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Chocolate Malt Pudding
Serves 4 to 6
INGREDIENTS
1⁄4 cup granulated sugar
2 cups milk
1⁄4 cup cornstarch
1⁄8 tsp. salt
3 Tbsp. malted milk powder
2 tsp. pure vanilla extract
1⁄3 cup unsweetened cocoa (preferably Dutch process)
METHOD
1
Place cocoa, sugar, cornstarch, malted milk powder and salt into
a 3-quart saucepan.
2
Whisk dry ingredients together until they are evenly blended.
3
Gradually add milk and whisk until smooth.
4
Place the pan on stove and set the heat to medium and set your
handsfree stirrer to constant on
5
Cook pudding until almost thickened (4 to 5 minutes).
6
Simmer for about one minute until pudding becomes thick, glossy
and smooth.
7
Remove from heat and remove Saucepan Stirrer. Add vanilla and
mix well.
8
Pour into individual dessert dishes or bowls.
9
Cover with plastic wrap on surface if you do not want skin to form.
10 Refrigerate. Serve with a topping of mini marshmallows or whipped
cream.
Recipe courtesy of Culinary Concepts, Bethel, CT
15
Sweet Lemon Butter
(Lemon Curd)
Makes 3 cups
INGREDIENTS
1 cup granulated sugar
2 large egg yolks
4 Tbsp. butter, cut into small pieces
2 large eggs
1 large lemon zested, yellow part only
1⁄2 cup fresh squeezed lemon juice from 3-4 lemons
METHOD
1
Place sugar, juice, zest, yolks, and eggs into a medium sized, heavy
bottomed saucepan.
2
Whisk mixture until very smooth and well blended.
3
Place Saucepan Stirrer on saucepan and turn heat to medium
4
Turn on Saucepan Stirrer to constant stirring
5
Add small pieces of butter to mixture and cook until mixture becomes
gradually thickened and glossy (8-10 minutes).
6
Remove from heat and remove Saucepan Stirrer.
7
Pass mixture through a fine strainer.
8
Cover top of lemon mixture with plastic wrap and refrigerate.
9
Mixture will become thicker when chilled.
10 Curd will keep up to three weeks refrigerated and may be frozen.
11 Chilled curd is ready to use in tarts, cakes, lemon mousse, on scones
or just off the spoon.
Recipe courtesy of Culinary Concepts, Bethel, CT
16
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