Chocolate Cornstarch Pudding

A favourite of my family's for a long time.  Simple to make.  Just make sure you heat slowly so it doesn't scorch the milk.

1/2 cup white sugar
3 tbsp unsweetened cocoa powder
1/4 cup cornstarch
1/3 tsp salt
2 3/4 cups milk
2 tbsp butter
1 tsp vanilla extract

• In a saucepan, sift sugar, cocoa, cornstarch and salt.  Stir together.  Place over medium low heat and stir in milk.  Bring to a boil slowly and cook stirring constantly until mixture thickens enough to coat the back of a metal spoon.  Remove from heat and stir in butter and vanilla.  Let cool briefly and serve warm or cover with plastic wrap and chill until serving.

Bailey's Creamy Chocolate Pudding

An easy dessert that takes very little time this recipe combines two of my favourites…chocolate and Bailey's!  Use the best chocolate you can get and vary it from a dark bittersweet to a creamy milk chocolate.  This is from Food and Drink Winter 2001

1/4 cup granulated sugar
1/4 cup cornstarch
1 1/3 cups milk
1/2 cup light or whipping cream
1 egg yolk
1/3 cup Bailey's Irish Cream
1 bar (85g) chocolate or 3 squares sweet chocolate, chopped

Garnish:
Cocoa powder
Grated chocolate or chocolate curls
Whipped cream, optional

1. Combine sugar and cornstarch in a medium saucepan.  Pour in milk and whisk well to dissolve the cornstarch.  Whisk in cream and egg yolk.  Place over medium heat and cook, whisking constantly, for about 4 minutes or until mixture comes to a full boil and thickens.
2. Remove from heat and whisk in Bailey's.  Add chocolate and whisk until melted and smooth.
3. Pour pudding into four individual ramekins or serving dishes.  Let cool slightly then cover surfaces with plastic wrap to prevent a skin from forming.  Refrigerate for two hours or until chilled.
4. To serve, sprinkle with cocoa powder and garnish with chocolate.  Top with whipped cream if desired.

Chocolate Hazelnut Brioche Pudding

This is a rich flavourful dessert.  I couldn't find a brioche so I substituted an egg bread and it came out just fine.  From Food and Drink Winter 2002.

Pudding
1/2 cup milk
1/4 cup whipping cream
1 oz (30 g) finely chopped bittersweet chocolate
2 eggs
1 tbsp granulated sugar
2 slices brioche or egg bread, cubed
2 tbsp chopped, toasted hazelnuts

Sauce
1/3 cup whipping cream
2 oz (60g) finely chopped bittersweet chocolate

1. Butter two 1 cup ramekins.  Bring milk and cream to a boil in a small saucepan.  Remove from heat and add chocolate.  Stir to melt chocolate.
2. Whisk eggs and sugar together, gradually whisk in chocolate mixture.  Divide bread and hazelnuts between prepared ramekins.  Pour over chocolate mixture, let sit at least 10 minutes.
3. Preheat oven to 350F.  Bring the cream for the sauce to a boil in a small pan, add chocolate and stir until melted.  Pour into pitcher.
4. Take baking dish, large enough to hold the two ramekins.  Fill the baking dish with enough hot water to come halfway up the sides of the ramekins, then bake for 25 to 30 minutes or until a toothpick comes out clean from the centre of the pudding.  Serve pudding with sauce on the side.

Serves 2

Cornstarch Pudding (Blanc Mange)

Talk about comfort food - here is a definite fav!

2 cups hot milk
1/2 to 2/3 cup sugar
3 1/2 to 4 tbsp cornstarch
1/8 tsp salt
1/4 cup cold milk
1/2 tsp vanilla
1 tbsp butter

Heat milk.  The use of a double boiler makes it easier to obtain a smooth product.

Mix well the sugar, cornstarch and salt; blend with a little of the cold milk to make a thin paste; be sure there is no unmixed cornstarch.

When milk is hot, stir in the smooth cornstarch mixture; continue to stir until there is no taste of raw starch and the mixture has thickened; cover and cook another 5 to 10 minutes.  Remove from heat, add vanilla and butter.

