Wednesday, July 11, 2012

Almond Joy Pudding

Listening to techno, eating almost-burnt peanut butter toast and making pudding... this was me earlier.

The techno I can't explain, but the toast and pudding I can. See, pudding requires patience. It requires constant whisking and then waiting for hours until it is chilled enough to enjoy. On many occasions, I have gotten excited and eaten pudding that didn't have enough fridge time. Lukewarm pudding is not good, not good at all.

Solution: Eat a toast snack while whisking. It will tide you over and make you less likely to reach for the lukewarm pudding.

This pudding was inspired by Almond Joy candy bars. It contains no eggs and cooks up in about ten minutes. Amen.

Whole milk gets streamed into a mixture of cocoa, corn starch, salt, sugar, and espresso powder. 

Bring it to a boil... pictures like this always make me think of a witch stirring a potion-filled cauldron.

Pour warm pudding into serving dishes. I ran mine through a fine mesh sieve to ensure there were no lumps in the finished dessert. 

While the pudding chills out, go do your P90X and run to the store to get whipping cream. 

Then after the proper amount of time, garnish chilled puddings with coconut whipped cream and a piece of almond chocolate. 

Almond Joy Pudding
adapted from The Joy the Baker Cookbook, serves 2 (but easily multiplied)
1 1/8 c whole milk
1 tablespoon corn starch
1 tablespoon cocoa powder
1 tablespoon sugar
1 teaspoon instant espresso powder
pinch salt
1/4 teaspoon almond extract
3 oz milk chocolate, broken or chopped
coconut whipped cream (recipe follows)
1 milk chocolate bar with almonds 
- - -
1. In a medium saucepan, whisk together corn starch, sugar, cocoa, salt and espresso powder.
2. Stream in milk and bring to a boil over medium-high heat, whisking constantly
3. Boil, whisking constantly, for about two minutes (corn starch will thicken the mixture at the boiling point)
4. Remove from heat and add milk chocolate and almond flavoring, whisking until smooth
5. Pour warm pudding into serving dishes/ramekins (I ran mine through a fine mesh sieve to ensure there were no lumps)
6. Cover dished with plastic wrap, pressing it down onto the surface of the pudding (this will prevent a skin from forming)
7. Refrigerate at least two hours before serving with coconut whipped cream and a piece of almond chocolate

Coconut Whipped Cream
1 c heavy cream
2 Tablespoons sugar
dash vanilla extract
2/3 c shredded coconut, toasted and cooled
- - -
1. In a stand mixer, whip cream, sugar and vanilla on high until medium-stiff peaks form
2. Fold in toasted coconut

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