pudding with chocolate sandwich-cookie and gummi worms]
Tips: Use Dutch process cocoa powder for deeper color
and better flavor. Stir (don't beat) the pudding constantly
while it cooks, and once it comes to a boil, boil and stir it
for just one minute before removing from the heat. These should
be eaten within 24 hours of making them, and they'd probably
be most appreciated by kids.
c. + 2 Tbsp. sugar
c. Dutch process unsweetened cocoa powder
Tbsp. + 2 tsp. cornstarch
c. whole milk, divided
egg yolks, from eggs graded "large"
Tbsp. unsalted butter, cut into pieces
chocolate sandwich cookies, ground (I use Oreos, broken up,
then ground in a food processor)
gummi worms (cut 18 in half and leave 6 whole)
ready 6 custard cups (each of 6 ounce capacity), plastic wrap,
an optional fine-meshed strainer, and a heatproof measuring cup
or pitcher of at least 3-1/2 c. capacity. Set all aside. In heavy-bottomed
2 quart pot, combine sugar, cocoa powder, cornstarch, and salt.
Whisk thoroughly to blend and get rid of as many lumps as possible.
In small bowl, combine egg yolks with 1/4 c. milk; with fork,
beat to blend well. Add egg mixture to cornstarch mixture; stir
in gently with whisk. Heat remaining 2 c. milk until hot; gradually
add to cornstarch mixture, stirring gently and constantly (cornstarch
mixture will become quite thin), and may have a layer of foam
on top. Set pot on medium heat, and stir gently, slowly, and constantly
with whisk. Just before pudding boils, you may see lumps float
to the top--OK. When pudding has thickened and top foam has disappeared
into it, stop stirring just long enough to see if mixture is boiling.
Boil and stir pudding for one minute, reducing heat if pudding
is boiling hard or splashing. Remove from heat. Immediately add
butter pieces and vanilla; gently stir in with whisk until incorporated.
For a nice, smooth pudding, strain it through the optional fine-meshed
strainer into the pitcher. Quickly divide pudding evenly among
the custard cups. Place a piece of plastic wrap right down on
the surface of each pudding (this prevents a top "skin" from forming).
Chill puddings until set, at least 3 hours. Before serving, remove
puddings from refrigerator and plastic wrap from each pudding.
Place the cut ends of 6 gummi worm halves into each pudding, allowing
some of the uncut ends to drape over the edge of the custard cup.
Sprinkle each pudding with a generous tablespoon of chocolate-sandwich-cookie
crumbs. Coil a whole gummi worm on top of the crumbs on each pudding.
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