mixed well with 1 oz (2T) very soft unsalted butter and 1/8 t salt Gently but thoroughly stir together 2 eggs with 2 c milk Into hot sweetened condensed milk whisk in 1/2 c unsweetened cocoa powder. Then whisk in the buerre manie about a third at a time. Immediately begin slowly pouring in the egg milk mixture while whisking. Continue to whisk and stir with a silicone scraper until it boils gently at 180* (Use the instant read. The lasar registers only 160* when the instant is 180*). When it is thick and shiny remove from heat and stir in: vanilla to taste and maybe a few more grains of salt.
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