Pudding seems so 1950’s doesn’t it? However, it’s still a pretty popular dessert and if prepared from scratch in your own kitchen – it can be one of the most spectacular desserts you ever make. Ingredients matter, like in anything else you cook or bake – so, no skimping on chocolate or good quality eggs because these are the things that add richness and depth to pudding.
I have memories of my Poppy making homemade chocolate pudding in his kitchen and me standing at his feet smelling the chocolaty aroma that wafted below. I remember thinking, “how cool is it that my grandfather is making this dessert for me.” Afterwards, there was always a painful wait time, so the pudding could set up in the refrigerator and cool down before we could dive in and enjoy, but it was always worth it.
Dark Chocolate in bar form is what I recommend in this recipe, skip the chips. Using a sharp knife to shave the chocolate into bits, so it melts easily when combined in the warm milk is key. The hot chocolate liquidy bath is decadent and creamy and when cooled – melts over your tongue like no other. But, I didn’t stop there – for a little summer flair, I scooped marshmallow cream over the top and toasted it like a S’more – now that’s how you do summer dessert right.
1 egg + 2 yolks
2 1/2 cups whole milk
1/2 cup heavy cream
1/3 cup light brown sugar
2 tablespoons good cocoa powder, Valrhona
1 1/2 tablespoon cornstarch
1/4 teaspoon salt
1 cup good quality dark chocolate, shaved
2 tablespoon butter
2 teaspoons vanilla extract
2 large graham crackers
6 ounces marshmallow cream
(Makes 6-8 Servings)
1. Whisk eggs and yolks together in a small bowl. In a saucepan, add milk, cream, brown sugar, cocoa, cornstarch and salt, whisk. Cook over medium heat, until simmering. Add 2 tablespoons of hot cream to egg mixture, and whisk. Pour warmed eggs into hot cream, and continue to whisk until thickened, about 4 minutes.
2. Add chocolate and vanilla to hot pudding and whisk, until smooth. Add butter and whisk, until shiny. Pour pudding through a fine mesh strainer, removing any egg bits or lumps. Place plastic wrap on surface and chill for at least 3 hours.
3. Using a rolling pin, crush crackers and place 1 tablespoon in bottom of each serving dish. If you’re planning to brown the marshmallow cream under broiler, make sure you use oven safe dishes. Spoon 1/2 cup pudding into each dish and top with heaping spoon of marshmallow cream. Brown tops of marshmallow cream with torch or broil, for just a few seconds. Top with additional cracker crumbs. Chill in refrigerator before serving, or serve immediately, Enjoy!