Monday, February 27, 2012

Mexican Chocolate Pudding

One way to entertain myself and to keep my mind stimulated is to take cooking classes.

How many of you take cooking classes?  I think they are great!  The tips they give...teaching you new tricks and techniques.  Plus it is a great opportunity to taste new flavors and learn about new food products.  Who doesn't love that?

Recently I took a dinner class.  It's a private class in an intimate setting with 3 other people and the chef.  They focus on a theme and a cookbook, cooking courses from the book.  Then you are served a full 4 course dinner on special beautiful dinnerware and crystal.  Share the food and talking over the lessons with the chef is invaluable, and the personal attention you get is invaluable.  You gift to take with you is a copy of the cookbook.

The cookbook we previewed was Healthy in a Hurry by Karen Ansel, MS, RD & Charity Ferreira.  It is a great book with very simple, straightforward recipes, that are easy to prepare and healthy to eat.

Today's recipe showcases the dessert we had, Mexican Chocolate Pudding.  This pudding was so creamy, with a hint of spice, and a hint of heat.  I loved it.  It was the first thing I made after the class....of course!  I slightly adapted it to use just a little less cayenne pepper...I'm a wuss.

Some step by step pics...



Voila, the finish product!  YUM!

Mexican Chocolate Pudding
adapted from Healthy in a Hurry

serves 6

1/4 c light brown sugar
2 T cornstarch
1/2 t. cinnamon
pinch of cayenne pepper
1/8 t salt
2 c 2% low fat milk
2 egg yolks
4 oz bittersweet chocolate, chopped
1/2 t vanilla

In a small bowl, stir together brown sugar, cornstarch, cinnamon, cayenne pepper, and salt.  Set aside.

In a medium saucepan, whisk together milk and egg yolks.  Add brown sugar mixture, and mix well.  Bring to a simmer over medium heat, stirring constantly with a heatproof rubber spatula or a wooden spoon, until sugar  is dissolved and mixture begins to bubble around the edges of the pot, about 5 minutes.  Cook gently, stirring constantly for 1 minute longer, then remove from heat.  Stir in chocolate until melted and smooth, followed by vanilla.  

Spoon pudding into 6 ramekins or dessert glasses, dividing evenly, and smooth tops.  Place a piece of waxed paper directly on surface of each serving to prevent a skin from forming.  Refrigerate until well chilled, about 2 hours.  Serve cold.

1 comment:

  1. You really love mexican food and I must say that this is a great looking chocolate pudding, I love that you added cayenne pepper to add a bit of spice



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