Chocolate Stout Pudding

This adult-only pudding is dense, rich, and creamy. And, unlike a lot of desserts with beer, you can actually taste the Guinness stout in this pudding. It's subtle, but that distinctive smoky, chocolate-y flavor is detectable, and it's fabulous.

Slightly adapted from an original on

I just added more chocolate and changed the cooking method from a double-boiler to a saucepan.

Makes 3-4 servings

4 tablespoons cornstarch

2 pinches salt

1/3 cup white sugar

1/3 cup light brown sugar

1 cup whole milk

1 cup heavy cream

1 cup stout beer, such as Guinness or a chocolate stout

4 ounces (1/2 cup) semi-sweet chocolate chips (I used 6 ounces (3/4 cup))

1 teaspoon vanilla extract

freshly whipped cream and a dusting of cocoa powder, optional garnishes

1. In a medium saucepan over medium heat, combine cornstarch, salt, and sugars. Add milk and heavy cream. Using a rubber spatula, stir until the cornstarch and sugars are dissolved. Add the beer. Bring to a simmer, stirring frequently. Lower the heat. Continue stirring frequently until pudding begins to thicken, about 5 minutes. Remove pudding from heat for 2 minutes. Stir in the chocolate chips and vanilla extract and return to the stove top. Simmer for 2-3 minutes, or until thick, stirring several times. Remove from heat.

2. Pour pudding into 3 or 4 small dishes or 1 large one. Cover with Saran Wrap and refrigerate until chilled. If you'd like, top it with a dollop of freshly whipped cream and a dusting of cocoa powder.