Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Dubai Chocolate Pudding Cups
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- Level: Easy
- Total: 2 hr 15 min (includes chilling time)
- Active: 50 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 516
- Total Fat
- 40 g
- Saturated Fat
- 23 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 1 g
- Sugar
- 28 g
- Protein
- 8 g
- Cholesterol
- 219 mg
- Sodium
- 218 mg
The flavors of Dubai chocolate, a combination of rich chocolate, nutty pistachio and crunchy toasted kataifi, are showcased in these gorgeous creamy pudding cups. A large batch of easy homemade pudding gets lightened with fresh whipped cream, then half of it is swirled with pistachio cream and the other half with melted semisweet chocolate. The separate flavors are layered in serving bowls to ensure each bite has a bit of chocolate and pistachio, then topped with butter-toasted kataifi and chopped pistachios for an extra pop of color.
- Level: Easy
- Total: 2 hr 15 min (includes chilling time)
- Active: 50 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 516
- Total Fat
- 40 g
- Saturated Fat
- 23 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 1 g
- Sugar
- 28 g
- Protein
- 8 g
- Cholesterol
- 219 mg
- Sodium
- 218 mg
Ingredients
Pudding:
Topping:
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Directions
Special equipment:
six 8-ounce ramekins- For the pudding: Heat the milk and 1/4 cup of the sugar in a medium saucepan over medium heat, stirring occasionally, until it just comes to a simmer.
- Meanwhile, whisk the cornstarch, salt, egg yolks and remaining 1/4 cup sugar in a medium bowl until smooth and lightened in color. While continually whisking, slowly pour in about 1/2 cup of the warm milk mixture, whisking until smooth. (This is called tempering, which will prevent the yolks from scrambling.) Continue whisking and adding 1/2 cup of the warm milk mixture at a time until completely combined and smooth. Transfer the mixture back to the saucepan and turn the heat to medium. Cook, whisking constantly, until thickened and the texture of pudding, 2 to 3 minutes. Remove from the heat, then whisk in the vanilla.
- Measure 3/4 cup of the pudding and strain through a fine-mesh strainer into a medium bowl. Stir in the chocolate until melted and completely smooth (it may take a couple of minutes). Strain the remaining pudding into a separate medium bowl and stir in the pistachio cream until smooth. Cover both puddings with plastic wrap, pressing the wrap directly on the surface of the puddings, and refrigerate until chilled through, at least 1 hour and up to overnight.
- For the topping: Meanwhile, heat the butter in a medium nonstick skillet over medium heat until melted and starting to bubble. Add the kataifi and salt and cook, stirring constantly, until crunchy and evenly browned, about 5 minutes. Transfer to a plate and spread in a thin, even layer until cooled completely. Store in an airtight container at room temperature for up to 3 days.
- Whip the heavy cream in a medium bowl with an electric mixer on medium speed to start, then increase to medium high until stiff peaks form, about 4 minutes.
- Remove the puddings from the refrigerator and uncover. Stir each pudding with a separate rubber spatula until smooth. Measure 1 cup of the whipped cream and fold into the chocolate pudding until smooth and no streaks of cream are left. Using a separate spatula, fold the remaining whipped cream into the pistachio pudding until just smooth and no streaks of cream are left.
- Fill the bottom of each of six 8-ounce ramekins with a heaping 1/4 cup pistachio pudding in an even layer. Dollop 2 tablespoons of the chocolate pudding over the pistachio pudding in each. Then divide the remaining pistachio pudding over the chocolate pudding in each ramekin (about another heaping 1/4 cup per ramekin). Finally, divide the remaining chocolate pudding among the ramekins (about 1 tablespoon for each). Cover with plastic wrap touching the surface of the puddings and refrigerate until thoroughly chilled, at least 30 minutes and up to 2 days.
- When ready to serve, sprinkle each with 2 tablespoons of the toasted kataifi and a sprinkle of chopped pistachios. Serve immediately.
