APRIL 1998 RECIPES



Mudworms and Dirt

Paradise Truffles

Ricotta Cream Puffs

Chocolate Brownie Muffins



SweetSpot

 


Mud with worms and Dirt

[chocolate 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.

  • 1/2 c. + 2 Tbsp. sugar
  • 1/3 c. Dutch process unsweetened cocoa powder
  • 2 Tbsp. + 2 tsp. cornstarch
  • Pinch salt
  • 2-1/4 c. whole milk, divided
  • 2 egg yolks, from eggs graded "large"
  • 3 Tbsp. unsalted butter, cut into pieces
  • 1 tsp. vanilla
  • 6 chocolate sandwich cookies, ground (I use Oreos, broken up, then ground in a food processor)
  • 24 gummi worms (cut 18 in half and leave 6 whole)

Have 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.

6 servings


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