Chocolate pudding: it's something I've never made before. Part of it is due to my aversion to making custards--cooking eggs gently scares me. But part of it is because it just seems like a difficult dish--I've never actually seen anyone make pudding from scratch. All of my pudding making as a kid was straight from a box, so when I was assigned Cooking in Stilettos as my Secret Recipe Club assignment, I knew her recipe for an easy Mexican Chocolate Pudding was kismet. This eggless recipe came together in all of 10 minutes and tastes wonderful!
In her post about making this pudding, Aly mentioned a pudding pie her "Bampa" would make, and I thought to myself, "Why not?" So I poured the pudding into a chocolate pie crust I made and topped it with homemade whipped cream. I hope that I did her Bampa's pie justice! I know it was a hit in our house!
Mexican Chocolate Pudding Tart
Pudding from Cooking in Stilettos
1 baked chocolate pie crust (I'm still working out some kinks with my recipe, and I'll post it as soon as I perfect it, but in the meantime, you can buy a premade one or google other recipes.)
1/2 cup packed light brown sugar
1/4 cup unsweetened cocoa powder
2 1/2 tablespoons cornstarch
1/2 teaspoon cinnamon (I added a pinch more because I like the taste of it!)
1/8 teaspoon salt
2 cups lowfat milk
1/2 teaspoon almond extract (Next time I may cut this back just a touch.)
1 1/2 tablespoons unsalted butter, cut into small pieces
1/2 teaspoon pure vanilla extract
Pinch of cayenne pepper (Next time I'll put in more than a pinch!)
1 cup cold heavy cream
2 teaspoons sugar
1/2 teaspoon vanilla extract
To make the pudding:
Whisk the brown sugar, cocoa powder, cornstarch, cinnamon, and salt in a medium saucepan. Whisk in the milk and almond extract. Bring the mixture to a boil over medium heat, whisking often. Once the mixture begins to boil, whisk constantly for one minute. Remove from the heat and whisk in the butter, vanilla extract and cayenne until the butter is melted and incorporated.
To make the whipped cream:
Using a stand or hand mixer, place the cold cream in a large bowl. Add the sugar and vanilla and whip until peaks form and you reach your desired consistency. Don't overwhip, as you'll make butter! :-) Store in an airtight container in the refrigerator until ready to serve.
To assemble the pie:
Pour the mixture into your pie crust. Smooth out the top with a spatula. (Aly's directions say to cover the surface of the pudding with plastic wrap, but I wouldn't do it next time as it left a strange imprint on my pie.) Refrigerate for at least an hour and a half or until set. Decorate with homemade whipped cream right before serving.
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