Mexican Chocolate Pudding
Ingredients
2 tablespoons cornstarch
3 cups half and half
3 egg yolks
1⁄8 teaspoon salt
2 tablets Mexican drinking chocolate (I use Ibarra brand, anything similar would work, I’m sure)
2 teaspoons vanilla extract
Instructions
1. In a large heavy-bottomed saucepan, gradually whisk together cornstarch, half-and-half, egg yolks, and salt.
2. Cook over medium-high heat, whisking constantly, until the pudding starts to thicken. Turn the heat down to medium and switch to stirring with a heat-resistant spatula.
3. When the pudding is thick (around 200*F on an instant-read thermometer) remove it from the heat.
4. Add chocolate tablets. They’ll fall apart in the hot pudding so just keep stirring until the chocolate is fully melted, the sugar is dissolved, and the pudding is smooth.
5. Strain the pudding into a large bowl and stir in vanilla. Press plastic wrap directly onto the surface of the pudding so that it won’t form a skin on top. Refrigerate until cold. Serve with whipped cream or berries, as desired.
Comments
I ran across this recipe online and it went into my “Untried Sweets” folder. I’ve got quite a few recipes in there and I’ve made it my goal to start cooking sweets more often so I can actually make the delicious recipes I’ve saved. Of course I didn’t plan for this when I went grocery shopping, so Mexican Chocolate Pudding was the only recipe I had all the ingredients I needed on hand.
Mexican chocolate is sugary and spicy with cinnamon. I find it delicious. I’d never made pudding from scratch before and this worked very well! It thickened up well, the texture was great. Lance, apparently, is not so much of a fan of Mexican chocolate so he took one bite and passed his bowl to me. If you happen to have Mexican drinking chocolate hanging around, like I did, I suggest giving this a try.
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