I don’t have much to say today.
Just that you should make this pudding.
Chocolate + Malt= real good.
Just a reminder, tomorrow this blog will be silent for this.
Also, the giveaway ends tonight! I will announce the winner Saturday.
Chocolate Malt Pudding
Adapted from Martha Stewart
I use Valrhona cocoa powder, it is worth every penny.
2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1/3 cup cocoa powder
1/3 cup malted milk powder
2 1/2 cups whole milk
4 egg yolks
2 tablespoons unsalted butter, cut into pieces
1 teaspoon vanilla extract
Set fine mesh strainer over a medium bowl and set aside.
In a medium saucepan whisk together sugar, cornstarch, salt, cocoa, and malt powder. Very carefully whisk in milk, making sure to dissolve cornstarch. Add egg yolks and whisk well to combine.
Whisking constantly over medium heat, cook mixture until the first large bubble forms and breaks the surface. Reduce heat to low and continue to whisk for 1 more minute. The pudding should be thick and generously coat the back of a spoon.
Remove from heat and stir in butter and vanilla. Optionally, if you have a immersion blender, blender, or food processor you can use it to blend up the pudding a bit, lightening it. Pour through fine mesh sieve. Place plastic wrap directly on the surface of the pudding, to prevent a skin from forming. Chill for at least 3 hours, up to 3 days, before serving.