Friday, September 20, 2013

Valencia Orange Chocolate Pudding


  • 2 egg yolks
  • 2 tablespoons cornstarch
  • 1 cup 2 % milk
  • ½ cup heavy cream
  • ¼ cup sugar
  • 2 tablespoon dark chocolate chips
  • 1 tablespoon cocoa
  • 1 tablespoon Valencia orange zest
  • 1 teaspoon Valencia orange juice


  1. In a small bowl, whisk together the egg yolks and cornstarch.
  2. In a medium sauce pan, heat the milk, cream and sugar over medium-low heat. Heat, stirring often, for 3 to 4 minutes, just until the top of the milk slightly begins to bubble and foam. Remove from the heat.
  3. Temper the egg yolks by pouring ¼ cup of the warm milk into the eggs and cornstarch while whisking constantly. Add another ½ cup of the milk as you continue to whisk.
  4. Pour the tempered egg yolks back into the saucepan with the remaining milk. Heat on medium-low, stirring constantly, until the pudding begins to thicken, about 4 to 5 minutes.
  5. Remove the pan from heat and stir in the chocolate chips orange zest and orange juice. Stir or whisk until the pudding is smooth.
  6. Strain the pudding through a fine mesh sieve to remove any solids, and serve.

Note: Serves 3

Original Recipe:

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