2 extra large eggs
3/4 cup granulated sugar
3 tablespoons cornstarch
1 1/4 cups heavy cream, plus more for topping
1 cup whole milk
2 cups coarsely crumbled biscotti, cookie, or dry cake
3 1/2 ounces semisweet chocolate, finely chopped
1/2 teaspoon pure vanilla extract
1/2 teaspoon espresso powder
1/3 cup cocoa powder, sifted
Line an 8-inch cake pan with plastic wrap, leaving a few inches of overhang on all edges. In a large bowl, whisk the eggs and sugar. Add the cornstarch and continue whisking until no lumps remain. In a medium saucepan, bring the cream and milk to a simmer. Remove from the heat and pour 1 cup of the mixture into the eggs and sugar, whisking constantly to temper the eggs. Pour the egg mixture into the saucepan with the milk and cream. Return the pan to medium heat and whisk continuously until the custard thickens, about 8-10 minutes. Do not let the mixture come to a rolling boil. Remove from the heat and stir in the chocolate, cookie, vanilla extract, espresso powder, and cocoa powder. Stir until combined and until the chocolate has completely melted. Pour the mixture into the prepared cake pan and cover with plastic wrap, laying it directly on top of the pudding. Refrigerate until set, at least 4 hours, preferably overnight.
To serve, remove the top sheet of plastic wrap, invert the pudding onto a serving plate, and remove the plastic wrap. Garnish with more cookies, grated chocolate, and lightly sweetened whipped cream. Cut into wedges and serve. Enjoy!
Printed from thegalleygourmet.net
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