Foods | Cooking
Hints & Tips
This recipe and photos are courtesy of Cynthia Detterick-Pineda of Andrews, TX. Check out more of Cynthia's
I am more a fan of
natillas (custards) than puddings, but I have a niece who absolutely
loves them. Each summer, Summer (my niece), comes to visit here for a
week or two. I love getting to spend some time with her since now that
we live so far apart it is hard to keep in touch. We like to catch up on
some of the things she remembers doing with me when she was younger, and
cooking is one of those! I have found that keeping your children
involved in cooking can help them develop a love of cooking later in
life and the quality time you spend together, even if the food doesn’t
come out looking perfect, is worth more than any meal at even the most
The last visit we had
together was unfortunately not long enough, but we did get to spend some
time together, and of course, some of that time was in the kitchen. She
wanted to make some pudding for dessert. She had looked through the
pantry for a box of pudding to make. When she couldn’t find one asked me
if we could buy a box to make some. I told her making it without the box
was just as easy, and twice as good! I pulled this old recipe out from
the back of my mind, dusted off the cobwebs (as my mind is often covered
with them), and we set out to make dessert.
Any recipe that
involves separating eggs seems always to be a hit with younger chefs,
and this one is safe if they are not very experienced in the kitchen. It
does still require the use of the stove, so be cautious about burns.
Check out more great
Puddings, Creams, and Custard Recipes.
Chocolate Pudding with Cinnamon and Chile Recipe
Puddings, Creams & Custards,
Yields: 4 to 5 servings
Prep time: 15 min
Cook time: 5 min
1 cup granulated
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
2 squares (2 ounces) unsweetened
chocolate, finely chopped
2 slightly beaten egg yolks or 1 whole
egg, well beaten
1/8 teaspoon ground red chile powder
1/2 teaspoon ground cinnamon (canela)
2 tablespoons unsalted butter or margarine, cut into cubes
1 teaspoon pure vanilla extract
In a 2-quart saucepan over medium heat, combine the sugar, cornstarch, and salt. With a whisk,
stir in the milk and chocolate. NOTE: I prefer to use chocolate shavings or grated chocolate* so it melts quick and even.
Stir this mixture until it becomes thick and bubbly, and then cook for 2 minutes more, continuing to stir constantly. Remove the pan from the heat.
a small bowl, combine 1/4 cup of the hot chocolate mixture to the beaten egg yolks, stirring constantly while adding.
Add another 1/4 cup of the hot chocolate mixture to the egg yolks and continue to stir.
This will bring the yolks up in temperature so you don’t end up with
scrambled egg pudding when you add the yolks to the hot liquid.
chocolate/egg yolk mixture into the saucepan and return it to the heat. Add the cinnamon and red chile powder. Stir constantly in a figure 8
movement for another two minutes so the yolks can combine and cook into
the pudding. NOTE: This needs to cook for another two minutes.
Remove the pan from
the heat and add the butter and vanilla extract, mixing well. Pour the pudding into small
serving dishes or into a large bowl to cool. Cover the pudding/puddings with
plastic wrap, pushing it down so the plastic wrap touches the top of the
pudding. NOTE: This will help keep a skin from forming. Chill thoroughly
Makes 4 to 5 servings.