About a month ago, I basically brought this episode on myself: declaring, in a popular Reddit thread, that I was working on the meme'd-out chocolate pudding from the incomparable Rugrats. Turns out there's only so much you can do with chocolate pudding - so I tried my best to do a little bit of each!
Ingredients
Snack Pack
1 box My-T-Fine Pudding
2 cups milk
From Scratch
½ cup sugar
3 Tbsp cocoa powder
2 Tbsp cornstarch
2 egg yolks
½ cup heavy cream
2 ½ cups whole milk
4 oz chopped dark chocolate
5 Tbsp unsalted butter
½ tsp espresso powder
1 tsp vanilla extract
½ tsp kosher salt
Pot du Creme
1 cup heavy cream
¼ cup whole milk
4 oz chopped chocolate
¼ tsp espresso powder
¼ tsp kosher salt
3 egg yolks
2 Tbsp sugar
Australian Pudding
⅓ cup brown sugar
⅓ cup granulated sugar
⅓ cup cocoa powder
2 oz chopped chocolate
6 oz unsalted butter
⅓ cup cocoa powder
⅔ cup granulated sugar
1 egg yolk
⅓ cup whole milk
1 Tbsp vanilla extract
½ tsp kosher salt
¾ cup self rising flour (or same amount of all-purpose flour sifted with 2 tsp baking powder)
1 cup boiling water (or 1 cup coffee)
Method
Snack Pack
Start by combing a packet of My-T-Fine pudding packet with 2 cups of cold milk over medium heat. Whisk together until thick.
Pour into a serving bowl of choice, cover with plastic wrap and refrigerate for at least 30 minutes.
From Scratch Method
In a medium saucepan, combine ½ cup of sugar, 3 Tbsp cocoa powder and 2 Tbsp of cornstarch and whisk together. Once combined, add 2 egg yolks and ½ cup heavy cream. Whisk to combine.
After everything is smoothly whisked together, add 2 ½ cups of whole milk and whisk together vigorously over medium heat until it comes to a boil. Look for even bubble coverage each time you stop whisking.
At this time, kill the heat and add 4 oz of chopped dark chocolate along with 5 Tbsp of unsalted butter. Next add ½ tsp espresso powder, 1 tsp vanilla extract, and ½ tsp of kosher salt. Whisk together until completely mixed.
Once the ingredients are completely mixed, strain into a large bowl to eliminate any lumps of leftover cornstarch.
Pour into a serving bowl(s) of choice, let cool for about 20 minutes and cover with plastic wrap. Chill in the fridge for at least 4 hours.
Pot du Creme
In a small saucepan, add 1 cup of heavy cream and ¼ cup of whole milk. Bring to a simmer over medium heat.
Once simmering, kill the heat and add 4 oz chopped chocolate, ¼ tsp espresso powder, and ¼ tsp kosher salt. Whisk rigorously together until everything is melted and smooth.
On a prep table, separate 3 egg yolks into a large mixing bowl and mix together with 2 Tbsp of sugar.
Once that is smooth, slowly pour the chocolate mixture in, while whisking together constantly.
After mixing together, place it into a bain marie. Nestle four ramekins onto a kitchen towel placed into a casserole and pour the custard evenly into each ramekin.
Make sure that each ramekin is level and then surround them with boiling water that comes halfway up the ramekins. Place a lid on top of the casserole and place it into a 325°F for 25-35 minutes.
Once finished, take the ramekins out of the casserole dish and let cool on a cooling rack until the texture is jiggly but set.
Australian Pudding
Into a small bowl goes ⅓ cup each of brown sugar, granulated sugar, and cocoa powder. Mix together using your fingers until everything is smooth and combined.
In a 10-inch cast iron skillet, combine 2 oz chopped chocolate, 6 oz unsalted butter, ⅓ cup cocoa powder. Whisk together over medium heat until it all mixes together.
In a large mixing bowl, combine ⅔ cup granulated sugar, 1 egg yolk, ⅓ cup whole milk, 1 Tbsp vanilla extract and ½ tsp kosher salt. Mix together.
Slowly pour the egg yolk mixture into the still warm chocolate mixture while whisking constantly. Once that is all mixed together, add ¾ cup self rising flour and whisk together until it resembles a cake-like batter. Top it with the brown sugar mixture by sprinkling it evenly across the top.
Pour 1 cup of fresh brewed coffee, or 1 cup of boiling water, on top and place the cast iron into a 325°F for 30-35 minutes. Let cool for 15 minutes before serving in a bowl.