September 18, 2010

The Proof is in the Pudding!

Join us at The Maine House for coffee and dessert.....

Wondering what kind of coffee should be paired with a decadent custard pudding?

Africa, the birthplace of coffee, offers many different flavor profiles but most share common characteristics. African coffees tend to be fuller bodied than South American coffees, with smoky, chocolate-y and berry undertones. Many African coffees also have floral notes and a hint of citrus that lend depth to the flavor.

African coffees are ideal for pairing with richer desserts like carrot cake, tiramisu and trifle. They have both the acidity and body to offset creamy, sweet desserts, and the undertones of chocolate and spice tend to enhance the flavors of desserts like cheesecake and custard desserts.

Estelle's Double Chocolate Pudding


6 eggs
3 cups milk
1 cup granulated sugar
1/3 cup flour
1/4 teaspoon salt
4 ounces semisweet chocolate, finely chopped
2 ounces white chocolate, finely chopped
3/4 cup heavy cream
1 tablespoon confectioners' sugar
Chocolate shavings, optional


In a medium bowl, whisk eggs; set aside.
In a medium saucepan, combine milk, granulated sugar, flour and salt until well blended. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Remove from heat.

Whisk about 1 cup hot mixture into eggs. Slowly pour egg mixture into saucepan, whisking constantly. Cook over medium-low heat, stirring constantly with a wooden spoon, until very thick, about 1 minute. Remove from heat.
Spoon 2 1/2 cups hot pudding into medium bowl; stir in semisweet chocolate until smooth. Add white chocolate to remaining pudding in saucepan; stir until smooth. Let cool for about 30 minutes, whisking each puddings occasionally to keep a skin from forming.
Spoon half of semisweet chocolate pudding into a 6-cup, straight-sided glass bowl; refrigerate for 10 minutes. Top with white-chocolate pudding; refrigerate for 10 minutes. Spoon remaining chocolate pudding on top. Refrigerate until set, about 3 hours.
Whip heavy cream and confectioners' sugar until mixture is stiff. Spoon on top of pudding and sprinkle with chocolate shavings, if desired.

I have this theory that chocolate slows down the aging process.... It may not be true, but do I dare take the chance?

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