Rich, dark chocolate pudding and creamy, light vanilla pudding are irresistibly delicious, especially with raspberries.
Ingredients
For the chocolate pudding:
2 cups (500ml) milk
½ cup (100g) sugar
⅓ cup (30g) cocoa powder
1⅓ tablespoons cornstarch
3 egg yolks
2 teaspoons vanilla extract
¼ teaspoon salt
4 squares dark chocolate (optional)
For the vanilla pudding:
2 cups (500ml) milk
½ cup (100g) sugar
¼ cup (32g) cornstarch
⅛ teaspoon salt
2 teaspoons vanilla extract
2 egg yolks
For the raspberries:
2 cups raspberries
2 tablespoons sugar
Method
For the chocolate pudding:
Whisk ½ cup of milk, cornstarch, egg yolks, salt, and vanilla in a bowl. Meanwhile, bring 1½ cups of the milk, the sugar, and the cocoa to a simmer (little bubbles) in a saucepan over medium-high heat. Gradually whisk the hot milk into the egg mixture (that means a thin stream - you don't want to heat up the eggs too fast). Return to the saucepan and cook over medium heat until thick, stirring frequently. Strain through a sieve and then pour into four cups, then place in the fridge. Cool for two hours.
For the vanilla pudding:
Whisk ½ cup of milk, cornstarch, egg yolks, salt, and vanilla in a bowl. Meanwhile, bring 1½ cups of the milk and sugar to a simmer (little bubbles) in a saucepan over medium-high heat. Gradually whisk the hot milk into the egg mixture (that means a thin stream - you don't want to heat up the eggs too fast). Return to the saucepan and cook over medium heat until thick, stirring frequently. Strain through a sieve and then pour into four cups, then place in the fridge. Cool for two hours.
For the raspberries:
Combine all ingredients and let sit at room temperature for half an hour to let the raspberries release their juices.
To assemble:
Top the puddings with the raspberries.
Recipe by IronWhisk at http://www.ironwhisk.com/2012/09/chocolate-vanilla-pudding/