Cool by setting the pan in cold water and stirring occasionally, or by pouring the hot pudding into a bowl, covering tightly or placing a sheet of waxed paper on the surface of the pudding.  This will prevent skin forming as the pudding cools.


Chocolate Blanc Mange

Reduce cornstarch by 1/2 tbsp, increase sugar to 3/4 cup.  Mix 3 to 4 tbsp cocoa with sugar.

or

Melt one square unsweetened chocolate over hot water; add sugar;  add milk; reduce cornstarch by 1/2 tbsp, combine with salt and cold milk.  Finish as Cornstarch Pudding.

English Trifle Dessert

Choose the freshest fruit you can find, mix it up with your favourites!

1- 4 serving size pkg regular vanilla pudding mix
2 1/2 cups milk
2/3 cup cream sherry
1- 7 inch sponge cake, one 16oz loaf pound cake or 12 ladyfingers cut into 1 inch cubes
1/3 cup raspberry jam
3 cups cut up fresh fruit
8 purchased almond macaroons, crumbled 1 1/2 cups
1/2 cup whipping cream
fresh fruit
crumbled almond macaroons

• Prepare pudding according to package directions, except use the 2 1/2 cups milk.  Stir in 1/3 cup of the sherry.  Cover surface with clear plastic wrap.  Cool till lukewarm.
• To assemble, place cake cubes in the bottom of a straight sided 2 quart glass bowl.  Sprinkle with remaining 1/3 cup sherry.  Spoon jam evenly over cake cubes.  Top with the 3 cups fresh fruit.  Sprinkle 1 1/2 cups crumbled macaroons over fruit.  Pour prepared pudding over layers.  Cover and chill for 2 to 4 hours.
• Before serving, in a chilled medium mixing bowl beat whipping cream with an electric mixer on low speed till soft peaks form.  Do not overbeat.  Put whipped cream into a decorating bag fitted with a large star tip; pipe cream atop trifle.  Or, spoon whipped cream atop.  If desired garnish with additional fruit and macaroons.  Makes 8 to 10 servings.

Chocolate Peanut Butter Cream Pie

The kids will love this one!

1 1/4 cups Graham Crumbs

1/4 cup butter, melted

3/4 cup hot fudge dessert topping divided

1 cup whipping cream

1/2 cup smooth peanut butter

1 1/4 cups cold milk

2 pkg Vanilla instant pudding

Combine crumbs with melted butter in a 9 in. pie plate.  Spoon 1/2 cup of the fudge topping into bottom of crust.  Place in freezer for 10 min.

Whisk peanut butter and milk in a large bowl until well blended.  Add pudding mixes.  Beat for 2 min. or until smooth.  Whip whipping cream.  Stir in half of the whipped topping.  Gently spoon over chocolate layer.

Top with remaining whipped topping.  Refrigerate 3 hour or until set.  Drizzle with remaining fudge topping just before serving..

Butterscotch Pudding

This is truly decadent!

1 ¼ cups heavy cream

¾ stick (6 tbsp) unsalted butter

1 ½ cups packed dark brown sugar

2 ¼ cups whole milk

4 large egg yolks

¼ cup cornstarch

1/8 tsp salt

Accompaniment: whipped cream sprinkled with freshly grated nutmeg

In saucepan heat cream over moderately low heat until warm.  While cream is heating, in a 3 quart heavy saucepan melt butter over moderate heat and stir in brown sugar.  Cook sugar mixture, stirring occasionally, until mixture is bubbling all over and appears smooth, about 5 minutes.  Carefully add warm cream (mixture will bubble and steam) and cook over moderately low heat, stirring, until sugar mixture is dissolved, about 1 minute.  Remove pan from heat.

In a large metal bowl or top of a double boiler whisk together milk, yolks, cornstarch, and salt.  Add warm butterscotch mixture in a slow stream, whisking constantly, and set bowl or top of double boiler over a saucepan of simmering water.  Cook pudding, whisking constantly, 10 minutes, or until it begins to thicken.  Cover bowl or top of double boiler and cook pudding, whisking occasionally, 10 minutes more.

Remove bowl or top of double boiler from pan and cool pudding 5 minutes, whisking occasionally.  Divide hot pudding among six 1 cup ramekins or other heatproof dishes.