Dark Chocolate Pudding
2 T cornstarch
1 3/8 c milk (skim works)
6 T dark coca
1/4 c sugar
2 egg yolk
1/8 c milk
smidgen salt
1/2 t vanilla
2 T butter
This time I didn't cook until boiling, I cooked just until the custard was thick. But it came out rather thin, so I think if there is no flavor loss from cooking it until it boils, then I should continue to boil it to get maximum thickness and make sure all the cornstarch is cooked. (Maybe I only cooked enough for the eggs to coagulate? I don't remember what temp cornstarch needs to cook to.) However, if I don't like the flavour next time I make it, I can always increase the thickening agents to get the desired thickness.
Dark chocolate pudding with creme chantilly and dark chocolate shavings.
Also, I could still work on trying to simplify the mixing method for this batter. I'm using a two stage process, but I think I can find a way to simplify the mixing without sacrificing the texture.
2 T cornstarch
1 3/8 c milk (skim works)
6 T dark coca
1/4 c sugar
2 egg yolk
1/8 c milk
smidgen salt
1/2 t vanilla
2 T butter
This time I didn't cook until boiling, I cooked just until the custard was thick. But it came out rather thin, so I think if there is no flavor loss from cooking it until it boils, then I should continue to boil it to get maximum thickness and make sure all the cornstarch is cooked. (Maybe I only cooked enough for the eggs to coagulate? I don't remember what temp cornstarch needs to cook to.) However, if I don't like the flavour next time I make it, I can always increase the thickening agents to get the desired thickness.
Dark chocolate pudding with creme chantilly and dark chocolate shavings.
Also, I could still work on trying to simplify the mixing method for this batter. I'm using a two stage process, but I think I can find a way to simplify the mixing without sacrificing the texture.
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