Post by marlaoh on May 12, 2003 5:57:59 GMT -6
Bailey’s Creamy Chocolate Pudding
Quick and easy to prepare, this silky-smooth treat can be made with sweet chocolate or use dark bittersweet or semi-sweet chocolate for a more intense chocolate delivery. This recipe is from "Food and Drink Winter " 2001.
1/4 cup granulated sugar
1/4 cup cornstarch
1 1/3 cups milk
1/2 cup light or whipping cream
1 egg yolk
1/3 cup Bailey's Irish Cream
1 bar imported milk chocolate, chopped or 3 squares, 3 oz. sweet chocolate, chopped
Garnish:
Cocoa powder
Grated chocolate or chocolate curls
Whipped cream, optional
1. Combine sugar and cornstarch in a medium saucepan. Pour in milk and whisk well to dissolve the cornstarch.Whisk in cream and egg yolk. Place over medium heat and cook, whisking constantly, for about 4 minutes or until mixture comes to a boil and thickens.
2. Remove from heat and whisk in Bailey's. Add chocolate and whisk until melted and smooth.
3. Pour pudding into four individual ramekins or serving dishes. Let cool slightly, then cover surface with plastic wrap to prevent a skin from forming. Refrigerate for two hours or until chilled. To serve, sprinkle with cocoa powder and garnish with chocolate. top with whipped cream, if desired. Serves 4
Quick and easy to prepare, this silky-smooth treat can be made with sweet chocolate or use dark bittersweet or semi-sweet chocolate for a more intense chocolate delivery. This recipe is from "Food and Drink Winter " 2001.
1/4 cup granulated sugar
1/4 cup cornstarch
1 1/3 cups milk
1/2 cup light or whipping cream
1 egg yolk
1/3 cup Bailey's Irish Cream
1 bar imported milk chocolate, chopped or 3 squares, 3 oz. sweet chocolate, chopped
Garnish:
Cocoa powder
Grated chocolate or chocolate curls
Whipped cream, optional
1. Combine sugar and cornstarch in a medium saucepan. Pour in milk and whisk well to dissolve the cornstarch.Whisk in cream and egg yolk. Place over medium heat and cook, whisking constantly, for about 4 minutes or until mixture comes to a boil and thickens.
2. Remove from heat and whisk in Bailey's. Add chocolate and whisk until melted and smooth.
3. Pour pudding into four individual ramekins or serving dishes. Let cool slightly, then cover surface with plastic wrap to prevent a skin from forming. Refrigerate for two hours or until chilled. To serve, sprinkle with cocoa powder and garnish with chocolate. top with whipped cream, if desired. Serves 4