Another nib recipe
Oct. 30th, 2006 05:57 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerNibby Pudding
3 cups half-and-half (I used a combination of cream and buttermilk, 'cause it was what I had left over in the fridge)
1/4 cup + 2 Tbsp cocoa nibs, lightly crushed
1/2 cup sugar
1/4 cup minus 1 tsp cornstarch
pinch salt
Bring the dairy and the nibs to a gentle boil over medium heat. Remove from heat, cover, and let steep for 20 minutes. Strain into a bowl, pressing on the nibs to extract as much liquid as possible. Discard the nibs.
In a medium saucepan, mix the sugar, cornstarch, and salt with about 1/3 cup of the infused dairy to form a smooth paste. Stir in the remaining dairy. Place over medium heat and stir with a wooden spoon until it begins to thicken. Reduce heat to low and stir until the pudding begins to simmer. Simmer, stirring for one more minute.
Remove from heat and pour into ramekins or custard cups.
What worked: Again with the good subtle nibby-not-quite-chocolaty flavor.
What didn't: The buttermilk made the pudding a bit tangier than it probably should have been.
Will I make it again? Maybe. I haven't made cornstarch pudding in many years, but now that I have an entire box of cornstarch I may just make regular chocolate pudding. (I usually use rice flour to thicken my gravies etc.)
3 cups half-and-half (I used a combination of cream and buttermilk, 'cause it was what I had left over in the fridge)
1/4 cup + 2 Tbsp cocoa nibs, lightly crushed
1/2 cup sugar
1/4 cup minus 1 tsp cornstarch
pinch salt
Bring the dairy and the nibs to a gentle boil over medium heat. Remove from heat, cover, and let steep for 20 minutes. Strain into a bowl, pressing on the nibs to extract as much liquid as possible. Discard the nibs.
In a medium saucepan, mix the sugar, cornstarch, and salt with about 1/3 cup of the infused dairy to form a smooth paste. Stir in the remaining dairy. Place over medium heat and stir with a wooden spoon until it begins to thicken. Reduce heat to low and stir until the pudding begins to simmer. Simmer, stirring for one more minute.
Remove from heat and pour into ramekins or custard cups.
What worked: Again with the good subtle nibby-not-quite-chocolaty flavor.
What didn't: The buttermilk made the pudding a bit tangier than it probably should have been.
Will I make it again? Maybe. I haven't made cornstarch pudding in many years, but now that I have an entire box of cornstarch I may just make regular chocolate pudding. (I usually use rice flour to thicken my gravies etc.)
