Cuisine: American
Prep time: 15 minutes
Cook time: 15 minutes
Total Time: 30 minutes + overnight chill
Servings: 4-6
This pudding surpasses the depth of chocolate flavor created by adding a slightly bitter stout and a dash of espresso. Each bite strikes the perfect balance between sweet and stout.
Ingredients:
5 tablespoons unsweetened cocoa powder
2/3 cup plus 1 tablespoon turbinado sugar, divided
2 tablespoons cornstarch, sifted
1/8 teaspoon kosher salt
1/2 teaspoon espresso powder
1 1/2 cups heavy cream
1 cup milk
1/2 cup of your favorite stout beer
4 large egg yolks
1/2 teaspoon vanilla extract
2 ounces good quality smooth dark chocolate, broken into pieces
1 tablespoon unsalted butter, softened
Whipped cream, to serve
Here's How
Step 1: Combine cocoa, 2/3 cup of the sugar, sifted cornstarch, salt, and espresso powder in a bowl. Set aside.
Step 2: Heat the cream on medium-low in a medium-sized saucepan until steaming.
Step 3: Stir in the cocoa mixture and continue stirring until sugar dissolves, about 3 minutes.
Step 4: Add milk and stout to the cream mixture. Increase heat to medium. Cook until scald.
Step 5: While the liquid is heating, whisk together the egg yolks, the remaining tablespoon of sugar, and vanilla in a medium bowl.
Step 6: When the cream mixture is hot, take a few tablespoons and drizzle into the egg mixture while whisking. This technique is tempering and should prevent the eggs from scrambling when introduced to the warm cream and stout mixture.
Step 7: Reduce heat to low on the cream and add the egg mixture, stirring continuously until thick and pudding-like, about 8-10 minutes. Avoid getting anywhere close to boiling; minimize the bubbles by not stirring too quickly but quickly enough not to scramble the eggs. This step can be tricky. If this happens, you can always run the mixture through a strainer to remove egg curds. Keep the heat low and move your whisk fast enough to prevent overheating. Removing the pot from the heat source is okay if it's getting too warm.
Step 8: Move the saucepan off the heat. Stir in the chocolate pieces and butter until melted. Cool and pour into small serving ramekins. Chill for a few hours or overnight, and serve with lightly sweetened whipped cream.
