Chocolate-Hazelnut Pudding
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1/3 cup sugar
- 2 cups half and half
- 4 large egg yolks
- Carbohydrate 43 g(14%)
- Cholesterol 177 mg(59%)
- Fat 27 g(42%)
- Fiber 3 g(10%)
- Protein 8 g(16%)
- Saturated Fat 12 g(59%)
- Sodium 155 mg(6%)
- Calories 442
Preparation Whisk sugar, egg yolks, cornstarch and salt in large bowl to blend. Gradually whisk in 3/4 cup half and half. Bring 1 1/4 cups half and half to simmer in heavy medium saucepan. Gradually whisk hot half and half into egg mixture; return mixture to saucepan. Whisk over medium-low heat until pudding thickens and comes to boil, about 5 minutes. Boil 1 minute longer, whisking constantly. Remove pudding from heat. Add chocolate, Frangelico and vanilla; whisk until chocolate melts and pudding is smooth. Divide among six 3/4-cup custard cups. Sprinkle hazelnuts over puddings. Refrigerate until cold, about 2 hours. (Can be made 1 day ahead. Cover; keep chilled.) Spoon whipped cream atop puddings, if desired. Serve with ladyfingers.
Preparation Whisk sugar, egg yolks, cornstarch and salt in large bowl to blend. Gradually whisk in 3/4 cup half and half. Bring 1 1/4 cups half and half to simmer in heavy medium saucepan. Gradually whisk hot half and half into egg mixture; return mixture to saucepan. Whisk over medium-low heat until pudding thickens and comes to boil, about 5 minutes. Boil 1 minute longer, whisking constantly. Remove pudding from heat. Add chocolate, Frangelico and vanilla; whisk until chocolate melts and pudding is smooth. Divide among six 3/4-cup custard cups. Sprinkle hazelnuts over puddings. Refrigerate until cold, about 2 hours. (Can be made 1 day ahead. Cover; keep chilled.) Spoon whipped cream atop puddings, if desired. Serve with ladyfingers.
