Source: The Dessert Bible by Christopher Kimball
Makes 4 servings.
Preparation time: 20 minutes
Tips: Simple desserts. Prepare at least 2 hours ahead.
Puddings
Vanilla, Chocolate, Butterscotch, Tapioca
Ingredients
Preparation
Vanilla:
1/3 cup granulated sugar
2 1/2 tablespoons cornstarch
1/8 teaspoon salt
2 cups half and half, see note (1)
1 1/2 teaspoons vanilla extract
Chocolate:
2 tablespoons Dutch-process cocoa powder, see note (2)
1/8 teaspoon salt
1/4 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1/2 ounce bittersweet chocolate, finely chopped, see note (4)
2 cups half and half, see note (1)
Butterscotch:
2 tablespoons cornstarch
1/8 teaspoon salt
2/3 cup packed dark brown sugar
2 large egg yolks
2 tablespoons vanilla extract
1 teaspoon bourbon or scotch
2 cups half and half, see note (1)
3 tablespoons unsalted butter, cut into pieces
Tapioca:
1 large egg
1/3 cup + 1 Tbsp granulated sugar
2 tablespoons Minute Tapioca ( do not use pear Tapioca), see note (3)
1 3/4 cups whole milk
1 cup heavy cream
1 teaspoon vanilla extract
GENERAL: Read before Proceed!
1. Do not stir pudding with vigor while cooking, overstirring cornstarch thickened mixtures. Too much stirring can break the starch granules, which causes the pudding to thin out. Use a whisk only if needed to incorporate ingredients suring beginning of cooking, then switch to a wooden spoon.
2. Always make sure the pudding reached 180 F degrees while cooking. This is the temperature at which the starch granules become large and saturated with liquid but also the point at which starch molecules leak out into the surrounding liquid, creating a network that traps additional water. This does not apply to Tapioca puddings.
3. Do not stir pudding once it has thickened, it will turn out loose and thin. A mayor draw back of using cornstarch, which unlike flour is more sensitive to a heavy hand when stirring.
VANILLA:
Combine sugar, cornstarch, and salt in a heavy saucepan. Whisk in about 1/3 cup half and half until smooth, then whisk in the rest of the half and half. Cook over medium heat, stirring constantly but very gently, until thickened, about 5 minutes (time will vary). Reduce heat to low and continue stirring gently and slowly until mixture comes to a simmer. Cook 1 minute more, not stirring, and remove from heat. Stir in vanilla and pour into 4 serving dishes. (Do not stir pudding again.)
CHOCOLATE:
Sift cocoa, salt, sugar and cornstarch into a medium saucepan. Under low heat, whisk in half and half. Increase heat to medium and whisk for 2 minutes. Stir constantly but gently with a wooden spoon for a additional 3 to 5 minutes, or until mixture starts to bubble and thicken. At this point, the mixture will still be loose, mu thinner than a set pudding.
Add the chopped chocolate and vanilla and cook for 1 additional minute, stirring very gently but constantly. Make sure that all of the chocolate has melted. If it has not, take pan off heat and continue to stir. Pudding should reach 180 F degrees on an instant thermometer. Pour into 4 individual ramekins. Chill for al least 2 hours before serving. Pudding will thicken as it cools.
BUTTERSCOTCH:
In a medium size bowl whisk together the egg yolks, vanilla and bourbon; set aside.
In medium size saucepan sift the cornstarch, salt and dark brown sugar. Over low heat, whisk in half and half. Increase heat to medium and whisk for 2 minutes. Add butter and stir constantly with a wooden spoon, not a whisk, until the mixture starts to bubble and thicken, about 3 additional minutes.
Off heat, whisk egg yolk mixture into hot mixture. Return saucepan to medium-low heat, stirring constantly, for 1 minute. Pour into 4 individual ramekins. Chill for at least 2 hours before serving.
TAPIOCA:
Whisk the egg in a 2-quart saucepan until well beaten. Whisk in the remaining ingredients except vanilla and let stand 5 minutes. Over medium heat and stirring constantly, cook the mixture until it reaches a full boil. The mixture will still be thin. Remove from heat and stir in vanilla. Cool 20 minutes, stir, and then spoon into individual serving dishes or glasses. Chill before serving.
NOTE: 1) To replace half-and-half, use 1 1/3 cup whole milk plus 2/3 cup heavy cream.
2) Dorset brand is Dutch -processed cocoa.
3)Minute Tapioca is superior to unrefined starches such as pearl Tapioca, since the resulting granules are less likely to burst as they absorb water. Burst molecules result in an unpleasant "slimy" texture.
4) For a richer chocolate flavor you may double the amount of chopped chocolate.
