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Desserts, Specialty, Creams

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Chocolate Pudding

4 extra large yolks 2 1/2 c whole milk, divided
3/4 c sugar 5 oz. semisweet chocolate, chopped
4 T flour 2 oz. unsweetened chocolate, chopped
3 T cornstarch 1 t vanilla

Whisk yolks, sugar, flour and cornstarch with 2 tablespoons of the milk to make a smooth paste. Scald remaining amount of milk, then temper into the egg mixture. Pour back into the saucepan, and whisk constantly over medium heat until the mixture begins to boil and thicken. Lower heat and cook the pudding for 2 more minutes, being careful to not let bottom burn. Remove from heat and add in the chocolates and vanilla; stir until chocolate melts and mixture is smooth. Pour into 6 or 8 individual serving dishes, cool to room temperature, then chill. Serve the pudding with a very thin layer of cream poured on the top.

Source 2.

Summer Berry Kissel with Basil

1 vanilla bean, split lengthwise 2 c sweet Muscat
1/2 c sugar 5 c blackberries, ripe, rinsed and picked over
3 T cornstarch 4 c raspberries, ripe, rinsed and picked over
1/4 t salt 1 1/4 c fresh basil sprigs, coarsely chopped
  1/2 t lemon juice

Scrape vanilla bean well and place seeds in bowl (reserve bean pod for another use). Add in sugar, cornstarch, and salt and whisk to combine. Set aside. In saucepan, simmer Muscat with about 3/4 cup of each of the berries for 2 minutes. Drain mixture in sieve set over a bowl, reserving all liquid that drips. Transfer the cooked berries to a large bowl and stir in the rest of the berries. Gradually whisk in the reserved hot juices into the sugar mixture until smooth. Transfer to saucepan and add basil. Bring the liquid to boil and simmer, whisking all the while, for about 3 minutes. Immediately pour through a sieve into the bowl with berries and stir well. Add in the lemon juice. Dived this into 6 serving dishes and chill well before serving. Serve with crème fraîche.

Source 3.


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