Nutella Pudding

Saturday, March 1, 2014


I'm renaming this pudding "guilt pudding." 

I was feeling pretty lousy last weekend. I felt I had been really demanding all week, and I was feeling guilty about it. Unconditional support is expected from those closest to you, but I felt I had been a bit selfish. Long story short, I came up with a little fix—this pudding.

It would have fixed everything, had it not turned out terribly (What's worse than feeling a bit guilty? Wasting 3/4 cup Nutella and then feeling super guilty). I don't know what I did wrong, but it was awful—lumpy, sort of egg-smelling, sticky. But then there was a second batch (a trend last week), and that second batch fixed everything. It seemed to just hug the recipient and say "I am so thankful for you! Sorry! You rock!" 

This pudding is seriously a superfood. Like, my go-to to eat my feelings from now on. It's Nutella 2.0 (and so is this). 


Ingredients (four-six servings; *only two and a half around here...)
3 tbsp. cornstarch
1/3 cup cocoa
1/4 tsp. kosher salt
2 cups milk
1/2 cup cream
3/4 cup Nutella
2 tbsp. unsalted butter
1 tsp. vanilla extract

Directions:
Stir cornstarch, cocoa and salt in a medium bowl.

Heat milk and cream in a medium saucepan over medium heat until it just starts to gently boil. Whisk half of milk into cornstarch mixture. Return mixture to pan and bring to a slow boil. Boil one to two minutes until slightly thickened.

Remove from heat and stir in Nutella, butter and vanilla. Pass the pudding through a fine mesh sieve to remove any little lumps; then chill until set, about three hours. Serve with a bit of lightly sweetened whipped cream.

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