← Back to Search Results
Princess Pudding Recipe-2228

Photo by: Joseph De Leo
Comments: 0
 

Recipe

When I was invited to teach a class with nothing more than a hot plate as equipment, I came up with this unbelievably rich, pure chocolate pudding, a miracle of simplicity. It can be made on the stovetop in under 15 minutes. My friend Julie named it because it is a pudding fit for a princess, or some very lucky guests. It's gorgeous served in elegant demitasse cups or mounded in martini glasses and topped with a dollop of whipped cream. The pudding can also be poured into baked miniature tart shells.

Yield: 8 servings

Ingredients

  • 1¼ cups heavy cream
  • ½ cup sugar
  • ½ vanilla bean, split lengthwise
  • 5 large egg yolks
  • 7 ounces semisweet chocolate, finely chopped
  • Cappuccino Whipped Cream, for serving

Directions

In a small saucepan, combine the cream and sugar. Using the back of a paring knife, scrape the vanilla bean seeds into the mixture. Toss in the bean. Place over medium heat and bring just to a simmer. Remove from the heat.

In a mixing bowl, whisk the egg yolks until frothy. Slowly pour one-third of the cream into the yolks, whisking constantly. Pour the mixture back into the pan and return to low heat. Cook, stirring constantly, until the mixture coats the back of a spoon (about 160°F).

Remove from the heat. Remove and discard the vanilla bean. Add the finely chopped chocolate and whisk until melted and smooth.

While mixture is still warm, pour into a serving bowl or into 8 individual demitasse cups. Let cool slightly, then top with loosely whipped cappuccino cream and serve.

Notes

Princess Pudding is best served at room temperature, to bring out the chocolate flavor. It can be refrigerated as long as 2 days.


© 2004 Fran Bigelow and Helene Siegel
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include Cappuccino Whipped Cream. For nutritional information on Cappuccino Whipped Cream, please follow the link above.

329kcal (16%)
46mg (5%)
0mg (0%)
193mcg RAE (6%)
130mg
32mg
3g
26g
1g
30g
182mg (61%)
22mg (1%)
14g (70%)
24g (37%)
1mg (6%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
big-fat-cookies Big Fat Cookies
by Elinor Klivans
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
martin-yans-china Martin Yan's China
by Martin Yan
living-raw-food Living Raw Food
by Sarma Melngailis
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
new-american-table New American Table
by Marcus Samuelsson, Marcus Samuelsson
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
amor-y-tacos Amor Y Tacos
by Deborah Schneider
cooking-for-friends Cooking for Friends
by Gordon Ramsay
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
spice Spice
by Ana Sortun
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
nigella-express Nigella Express
by Nigella Lawson
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?