Mexican · Dessert
Mexican Chocolate Pudding
A silky, spiced chocolate pudding built on Mexican chocolate flavourings — cinnamon, dark chocolate and cocoa folded into an egg-thickened milk custard, steamed gently to set, and finished with toasted almonds for crunch.
$1
15 minsPrep
20 minsCook
155 minsTotal
MediumLevel
Nutrition per serving
369Calories
7.1gProtein
24.2gFat
33.2gCarbs
19.5gSugar
5.2gFiber
234mgSodium
128mgChol
12.8gSat Fat
369mgPotassium
130mgCalcium
3.6mgIron
0.5mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Mexican Chocolate Stout
local
Champurrado
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Whisk the cornstarch and sugar together in a bowl, then whisk in the beaten egg yolk until smooth to form a slurry.
2
In a saucepan, warm the whole milk and heavy cream over medium heat with the cinnamon and salt until steaming but not boiling.
3
Whisk the cocoa powder into the warm milk, then slowly pour about a third of the hot milk into the egg slurry, whisking constantly to temper.
4
Pour the tempered mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 4-5 minutes.
5
Remove from heat and stir in the chopped dark chocolate and vanilla extract until fully melted and glossy.
6
Divide the mixture evenly between 2 ramekins (180ml each), cover loosely, and set a wire rack or trivet in a wide pot with simmering water.
7
Place the ramekins on the rack, cover the pot, and steam gently for 10 minutes to set the puddings further and eliminate any starchy taste.
8
Remove ramekins from the steam, let cool for 10 minutes at room temperature, then chill in the fridge until fully set.
9
Just before serving, scatter the toasted sliced almonds over the top of each pudding.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 110g110g Whole Milk
- 35g35g Heavy Cream
- 40g40g Chocolate Dark 70, chopped
- 10g10g Cocoa Powder
- 22g22g Sugar White
- 10g10g Cornstarch
- 18g18g Egg Yolk, beaten
- 2g2g Cinnamon Ground
- 3g3g Vanilla Extract
- 1g1g Salt
- 10g10g Almond, toasted, sliced, 1
