Warm Cocoa Pudding With Candied Pecans Recipes
WARM COCOA PUDDING WITH CANDIED PECANS RECIPE
Makes you wonder why you would ever serve cold pudding again.
Provided by Kelly Fields
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F. Whisk egg white in a medium bowl until frothy. Whisk in sugar. Add pecans; toss until coated. Spread out on a parchment-lined rimmed baking sheet and bake, tossing every 10 minutes, until browned and dry, 25-30 minutes. Let cool.
- Bring cream, milk, butter, and vanilla to a simmer in a medium saucepan over medium heat. Meanwhile, whisk eggs, sugar, cornstarch, cocoa powder, and salt in a medium heatproof bowl to combine.
- As soon as cream mixture reaches a simmer, remove from heat and, whisking constantly, very gradually add one-third of cream mixture to egg mixture. Whisk tempered egg mixture into cream mixture in saucepan. Cook over medium heat, whisking constantly, until mixture thickens and is bubbling, about 2 minutes. Remove from heat and add chopped chocolate; whisk until chocolate is melted and pudding is smooth. Serve topped with candied pecans.
- Pecans can be candied 1 week ahead. Store airtight at room temperature. Pudding can be made 2 days ahead. Press plastic wrap directly onto surface and chill. Reheat gently in a heatproof bowl set over a pan of simmering water before serving.
- Note: This recipe has been edited to reduce the amount of salt called for when originally published.
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- Heat oven to 325 degrees. Whisk the egg white in a medium bowl until frothy. Once frothy whisk in the sugar. Add pecans and toss until evenly coated. Spread out on a parchment or silicon mat lined baking sheet and bake for 25 to 30 minutes, tossing every 10 minutes. Let cool.
- Combine the cream, milk, butter and vanilla together in a medium saucepan over medium heat. Meanwhile, whisk eggs, sugar, cornstarch, cocoa powder and salt in a medium heatproof bowl to combine.
- Once the cream mixture reaches a simmer, remove from the heat and whisking constantly, very gradually add 1/3 of the cream mixture to the egg mixture. Whisk tempered egg mixture into cream mixture in the saucepan. Cook over medium heat, whisking constantly until the mixture thickens and is bubbling, about 2 minutes. Remove from the heat and add the chopped chocolate and whisk until melted and pudding is smooth. Divide into 4 bowls and top with candied pecans.
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- For the candied pecans (can be made well ahead): Preheat oven to 325F. Whisk egg white in a medium bowl until frother. Whisk in sugar, then add the pecans. Toss until the pecans are well coated. Spread out onto a parchment lined baking sheet. Bake in preheated oven, stirring every 10 minutes, until browned and dry, about 25-30 minutes. Let cool on baking sheet. Use immediate or store in an airtight container at room temperature for up to one week.
- For the pudding: Add cream, milk, butter and vanilla to a medium saucepan over medium heat. Stir to combinea nd bring to a simmer.
- Meanwhile, in a medium bowl, whisk together the eggs, sugar, cornstarch, cocoa powder and salt.
- As soon as the cream mixture comes to a simmer, remove from heat. Remove a ladle-full of the warm cream and very slowly (a drop at a time at first!), add to the egg mixture while whisking the egg mixture constantly. Keep whisking and adding the warm cream, increasing to a slow stream, until the entire ladle-full has been added. Repeat with another ladle-full. When two ladles have been added, add the egg mixture to the saucepan with the remaining cream and whisk to combine. Return saucepan to burner over medium heat and cook, whisking constantly, until the mixture thickens, about 2 minutes.
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