|2 cups||Whole milk|
|½||Vanilla bean; split|
|2 ounces||Semi-sweet or bittersweet chocolate; your preference|
(From a forgotten cookbook, author unknown; sorry) Scald mild with vanilla bean. Set aside. Thoroughly stir sugar, cornstarch and salt in a second pan. Gradually stir in the hot milk, then add the chocolate. Cook, stirring gently, until chocolate melts and the mixture is well blended. Remove the vanilla bean. Cook, stirring constantly until thickened and boiling gently (there are no eggs, so boiling won't hurt the custard). Remove from heat and pour into a heat proof dish. Cool.
You might want to serve with ½ C heavy cream, adding 1 T liqueur or flavoring toward the end of the whipping process. I like coffee, vanilla, or almond flavored whipped cream with this pudding.
Posted to TNT Recipes Digest, Vol 01, Nr 946 by Melissa Tarleton <meltimnick@...> on Jan 17, 1998
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