Cooking by the Book 4: Black pudding

Making:

Black pudding

4 servings prepared

Here's what I have:

2/4 cup packed light brown sugar

1/4 instant espresso powder

3 tbsp is Dutch process cocoa powder

3 tablespoons cornstarch

1/2 teaspoon kosher salt

3 egg yolks

3/4 cup heavy cream

2 1/4 cup whole milk

1/4 cup unsalted butter

1/2 teaspoon pure vanilla extract

1 tablespoon coffee liqueur

2 teaspoons brandy or cognac

Toppings:

chocolate shavings

lightly sweetened whipped cream

Preparation:

Starting with a cold pan the Brown Sugar, Espresso powder, cocoa powder, cornstarch and salt or with together breaking up any lumps. Next into the pan the egg yolks were added along with the cream these were whisked together until the mixture with smooth. The milk was added last and whisked until well Incorporated.

Using medium heat the pan was placed on the stove and the mixture was cooked with skiing together constantly until thickened and bubbling. After the mixture begin to Bubble it was cooked for an additional minute and then removed from heat. The butter, vanilla, coffee liqueur, and butter were then added and whisk to melt it into the pudding.

The pudding was poured into four ramekins and placed into the refrigerator to set.

For the topping shaved dark chocolate was used.

The plate!

- Kris

Comments

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