by thirschfeld
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A&M's Testing Notes:
Expand Collapsethirschfeld's Notes:
Expand1/2 sugar Ask a question about this ingredient
1/4 cup cornstarch Ask a question about this ingredient
heavy pinch of salt Ask a question about this ingredient
1 1/2 cup heavy whipping cream Ask a question about this ingredient
1 1/4 cup whole milk Ask a question about this ingredient
3 egg yolks Ask a question about this ingredient
1/4 cup barley malt syrup Ask a question about this ingredient
2 ounces semi sweet chocolate, broken into small pieces Ask a question about this ingredient
2 tablespoons unsalted butter, cubed Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
1 jar St. Dalfour Blackcherry fruit spread Ask a question about this ingredient
1/2 cup heavy whipping cream Ask a question about this ingredient
1/2 a large marshmellow Ask a question about this ingredient
1 tablespoon powdered sugar Ask a question about this ingredient
1/4 teaspoon vanilla extract Ask a question about this ingredient
Place the sugar, cornstarch and salt in a bowl.
Ask a question about this stepPlace the cream and milk into a sauce pan and while whisking add the sugar, cornstarch and salt. Add the malt syrup.
Ask a question about this stepPlace the pan over medium high heat. Place the egg yolks into the empty sugar/cornstarch bowl. When the milk/cream liquid starts to simmer, start whisking the egg yolks and temper them with about 1 cup of the hot liquid. Add the tempered eggs back to the sauce pan. Continue to gently whisk and bring to a boil to thicken.
Ask a question about this stepAfter the pudding comes to a boil whisk and cook the pudding for about 30 seconds more. This cooks out the cornstarch flavor.
Ask a question about this stepRemove from the heat and whisk in the chocolate and butter. Pour into a bowl and place plastic wrap right onto the pudding. This keeps a skin from forming. Put it into the fridge to cool.
Ask a question about this stepUsing a mixer start to whip the cream. Once it starts to form peaks add the powdered sugar and vanilla. Place the marshmellow onto a small plate and microwave it for 8 sec. It should puff up. You want it to be soft enough to blend it into the cream. Add it to the whipped cream and finish whipping it to stiff peaks. Cover and put into the fridge.
Ask a question about this stepAssemble the cups. Place a tablespoon of fruit spread into the bottom, then a 1/4 cup of pudding then more fruit spread and finally whipped cream and a fresh cherry.
Ask a question about this stepAll I did for the pudding cake is make a yellow sheet cake, slice it in half, spread the pudding in between and then top it with whipped cream and grated dark choc across the top.
Yum!! My family just finished a jar of St. Dalfour's Black Cherry...looks like I'll have to pick up an extra jar next time I go shopping! My son's 3rd birthday is coming up and I think I will have to make these!
Malt! Yes! One of my favorite flavors. This looks so good; lucky thirschfeld jr.
You should give this a try it is malty. In a good way.
thanks and she had a great birthday I just changed dessert a little and did a Choc. malt puding cake with whipped cream topping and sprinkes.
Happy bday to your baby girl, thirschfeld! When I was little, chocolate pudding was my favorite (and I loved the skin on the top, and licking the spoon, of course.) It came from a box, but tasted good to me. This sounds great. I wonder if a spoonful of Marshmallow Fluff would work, too? I'll have to peruse my Fluff cookbook.
Mrs larkin have a look at the strawberries in bruleed cream on this site ... it has fluff, it is awesome!!!
marshmallow fluff is always good.
This looks wonderful - I love puddings too. And love the stabilizer trick. I've used gelatin in the past to stabilize whipped creams, but using the marshmellow is genius! I'm definitely trying this next time.
Don't add it with the mixer running or you will get spun sugar around the top edges of the bowl and none in the whipped cream. I did that once, just FYI
Good to know! I definitely like to learn from others' mistakes. I make enough of them on my own!
thanks drbabs.
Great tip about the marshmallow in the whipped cream. Keep the terrific recipes coming, along with all the useful information you share! I love pudding, too, and chocolate malt. Happy Second Birthday to your youngest! (And don't blink, by the way . . . she'll be taller -- and smarter ;o) -- than you before you know it.) ;o)
Thanks and I can't believe how fast they are growing already.
Looks great - I'm a pudding junkie - love the whipped cream trick as well...
thanks Lizthechef.
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
I just finished making the chocolate pudding for this recipe and I want to stop right here and just eat the pudding!!! It is the best!!! But in the interest of science and testing for food52 I will march on and finish the recipe. Where is the recipe for the pudding cake???