Cocoa Nib Pudding
This pudding is so creamy, so wonderfully smooth, so delicately flavored. I wish the picture could have been more persuasive. The lack of decent daylight here adversely affects the quality of the photographs. But you can trust my words – this pudding is very much worth to be made. It can be enjoyed warm, cool, or chilled. If you are not quite fond of a pudding skin, press plastic wrap directly against the surface as soon as you poured the pudding into serving bowls. I usually skip this step.
The recipe is from the “Bittersweet”.
Serves 6 – theoretically (I wouldn’t be so sure, four of us gobbled it up and then regretted there were no more)
Ingredients:
- 3 cups half-and-half
- ¼ cup plus 2 tbsp cocoa nibs
- ½ cup sugar
- ¼ cup minus 1 tsp cornstarch
- Scant ¼ tsp salt
Preparation:
In a small saucepan, bring the half-and-half and nibs to a gentle boil over medium heat. Remove from the heat, cover, and let steep for 20 minutes.
Strain the half-and-half into a bowl, pressing on the nibs to extract most of the liquid. Discard the nibs.
In a medium heavy saucepan, mix the sugar, cornstarch, and salt with about 1/3 cup of the infused half-and-half to form a smooth paste. Stir in the remaining half-and-half. Place over medium heat and stir constantly with a wooden spoon until the mixture begins to thicken. Reduce the heat to low and continue stirring until the pudding begins to simmer. Simmer, stirring, for 1 more minute.
Remove from the heat and pour into the ramekins or custard cups. Serve warm, cool, or chilled.
That looks more like butterscotch pudding to me!! And don’t you worry about bad lighting…it sure looks creamy, smooth and delicious enough to me!!
Sounds very very good! I’ve seen this recipe before, and was inspired by it to make a cocoa nib pannacotta. Loved the flavour.
Looks delish. I love cocoa nibs.
I’m intrigued! Now I just have to find cocoa nibs – I’ve never used them before!
Your CRAZY..your photos are always amazing!!!
I think the photo looks beautiful! That pudding looks sooooo good!
I love the pudding skin, that is my favorite part!
I applaud you, I have never baked with cocoa nibs.. You always teach me something new Vera! :)
Oh wow – that looks and sounds fabulous!!! I love the idea of the infused nibs.
looks delicious to me! great recipe
I have some cocoa nibs that I’m just not sure what to do with. This looks lovely and sounds delicious!
It looks delicious! a wonderful idea!
Cheers,
Rosa
oh. wow. creamy doesn’t even begin to describe the little bowl of heaven i see. nicely done. :)
I think the picture looks persuasive enough to make me want to prepare it sometime soon:) Yum!
Vera, I love this space of yours, everything looks wonderful.
Your pudding looks very interesting :-)
When I was little I hated all pudding. Don’t ask why, I think it was about the texture. I can only eat small amounts before getting sick of it. But it is my father’s favorite, so I can’t wait to make this for him.
The pudding looks very smooth.
I actually make some of my puddings using corn starch or custard powder, as we don’t enjoy very “eggy” puddings.
Cocoa nibs are white chocolate chips?
Thank you very much, everyone, for leaving a comment. I do appreciate it a lot!
Cate, if you can’t find nibs, please, e-mail me.
Aparna, cacao nibs are roasted cocoa beans separated from their husks and broken into small bits. The chocolate chips is not a substitution here.