Pud de Chocolate, Canela y Chile – Chocolate Pudding with Cinnamon and Chile Recipe
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 expensive restaurant.
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 chocolate pudding for dessert. She had looked through the pantry for a box of pudding to make. When she could not find one, she 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 chocolate pudding 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.
This recipe, comments, and photos are courtesy of Cynthia Detterick-Pineda of Andrews, TX.
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups milk
- 2 (2-ounce) squares unsweetened chocolate, finely chopped
- 2 egg yolks, slightly beaten or 1 whole egg, well beaten
- 1/8 teaspoon red chile powder, ground
- 1/2 teaspoon cinnamon (canela), ground
- 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.
In 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 do not end up with scrambled egg pudding when you add the yolks to the hot liquid.
Pour 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 before serving.
Makes 4 to 5 servings.
Categories:Chocolate Recipes Kid Friendly Mexican Puddings, Creams & Custard Recipes Southwest Desserts