Summary

Use our easy pudding recipe (mocha, chocolate, and Mexican chocolate variations included) for a quick afternoon snack! Just don't forget to budget for the chill time in the fridge.

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Posted 
May 24, 2020
 in 
Recipes
 category.
Summary

Use our easy pudding recipe (mocha, chocolate, and Mexican chocolate variations included) for a quick afternoon snack! Just don't forget to budget for the chill time in the fridge.

Easy Afternoon Pudding

(Adapted from Smitten Kitchen’s foolproof pudding recipe)

Cook time: 15 minutes + 2 hours to chill
Serves:
6 portions (about 3 cups)

Ingredients

3 cups whole milk, divided
1/2 cup
sugar OR coconut sugar (coconut sugar will give the pudding a darker color and slightly caramel flavor)
1/4 cup
cornstarch
1/4 tsp
salt
2 tsp
vanilla extract (or the seeds from 1/2 vanilla pod)
1 egg

Optional:
3 oz
semisweet or bittersweet chocolate chips for chocolate pudding
1 tsp instant espresso or coffee for a mocha pudding
1 tsp cinnamon + 1/2 tsp ancho chile powder for a Mexican chocolate flavored pudding

Directions

1. Bring 2 1/2 cups of milk to a boil in a medium saucepan, stirring occasionally to prevent burning and sticking to the bottom.

2. While the milk is heating, combine the sugar, cornstarch & salt (and vanilla seeds if using) in a heatproof bowl. Gradually whisk in the remaining 1/2 cup milk into the sugar, cornstarch & salt, then whisk in the egg until well combined. 

3. Once milk is boiling, very slowly add it to the mixture in the bowl, whisking the entire time. This will prevent the milk & egg from curdling and will help keep the pudding smooth.

4. Return the pudding mixture back to the saucepan, and continue to cook over medium heat, stirring constantly with a whisk until it comes to a simmer. 

5. Once it starts to simmer, cook & continue to whisk for about 1 minute longer for perfect pudding thickness. If you see some clumps, just keep whisking! 

6. At this point, remove from the heat and either add in the vanilla extract or chocolate chips. If using chocolate, continue to stir until the chocolate is completely melted. (This is also where you would add in the instant espresso, or the cinnamon & ancho chile powder)

7. Divide the pudding between 6 small dishes and chill in the refrigerator for about 2 hours. To avoid a skin on the pudding, cover with plastic wrap touching the top of the pudding while chilling.

If you used coconut sugar in your base, top with flaky sea salt for a salted caramel pudding flavor!

Get meals delivered to your door
We believe eating delicious is crucial to a healthy diet. Each week, our team of chefs design a new menu for what's in season, fresh and flavorful.
TRY THISTLE
Posted 
May 24, 2020
 in 
Recipes
 category.