There are so many versions and ways of making a pudding. Some people associate pudding as bread pudding, while others think of it as rice pudding. I have only tried the latter once while I was still in States...didn't really fancy it. But I had made bread puddings several times now (nice comfort food). These are usually the more hearty ones. For end of the meal, desert varieties, there is baked custard pudding, like creme brulee and non baked (no egg) chilled pudding as well. When it comes to my kids, they usually relate pudding as the non baked, chilled pudding that is made with just the simplest ingredients, like milk and cream. ;) My elder child love (the word "love" here is actually under-rated) pudding. She would bug me to buy whenever we do groceries together. Somehow I seldom make it at home...I don't know why? *bad mummy, lol!*
Yeah, you might think this is such an easy recipe, why bothered to post it up? Oh no, this is really a surprise for me as well, but I have not made such a smooth, creamy and delicious pudding before! lol! Both my kids, even my hubs were going like "Mmmmm...how did you make it so so smooth and creamy?" And I was asking myself that question too, haha!
Okay, why not just make all chocolate or all vanilla? Why mix? I guess I wanted to try both and make it the best of both worlds, hehehe. :D In fact after tasting it, I found that these two flavors actually compliments each other and not over powering over the other. Okay, in case you are wondering what is that tiny specs on the surface of the pudding in the above pic, it's just condensation going on...I'm slow with cameras. :P
I read quite a number of pudding recipes online and manage to come up with this one myself. But do try it, I guarantee you will love it as much as I do. ;)
Ingredients for Vanilla & Chocolate Pudding (serves 4, fills four 6 oz ramekins)
250ml fresh full cream milk
40g caster sugar
1/2 stick vanilla pod, slit open
10g gelatin powder
30g quality dark chocolate, chopped
10g quality cocoa powder
165ml + 50ml dairy heavy cream
- Place the chopped chocolate and the 50ml heavy cream in a heat proof bowl, microwave it for a minute. Let the mixture sit for 5 minutes and then mix well. Sift in the cocoa powder and whisk well till you get a smooth, thick consistency. Set aside for use later.
- In a small pot, heat up the milk, sugar and vanilla pod over medium low heat. Once the sugar has melted and the milk is almost boiling (tiny bubbles on the side of the pot appears), remove from the heat and let cool for 3-5 minutes.
- Add in the gelatin powder and whisk well, making sure it is melted thoroughly.
- Add the 165ml heavy cream into the milk gelatine mixture. Stir well and sieve mixture.
- Pour half of this milk cream mixture equally into 4 ramekins, half way through. Chill for at least 30 minutes or till the surface is slightly firm to the touch.
- Add the chocolate mixture to the other reserved half milk cream mixture and whisk well till no visible lumps. Sieve again and pour into the 4 ramekins that already has the chilled vanilla milk pudding inside, dividing equally.
- Chill again, this time up to 2 hrs or more. Serve when ready. Enjoy!!
How about topping it off with some Oreo cookie crumbs to dress it up a little and add that extra texture? Yums! My kids really love this very much....will for sure make this again. ;) Hope this little treat will motivate my kid a little from all those annoying exams going on. :P
I am happy to submit this to this month's Aspiring Bakers #24 (October 2012) Jellies & Puddings hosted by Charmaine of MiMi Bakery House
Enjoy your long weekend everyone! Cheers!