1/4 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup unsweetened cocoa powder
2 tablespoons cornstarch
1 teaspoon instant espresso coffee powder or instant coffee crystals
2 cups milk
1 egg, lightly beaten
1 tablespoon butter
1 teaspoon vanilla
1 banana, sliced (optional)
1 tablespoon chopped crystalized ginger (optional)
In a medium saucepan combine sugars, cocoa powder, cornstarch, and espresso powder.
Gradually stir in milk.
Cook and stir over medium heat until thickened and bubbly; reduce heat.
Cook and stir for 2 minutes more.
Remove from heat.
Gradually whisk about 1/2 cup of the hot milk mixture into egg to a medium bowl.
Add egg mixture to milk mixture in saucepan, stirring constantly.
Return saucepan to heat.
Reduce heat to medium-low; cook and stir for 2 minutes more.
Remove from heat.
Stir in butter and vanilla.
Place saucepan in a very large bowl half-filled with ice water.
Stir pudding constantly for 2 minutes to cool quickly.
Transfer to a medium bowl.
Cover surface of pudding with plastic wrap.
Refrigerate 2 to 24 hours.
To serve, top with sliced banana and/or crystalized ginger.
Makes 4 servings.
Better Homes and Garden Magazine, September 2009
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