Chocolate Pudding

Tonight I made a yummy chocolate pudding. It is GF and dairy free for those with allergies or who just like to try different things :-) or like me can't have dairy because it upsets my nursling's system. Even Erich liked this one... I will say that even though this recipe is super easy, it did take quite a bit of arm power because I whisked it from start to finish. Not sure I needed to whisk it so much... but I did.

Dairy Free Chocolate Pudding

4 egg yolks
1 TBS corn starch
1 (14 oz) can of coconut milk
1/2 C chocolate chips (I used milk chocolate, because I prefer them over the dark chocolate)
1 tsp vanilla

In a bowl, whisk the yolks and corn starch together until smooth and set aside.

In a small sauce pan, heat the milk and chocolate until the chocolate is completely disolved and bring mixture to a boil. Once boiling, remove from the heat and allow to cool briefly. Remove about a 1/2 cup of the hot milk and whisk into the egg mixture slowly to temper the eggs. Once eggs are tempered, whisk the egg mixture slowly back into the milk in the pan. Return the saucepan to the heat and simmer for 5 minutes, do not boil. I whisked the entire 5 minutes, although I doubt that is needed... I was paranoid about burning. Remove from the heat and cool... Be sure to whisk the pudding regularly to avoid forming a skin on the top. Once the pudding is slightly warm, stir in the vanilla extract, transfer to a bowl and chill.

Honey Custard

The desert of the week is a yummy honey custard. I really liked it... not to sweet, great creamy texture, and tasty. Erich liked it but wished it was a bit sweeter. What do you think?

HONEY CUSTARD
4 eggs
2.5C coconut or dairy milk (I used raw dairy milk)
1/3C honey
1-2 tsp vanilla extract (I used 2 tsp of my home made extract)
1/2 tsp salt
A nice dash of cinnamon

Preheat oven to 350 degrees with your rack in the center of the oven.

Combine all ingredients in a bowl and beat until smooth and well blended. Use a whisk or hand mixer as needed. Pour into 6 individual ramekin cups.

Place the ramekins into a 9X13 pan and pour water all around the ramekins. Place the pan carefully into the oven. Bake for 45-50 minutes or until a knife inserted in the middle of the custard comes out clean.

I enjoyed it slightly warm and very cool. Yummy!