Caramel pudding
- ¾ cup plus 2 Tablespoons sugar
- ¼ cup water
- 1 cup heavy whipping cream
- 2 ½ cups milk
- ½ cup milk
- ¼ cup cornstarch
- 2 eggs
- 1 tsp. Vanilla extract
- ¼ tsp. Salt
Combine sugar and water in heavy bottomed saucepan. Cook without stirring, over medium heat, until mixture begins to color around the sides of the pan. Swirl pan around to evenly distribute color. When caramel turns dark amber (be careful, it will color fast, and can turn bitter quickly), add the heavy cream slowly in a steady stream with a wire whisk (stand back, the steam may burn) (add cream slow, stir fast). Place back on medium heat, and add 2 ½ cups
milk.
Stirring occasionally, bring to a simmer. In a small bowl, mix ¼ cup cornstarch and ½ cup milk and whisk this mixture into caramel mixture. Stir constantly over medium heat and simmer about 2 minutes. Temper about a cup of the hot caramel mix into the eggs, then whisk mixture back into pan, cooking for 2 minutes, until thickened. Strain, cover surface with plastic, and chill completely.
Chocolate pudding
- 2 cups milk
- ¼ cup sugar
- pinch salt
- ¼ cup sugar
- 3 Tablespoons cocoa
- 2 Tablespoons cornstarch
- ¼ cup milk
- 1 egg
- 2 egg yolks
- 5 oz. Semi-sweet chocolate
- 2 Tablespoons butter
- 2 teaspoons instant coffee
Method
In a double boiler, melt chocolate and butter over low heat, until completely melted. Set aside.In a 2 quart saucepan, combine milk, sugar, and salt. Bring to a boil. In a small mixing bowl, mix ¼ cup sugar, cocoa, cornstarch, and ¼ cup milk. Whisk together until lump free.
Whisk this mixture into hot milk, and bring to a boil, stirring constantly.
Stir and cook about 2 minutes until slightly thickened. Whisk about 1 cup of hot mix into the eggs and yolks and temper this mix back into the saucepan. Stir over medium heat, and cook 3-5 minutes until thick.
Cool slightly and add melted chocolate and instant coffee. Cover surface with plastic wrap, and chill completely.
