Friday, May 28, 2010

Made from scratch Chocolate Pudding

Yesterday in the Local Living section of the Washington Post they had a great article about a new book called Real Food Has Curves, about weaning ourselves off processed foods. And they shared a recipe from the book,  made from scratch chocolate pudding.  I had a quick look at it and had all the ingredients, so I whipped it up before the school bus arrived in the afternoon and we had it for dessert last night. It makes 4 huge serving, but it could easily be 6 regular servings or 8 nice small ones.  I served it with a dollop of whipped cream and some raspberries. The kids loved it, I loved it, and Marc thought that it could be a little sweeter. I'm really into the more bitter chocolates at the moment, so I was happy with the outcome.


2 large eggs
2 cups low-fat milk
1/3 cup packed light brown sugar
1/4 cup unsweetened cocoa powder
1/4 cup flour, preferably unbleached
1 ounce unsweetened or baking chocolate, finely chopped
2 teaspoons vanilla extract
1/4 teaspoon salt


Have four 6-ounce ramekins or custard cups at hand.

Whisk the eggs in a large bowl until they are smooth and creamy, with no remaining floating bits of translucent egg white.

Combine the milk, brown sugar, cocoa powder, flour, chocolate, vanilla extract and salt in a large saucepan over medium heat; whisk until the chocolate melts and the mixture just begins to bubble. Cook for 30 seconds, whisking, while the mixture thickens considerably. Remove from the heat.
Whisk half of the warm chocolate mixture into the eggs in a slow, steady stream, until smooth and well incorporated. Then return the combined mixture to the remaining chocolate mixture in the saucepan and place over low heat. (If you're using an electric range, it may be helpful to have a second burner set on low.) Whisk constantly over low heat for 2 minutes, reaching into the edges of the pan and letting the pudding come to only the barest bubble. If the pudding starts to bubble, reduce the heat as needed or take the pan off the heat and keep whisking for a few seconds to cool it down. The consistency will be silky, with body.

Transfer to the individual ramekins or custard cups. Cover with plastic wrap directly on the surface to keep a skin from forming, if desired. Refrigerate for about 1 hour, or until well chilled and set.

Calories: 260,Total Fat: 9g, Saturated Fat: 5g , Cholesterol: 115mg, Sodium: 260mg, Total Carbohydrates: 36g , Dietary Fiber: 3g , Sugar: 18g ,Protein: 11g


Marc said...

I enjoyed it, but it would have been better with bittersweet chocolate!

athriftyfoodie said...

gorgeous!! simply lovely!