Pudding

Homemade Chocolate Pudding

March 26, 2014 by The Partial Ingredients

I used to make instant Jell-o chocolate pudding all the time when I was a kid. All you needed to do was dump the powder and milk in a sauce pan and stir until your wrist got tired. This is the grown-up version of the Jell-o stuff, and much tastier! I adapted a recipe I use for vanilla custard so it uses plenty of butter and eggs (but it’s worth it for the good stuff, right?) It’s a bit more involved than the instant kind since this requires tempering your eggs. Tempering is a process that allows the temperature of the eggs to rise without creating a scrambled mess. All you need is a steady pouring hand and another to do the fast stirring to combine the hot milk into the eggs. It’s a breeze once you get the hang of it. I used real chocolate chips along with unsweetened cocoa powder to amp up the chocolate flavor. It also tastes great served cold, hot and in large bowls!

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Moroccan Rice Pudding

August 14, 2013 by The Partial Ingredients

My mom always loved rice pudding, especially if it was from this one grocery store, Jewel, which according to her, “did rice pudding right.” This recipe is made for her because not only is she far away from any Jewel grocery store, she can make a batch of this at home in no time at all. This recipe has way more flavor than any pre-made rice pudding. Adding cinnamon and orange flower water gives the pudding a more traditional Moroccan flavor. The pudding was creamy with just the right type of consistency. You can also garnish the pudding with nutmeg, cinnamon and toasted almond slivers.

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Kuro-Goma Purin (Black Sesame Pudding)

May 17, 2011 by The Partial Ingredients

I first heard about black sesame pudding through John who raved about it. I went to the asian market recently and saw bags of black sesame seeds. Curiousity got the best of me so I picked one up. Black sesame pudding is a popular dessert in Japan and Korea. The consistency is similar to a thick custard and the flavor is hard to describe. It has a mild, slightly bitter, nutty taste that mixes well with the flavors of the coconut milk. I used my grinder to grind up the sesame and the rice. It worked better than a blender and resulted in a nice, smooth pudding. Even though the pudding was pretty thick, I might try using gelatin to get a more custard-like consistency.

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