I don't think any lengthy story about pudding, it's relatively simple to make and it goes with any season. It's a comfort food in our house and we love creamy pudding of any flavor but I think Nutella-flavored pudding ranks high in taste and popularity. I paired it with banana pudding, which has all-natural flavor and none of the yellow coloring. These two puddings go well with crumbled graham crackers for added crunch. Alternately layer the puddings in a serving dish, voila, you have a parfait.
Banana Pudding
Makes 4 cups
2 small ripe bananas, about 12 ounces
⅓ cup sugar
2 ½ cups whole milk
3 tablespoons cornstarch
½ teaspoon salt
¾ cup cream
2 large egg yolks
1 teaspoon vanilla extract
In a 3-quart saucepan, thoroughly mash together the bananas and sugar. Pour in the milk. Warm over medium heat almost to boiling (the surface of the milk should quiver and vibrate). Turn off the heat.
Puree the banana-milk mixture in a food processor or blender. Pour it back into the pan and warm it for 3 to 5 minutes over medium heat, until bubbles for around the edges and the center of the milk is vibrating. Turn off the heat.
Put the cornstarch and salt in a medium bowl. Slowly whisk in the cream, making sure there are no lumps. Whisk in the egg yolks. It is important that this mixture be as smooth as you can make it. (To be really sure, reach into the bowl and gently rub out any lumps.)
Pour a ladleful of the hot milk into the bowl with the slurry. Whisk vigorously to combine. The mixture should come together smoothly, with no lumps. If you see any, add a little more liquid and whisk them out. Pour this mixture back into the pan slowly, counting to 10 as you do and whisking constantly and vigorously.
Turn the heat back on to medium. Work all the angles of the pan, and scrape the bottom. It will take 2 to 5 minutes to bring the custard to a boil, with large bubbles that slowly pop up to the surface. Boil, whisking constantly, for 2 minutes. Turn off the heat and stir in the vanilla.
Immediately pour the custard into a shallow container. Place plastic wrap or buttered wax paper directly on the surface to cover it, and refrigerate for 2 hours, or until fully chilled.
Nutella Pudding
Makes 4 cups
3 tablespoons cornstarch
½ teaspoon salt
1 cup cream
2 egg yolks
2 cups whole milk
¼ cup sugar
¾ cup Nutella
½ teaspoon vanilla extract
Put the cornstarch and salt in a medium bowl. Slowly whisk in the cream, making sure there are no lumps. Whisk in the egg yolks. It is important that this mixture be as smooth as you can make it. (To be really sure, reach into the bowl and gently rub out any lumps.)
Whisk the milk and sugar over medium heat in a 3-quart saucepan until bubbles form around the edge of the milk and the entire surface begins to quiver. Turn off the heat.
Pour 1 cup of the hot milk into the bowl with the slurry and whisk vigorously to combine. They should come together smoothly, with no lumps. If you see any, add a little more liquid and whisk them out. Pour the tempered slurry back into the pan slowly, counting to 10 as you do and whisking vigorously.
Turn the heat back on to medium. Work all the angles of the pan, and scrape the bottom. It will take 2 to 5 minutes to bring the custard to a boil, with large bubbles that slowly pop up to the surface. Boil, whisking constantly, for 2 minutes. Turn off the heat and stir in the vanilla.
Put the Nutella in a bowl and ladle in about 1 cup of the hot pudding. Whisk until smooth, then add the Nutella mixture back to the pan. Whisk until thoroughly combined, add the vanilla, and stir.
Immediately pour the custard into a shallow container. Place plastic wrap or buttered wax paper directly on the surface to cover it, and refrigerate. This pudding is firm enough to be eaten warm after 30 minutes or so in the refrigerator.
Source: Bakeless Sweets byt Faith Durand
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