Chocolate Stout Pudding!
I've had a bottle of Chocolate Stout languishing in my fridge since October. It came in a Harpoon Brewery multi-pack. We drank everything else, leaving one lone beer that no one wanted. This made me feel guilty. I needed to drink it or use it before St. Patrick's Day rolled around.
I had a spot of maple syrup left from last year's tapping just lolling at the bottom of a bottle at the back of the fridge. We're working on this year's batch. With about 1/2 cup of amber sitting around just as I'm boiling down gallons of sap, I was feeling guilty. I needed to drink it straight from the bottle or use it.
And then it came to me: pudding. I was going to make pudding and put all the ingredients to use.
|How about some donut with that pudding?|
The beauty of pudding is that you can eat it straight, shove it into a donut or use it as a tart filling. For a multi-tasking baker lady, it's the perfect treat to have hanging around as Fasching and St. Patty's day roll around.
Chocolate Stout Pudding
1/2 cup cocoa powder (I use Callebaut Extra Brute)
1/2 cup maple syrup
1 bottle chocolate stout (about 1 1/2 cups)
1/4 cup cornstarch
4 egg yolks
pinch of salt
1 teaspoon vanilla extract
1 1/2 cups heavy cream
|Cocoa powder and cornstarch waiting for the rest of their friends.|
-Whisk together cocoa powder, maple syrup, cornstarch, chocolate stout, egg yolks, salt and vanilla extract in the bowl of an electric mixer with the whisk attachment.
-In a large saucepan, bring the heavy cream to a simmer.
-With the mixer running on low, carefully pour the hot cream into the cocoa powder mixture. Whisk until completely combined.
|Transfer from the mixer back into the saucepan.|
-Transfer the liquid back into the saucepan and whisk over medium heat until the pudding thickens.
|Getting there...just not thick enough, though.|
|That's what I'm talking about!|
-Ladle the pudding into serving glasses. Cover the tops with a small piece of plastic wrap to keep a skin from forming, making sure the wrap touches the surface of the pudding.
-Refrigerate until completely cool.
-Top with a dollop of lightly sweetened whipped cream.