Chocolate and Vanilla Pudding Cups
Vanilla bean paste and high quality chocolate make for a sophisticated twist on a childhood favorite in my chocolate and vanilla pudding cups!
Servings: 6 servings
Ingredients
- 2 Tbsp unsalted butter, room temperature
- 1 tsp vanilla bean paste
- 3 ounces bittersweet chocolate, chopped
- 3/4 cup sugar
- 3 Tbsp cornstarch
- 1/2 tsp salt
- 4 egg yolks
- 2 cups whole milk, plus 1 Tbsp, divded.
- 1 cup heavy cream
Instructions
- Prepare two mixing bowls ~ in one mixing bowl add the butter and vanilla bean paste. In the second mixing bowl, add the chopped chocolate and 1 Tbsp whole milk. If you have two fine mesh strainers, set one strainer over each bowl, if you have one, just set it over one of the bowls. Set both bowls aside.
- In a medium saucepan, add the sugar, cornstarch, and salt. Whisk briefly to combine.
- Add the egg yolks and a small splash of the whole millk, and whisk everything together well until it's very smooth. Slowly add the rest of the milk and heavy cream, whisking as you go to keep the mixture smooth.
- Set the milk mixture over medium heat and cook, stirring constantly, until it is thickened and just starting to bubble. I like to switch between using a whisk and a silicone spatula to scrape the bottom of the pan as it cooks and keep the mixture smooth. You'll want to remove it from the heat right after you see the first few real bubbles rise to the surface, it will be noticeably thick.
- Pour half the pudding mixture through your fine mesh strainer into the bowl with the vanilla bean paste and butter, and pour the other half through a strainer (you can use the same one) into the bowl with the chocolate and milk. (Don't worry about dividing the mixture exactly in half, but if you can, err on the side of adding slightly less to the bowl with the chocolate, since the chopped chocolate will add a bit more volume.)
- Mix both the vanilla and the chocolate puddings well to incorporate all of the ingredients.
- Make your pudding cups by pouring or spooning a little chocolate pudding and then a little vanilla pudding into each of your cups.
- Set in the fridge to chill for a few hours, up to overnight. (Note: you may also serve this pudding warm if you'd like. It's very good this way, but will be a little less thick.)
Notes
I used small glass jars with about a 1/2 cup capacity for my pudding, and you should easily get 6 servings this way. If you use larger or smaller containers, the number of servings may vary.
Nutrition
Calories: 452 kcal · Carbohydrates: 42 g · Protein: 7 g · Fat: 29 g · Saturated Fat: 17 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 8 g · Trans Fat: 0.2 g · Cholesterol: 195 mg · Sodium: 244 mg · Potassium: 255 mg · Fiber: 1 g · Sugar: 36 g · Vitamin A: 1012 IU · Vitamin C: 0.2 mg · Calcium: 152 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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