Chocolate And Stout Pudding Recipes

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CHOCOLATE STOUT PUDDING



Chocolate Stout Pudding image

This Chocolate Stout Pudding recipe is luscious, rich, decadent and sinful. It can be made with several different styles of stout (see Cooking Beer Suggestions below) to customize it for the time of year and theme of your dinner.

Provided by Sean Z. Paxton

Categories     Chocolate     Comfort     Dessert     Sunday Supper

Yield 6 guests

Number Of Ingredients 9

4 tablespoon cornstarch
1/3 cup sugar, light brown (firmly packed)
1/3 cup sugar, organic
1/2 teaspoon salt, kosher
1 cup stout beer (such as Velvet Merlin Oatmeal Stout, Brooklyn Black Chocolate Stout, or American Stout)
1 cup cream, heavy or whipping (preferably organic)
1 cup milk, whole (preferably organic)
4 ounce chocolate, dark (high quality eating chocolate )
1 teaspoon vanilla extract (Bourbon based)

Steps:

  • In a medium sized pot, add the cornstarch, sugar and brown sugar (to give the slight molasses undertone to the finish pudding, further enhancing the stouts flavor profile) and mix together with a whisk until all the dry ingredients are blended. Place the pot over medium heat.
  • Pour in the stout (or other beer style), cream, and milk into the pot, mixing until the sugar dissolves. Continue to whisk slowly until the mixture starts to thicken, about 12 - 15 minutes and a Thermapen Instant Thermometer registers at least 175°F | 79°C. The pudding will thicken and leave a trace line from the whisks wires and the mixture is stirred. Remove from the bowl from the heat.
  • Chop the chocolate into small pieces (to increase the surface area and speed up the melting) and add it to the pot, along with the vanilla extract. Whisk the pudding until the chocolate is fully melted and the mixture is silky smooth. Now is a good time to taste the pudding.
  • Pour the pudding into either individual serving cups/ramekins/half pint glasses or a large serving dish. Cover the dishes/dish with plastic wrap, pressing the wrap directly onto the surface, to prevent a crust from forming. Refrigerate the pudding for at least 4 hours or until fully chilled and the pudding is set. This pudding can be made up to 3 days in advance.

Nutrition Facts : ServingSize 1 serving, Calories 240 kcal, Fat 17 g, SaturatedFat 10 g, Carbohydrate 28 g, Sugar 19 g, Protein 1 g, Cholesterol 58 mg, Sodium 194 mg

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