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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


Mexican Chocolate Pudding

Lobo
Lobo
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Posts : 28411
Join date : 2013-01-12

Mexican Chocolate Pudding Empty Mexican Chocolate Pudding

Post by Lobo Wed 13 Jan 2016, 10:09 pm

Mexican Chocolate Pudding Img31l
Mexican Chocolate Pudding
Mexican Chocolate Pudding Translucent
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Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 6
Once you’ve tasted homemade chocolate pudding—and discovered how simple it is to prepare—you’ll never consider instant again. This version has the flavors of Mexican chocolate, imbued with cinnamon and just a hint of heat from cayenne. The pudding is a healthy alternative to high-fat chocolate ice cream, and the creamy texture is deceiving.






  • 45

Ingredients:


  • 1/4 cup firmly packed light brown sugar
  • 2 Tbs. cornstarch
  • 1/2 tsp. ground cinnamon
  • 1/8 tsp. cayenne pepper
  • 1/8 tsp. salt
  • 2 cups low-fat (2%) milk
  • 2 egg yolks
  • 4 oz. bittersweet chocolate, finely chopped
  • 1/2 tsp. pure vanilla extract

Directions:

In a small bowl, stir together the brown sugar, cornstarch, cinnamon, cayenne and salt. Set aside.

In a saucepan, whisk together the milk and egg yolks. Add the brown sugar mixture and whisk to mix well. Set the pan over medium heat and bring to a simmer, stirring constantly with a heatproof rubber spatula or a wooden spoon until the sugar is dissolved and the mixture begins to bubble around the edges of the pan, about 5 minutes. Cook gently, stirring constantly, for 1 minute more, then remove from the heat. Stir in the chocolate until melted and smooth, then stir in the vanilla. 

Spoon the pudding into 6 ramekins or dessert glasses, dividing evenly, and smooth the tops. Place a piece of waxed paper directly on the surface of each pudding to prevent a skin from forming. Refrigerate until well chilled, about 2 hours. Serve cold. Serves 6.

Adapted from Williams-Sonoma Healthy in a Hurry, by Karen Ansel, MS, RD and Charity Ferreira (Weldon Owen, 2011).

    Current date/time is Sat 03 Dec 2022, 2:16 am