Friday, September 20, 2013

Chocolate chilly pudding (Serves 6)

Chococlate pudding

1. Half and half 2 cups
    Cinnamon stick 1 no
2. Semi-sweet chocolate bar 4 oz
3. Egg yolks 5, lightly beaten
4. Sugar 1/3 cup
5. Vanilla essence 1 tsp
6. Kashmiri chilly powder ¾ tsp
7. Salt a pinch


  • Preheat oven to 325 F. Also put 2-3 cups of water for boiling.
  • In a sauce pan, heat half and half along with cinnamon stick until bubbling. Switch off flame and add the semi-sweet chocolate bar and keep for 10 minutes. Remove the cinnamon stick and whisk everything until smooth. Set aside to cool for 15 minutes.
  • In another bowl, add egg yolks, sugar, vanilla essence and chilly powder. Whisk this until everything combines well. Slowly add the chocolate mixture and blend until mixed.
  • Pour this mixture into 6 ramekins or custard cups until 3/4th full. Place this onto a 9*13 baking dish and pour the boiling water about 1-2 cms up the sides of the ramekins.
  • Bake for an hour and allow to cool for 15 minutes on counter top. Refrigerate for at least 12 hours and serve.

Boil half n half and cinnamon stick until bubblingSwitch off and add the chocolate barWhisk until smooth

Combine egg yolks, sugar, chilly powderAdd the chocolate mixture and combine wellBake at 325 F for 1 hour






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