Recipe: Puddin's Nutella Pudding

PUDDIN'S NUTELLA PUDDING

"The Italians are responsible for lots of great things in this world, among them the Sistine Chapel, Fellini films, and gnocchi. Right up there on the list is Nutella. I love the stuff so much that no matter where I am, a jar of it is bound to be perched somewhere in the vicinity. My mom and I collaborated on this Nutella-inspired recipe, which uses a combination of hazelnut-steeped milk, cocoa powder, and gianduja chocolate bars to replicate an ingredient with a cult following."



2 cups whole milk
1 cup half-and-half
1 1/2 cups roasted and peeled hazelnuts, roughly chopped
3 egg yolks
1/3 cup light brown sugar
3 tablespoons cornstarch
2 tablespoons granulated sugar
2 tablespoons cocoa powder
2 teaspoons instant espresso powder
1/8 teaspoon salt
6 ounces dark gianduja chocolate, finely chopped
1 teaspoon vanilla extract

Heat the milk and half-and-half in a saucepan over medium-high heat until steaming but not boiling, 5 minutes.

Place the hazelnuts in a medium heatproof bowl and pour the hot milk mixture over the nuts. Cool until the mixture reaches room temperature, 30 minutes, then cover and refrigerate at least 4 hours and up to 24 hours.

Strain the milk into a large measuring cup, reserving the hazelnuts for another use. If needed, add additional milk to totals cups of liquid.

In a medium saucepan vigorously whisk together the hazelnut milk, egg yolks, brown sugar, cornstarch, sugar, cocoa powder, espresso powder, and salt.

5. Add the gianduja and cook over medium-high heat, whisking constantly, until pudding begins to thicken, 4-5 minutes. (Once you can lift the whisk from the pudding and it leaves a faint shadow, it's done. Pudding will seem fairly loose, but it will thicken up further as it chills.) Remove from heat and whisk in vanilla.

Strain the pudding through a fine-mesh sieve into a bowl, pressing pudding through sieve with a spatula.

Cool at room temperature for 10 minutes, press a layer of plastic wrap onto the surface of the pudding, and chill completely cold in refrigerator, 2 hours.

Makes 6 servings
Source: Puddin' - Recipes from New York City's hottest dessert shop by Clio Goodman with Adeena Sussman

"The classic American treat finally gets its due: foolproof pudding recipes, from irresistible standards to inventive modern twists, by the chef and owner of New York City's popular pudding destination."

Excerpted by Recipelink.com from PUDDIN' by Clio Goodman Copyright 2013 by Clio Goodman. Excerpted by permission of Spiegel & Grau, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.