DOUBLE-CHOCOLATE PUDDING

As quick as packaged pudding, but twice as rich and flavorful.

1/3 cup sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon plus 1 teaspoon cornstarch
Pinch of salt
1 cup whole milk

1/2 ounce bittersweet (not unsweetened) or semisweet chocolate, chopped
1 teaspoon vanilla extract

Mix sugar, cocoa, cornstarch and salt in heavy medium saucepan. Gradually add half of
milk, whisking until mixture is smooth. Whisk in remaining milk. Continue whisking over
medium heat until pudding thickens and comes to boil, about
5 minutes. Continue to boil 1 minute longer, whisking constantly.

Remove pudding from heat. Add chocolate and vanilla; whisk until chocolate melts and
pudding is smooth. Divide between 2 dessert dishes. Cool puddings in freezer
20 minutes and serve.

2 Servings; can be doubled

Bon Appétit
March 1996


BANANA COCONUT PUDDING

Simple yet sumptuous desserts like this one — where readily available ingredients such
as bananas or yams are cooked in sweet coconut milk — are a specialty of Malay
cooking. The pudding is traditionally made with pearl sago and palm sugar.

1 tablespoon small pearl tapioca (not quick-cooking)
a 14-ounce can light unsweetened coconut milk
2 tablespoons coarsely chopped crystallized ginger
1/3 cup sugar
3 firm-ripe bananas

Garnish if desired: 1 tablespoon chopped crystallized ginger

In a small bowl soften tapioca in warm water to cover 1 hour.

While tapioca is soaking, in a small saucepan cook coconut milk, ginger, and sugar over
moderate heat, stirring, until sugar is dissolved. Remove pan from heat and let mixture
stand 10 minutes.

Drain tapioca. Peel bananas and quarter lengthwise. Cut quarters into 1/2-inch pieces.

Heat coconut milk mixture over low heat and gently stir in tapioca and bananas. Cook
pudding, stirring (be careful not to break up bananas), until thickened slightly and
bananas are heated through, about 5 minutes, and cool. Divide pudding among six
1/8-cup ramekins and chill, covered, until cold.

Garnish pudding with crystallized ginger.

Makes 6 servings.

Gourmet
April 1997


OLD-FASHIONED BUTTERSCOTCH PUDDING

Begin making this treat a day ahead.

2 cups whipping cream
1 cup milk (do not use low-fat or nonfat)
1/4 cup (packed) dark brown sugar
3/4 cup sugar
1/4 cup water

6 large egg yolks
1 teaspoon vanilla extract
Pinch of salt

Combine cream, milk and brown sugar in heavy medium saucepan. Whisk over
medium-high heat until sugar dissolves. Set aside. Combine 3/4 cup sugar and 1/4 cup
water in heavy large saucepan. Stir over low heat until sugar dissolves. Increase heat;
boil without stirring until mixture turns deep amber color, brushing down sides of pan
with wet pastry brush and swirling pan occasionally, about 10 minutes.

Slowly pour cream mixture into caramel (mixture will bubble vigorously). Bring to boil,
whisking frequently to dissolve any caramel bits. Remove from heat.

Beat yolks in large bowl. Whisk in caramel mixture. Stir in vanilla and salt. Strain custard.
Skim any air bubbles from surface. Refrigerate custard until cold, about 3 hours.

Preheat oven to 350°F. Divide custard among six 3/4-cup custard cups. Place cups in
roasting pan. Add enough hot water to pan to come halfway up sides of cups. Bake
pudding until set in center, about 45 minutes. Remove cups from pan. Cool at room
temperature 2 hours. Cover; chill overnight. (Can be made 2 days ahead. Keep chilled.)

Makes 6 servings.

Bon Appétit
March 1998 R.S.V.P.; Drovers Tap Room, New York, NY