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Semi-sweet Chocolate Pudding

Chocolate Pudding

The other thing besides Dahi vada, I was craving during last couple of weeks of pregnancy was a good old fashioned pudding. Made from scratch at home with love.

Creamy, chocolately, that leaves a thick drape on back of the spoon that you want to lick.

Puddings are really easy to make. But most recipes call for cream and corn starch; which I never don’t have on hand.

When I am at Whole Foods, I pause at the fresh cream bottles, thinking that I can make a pudding with this today. Those Straus cream bottles are very inviting. In their cute shape, they sit right next to the milk gallons begging to be brought home. And made into pudding.

But at 25% fat ( albeit good fat), I don’t really give into temptation and walk away as quickly as possible.

Recently, I came across a Tyler Florence recipe using whole milk ( which is what we have switched to given the milk powder and other additives in low fat milk), I decided to give it a try.

Low in sugar, this is a healthier version of chocolate pudding that you can otherwise make.

Flour can be used in a pinch as a substitute to cornstarch.

The result was a silky, creamy pudding as rich as the one made with cream.

If you are craving a special treat this weekend, give this a try. You probably have everything you need in your house to make it right now.

Its bound to surprise you with its ease and its taste. And its something you wouldn’t mind your kid indulging in.

Note: 

1. Don’t use fat free or 1% milk for this. The resulting pudding will be thin and you may not like the texture.

2. Don’t skimp on whisking. It will reward with a smooth lump free pudding.

Chocolate Pudding

Semi sweet Chocolate Pudding Recipe

  • 1 1/2 cup whole milk + 1 table spoon milk
  • 3 tablespoons sugar
  • 1/3 cup cocoa powder
  • 1 1/3 tablespoon flour
  • 3 large egg yolks, at room temperature
  • Vanilla from 1/2 bean, split and scraped ( or 1 teaspoon extract)
  • 1/4 teaspoon salt

 For garnish 

  • Whipped Cream ( I didn’t use any but sounds delicious)
  • Grated Chocolate
  • Sugar tossed raspberries or strawberries
  1. Mix 1 1/2 cups of the milk, sugar, and the cocoa powder in an saucepan. Bring it to a simmer, over medium-high heat, whisking intermittently to avoid scorching the milk. Remove from the heat and keep aside.
  2. In the meantime, whisk eggs, flour and table spoon of milk, salt and vanilla in a bowl  ensuring there are no lumps in the mixture.
  3. Add a tablespoon of chocolate milk from the saucepan to the eggs. Whisk till incorporated. Repeat with another 2 – 3 tablespoons of milk, adding one tablespoon at a time. This ensures that the eggs don’t get scrambled when added back to the chocolate milk mixture.
  4. Add eggs- milk mixture to the saucepan. Whisk it with the remaining milk and  cook over medium-high heat. Whisk constantly  until pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
  5. Pour the pudding into 4 ramekins. Cover with plastic wrap and refrigerate for at least 4 hours.

Garnish with chilled whipped cream, raspberries or strawberries or grated chocolate.

Serve chilled.

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Purple Carrots and Ricotta Tart

Purple Carrots and Ricotta TArt

Today is a happy day.

We are almost on the verge of signing apartment lease and Varun is one step closer to staring a daycare next week. Both of these things are a nightmare in San Francisco especially if you have recently moved to the city, are used to larger apartments at a cheaper price and need something right now and can’t really fight with others for an apartment or be on a wait list for ever. There are wait lists here, not just daycare but for everything – pediatricians, school information sessions, gynecologists, dentists. Moving to this city after having kids and figuring things out is a nightmare.

But today, we are not as anxious and stressed out.

To celebrate, I made us a tart. A low sugar tart with sweetened ricotta and purple carrots. The colors of purple carrots are inviting. The center is pale creamy or orange. Just look at those colors. They taste great caramelized with sugar. Ricotta is always a hit. And crunchy phyllo is always welcome.

Purple Carrots and Ricotta TArt

Purple Carrots and Ricotta TArt

Purple Carrots and Ricotta TArt

Purple Carrots and Ricotta TArt

Simple flavors that come together in a colorful plate. They reminded me a bit of Indian carrot pudding – gajar ka halwa–  just a lot less sweet and cream. I topped it with more fresh fruits before serving to pump up the color and dessert factor. Though it was splendid as is. Vanilla ice-cream or fresh whipped cream would be another good side to this.

Purple Carrots and Ricotta TArt

Purple Carrots and Ricotta TArt

Purple Carrots and Ricotta Tart Recipe

  • 2 Purple carrots, peeled and thinly sliced
  • 1 teaspoon butter to grease the baking sheet
  • 2 + 1 tablespoon sugar
  • 4 tablespoons ricotta cheese
  • 1 tablespoon raisins (optional)
  • 5 phyllo dough sheets, thawed overnight per directions
  • 3 tablespoon oil ( or butter) to grease the phyllo sheets

1. Preheat the oven to 400 F. Grease a cookie sheet with 1 teaspoon butter.

2. Toss the carrots with 1 tablespoon of sugar and layer them in a single layer. Bake for 10 – 11 minutes till tender. Remove from oven and set aside to cool.

Lower the oven temperature to 350 F

3. In the meantime, whip the  ricotta cheese with sugar and raisins (if using). Set this bowl of ricotta aside.

4. Prepare the phyllo sheets. Use oil or butter to grease the sheets and layer them on a shallow pie pan. Cut the sides leaving some hanging to fold over on the edge of the pan.

5. Spread ricotta cheese at the bottom of the phyllo sheets. Layer the carrots in a circular pattern.

Bake for 10 – 12 minutes till the tart edges are golden brown. Cool.

Serve with more fresh fruits, fresh cream or with vanilla ice-cream.

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