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Warm Cocoa Pudding with Candied Pecans
Serves 4 / Recipe by Kelly Fields, Willa Jean, New Orleans, Louisiana
Recipe courtesy of RSVP, Bon Appetit, September 2016.
Candied Pecans
1 large egg white
2 Tablespoons sugar
1 cup pecans
Pudding
1-1/2 cups heavy cream
1-1/2 cups whole milk
4 Tablespoons unsalted butter
1 teaspoon vanilla extract
2 large eggs
1/2 cup sugar
2 Tablespoons plus 1 teaspoon cornstarch
2 Tablespoons unsweetened cocoa powder
1-1/2 teaspoons kosher salt
4 ounces chopped chocolate (at least 70% cacao)
Candied Pecans
Preheat oven to 325°F. Whisk egg white in a medium bowl until frothy. Whisk in sugar. Add pecans; toss until coated. Spread out on a parchment-lined rimmed baking sheet and bake, tossing every 10 minutes, until browned and dry, 25–30 minutes. Let cool.
Do Ahead: Pecans can be candied 1 week ahead. Store airtight at room temperature.
Pudding
1. Bring cream, milk, butter, and vanilla to a simmer in a medium saucepan over medium heat. Meanwhile, whisk eggs, sugar, cornstarch, cocoa powder, and salt in a medium heatproof bowl to combine.
2. As soon as cream mixture reaches a simmer, remove from heat and, whisking constantly, very gradually add one-third of cream mixture to egg mixture. Whisk tempered egg mixture into cream mixture in saucepan. Cook over medium heat, whisking constantly, until mixture thickens and is bubbling, about 2 minutes. Remove from heat and add chopped chocolate; whisk until chocolate is melted and pudding is smooth. Serve topped with candied pecans.
Do Ahead: Pudding can be made 2 days ahead. Press plastic wrap directly onto surface and chill. Reheat gently in a heatproof bowl set over a pan of simmering water before serving.
Serves 4 / Recipe by Kelly Fields, Willa Jean, New Orleans, Louisiana
Recipe courtesy of RSVP, Bon Appetit, September 2016.
Candied Pecans
1 large egg white
2 Tablespoons sugar
1 cup pecans
Pudding
1-1/2 cups heavy cream
1-1/2 cups whole milk
4 Tablespoons unsalted butter
1 teaspoon vanilla extract
2 large eggs
1/2 cup sugar
2 Tablespoons plus 1 teaspoon cornstarch
2 Tablespoons unsweetened cocoa powder
1-1/2 teaspoons kosher salt
4 ounces chopped chocolate (at least 70% cacao)
Candied Pecans
Preheat oven to 325°F. Whisk egg white in a medium bowl until frothy. Whisk in sugar. Add pecans; toss until coated. Spread out on a parchment-lined rimmed baking sheet and bake, tossing every 10 minutes, until browned and dry, 25–30 minutes. Let cool.
Do Ahead: Pecans can be candied 1 week ahead. Store airtight at room temperature.
Pudding
1. Bring cream, milk, butter, and vanilla to a simmer in a medium saucepan over medium heat. Meanwhile, whisk eggs, sugar, cornstarch, cocoa powder, and salt in a medium heatproof bowl to combine.
2. As soon as cream mixture reaches a simmer, remove from heat and, whisking constantly, very gradually add one-third of cream mixture to egg mixture. Whisk tempered egg mixture into cream mixture in saucepan. Cook over medium heat, whisking constantly, until mixture thickens and is bubbling, about 2 minutes. Remove from heat and add chopped chocolate; whisk until chocolate is melted and pudding is smooth. Serve topped with candied pecans.
Do Ahead: Pudding can be made 2 days ahead. Press plastic wrap directly onto surface and chill. Reheat gently in a heatproof bowl set over a pan of simmering water before serving.
Last edited by Crybaby on Sun Sep 04, 2016 3:42 pm; edited 1 time in total
