Milk chocolate pudding with raspberries
Votes: 1
Time: 2 hours 30 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 258, total fat 10 G., saturated fats 6 G., proteins 5 G., carbohydrates 37 G., fiber 1 G., cholesterol 47 mg, sodium 100 mg, sugar 33 G.
Calories 258, total fat 10 G., saturated fats 6 G., proteins 5 G., carbohydrates 37 G., fiber 1 G., cholesterol 47 mg, sodium 100 mg, sugar 33 G.
Milk chocolate adds a more delicate and smooth flavor to classic chocolate pudding. Serve it in beautiful bowls, garnish each serving with fresh raspberries, and you'll have an elegant dessert for any occasion.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups whole milk
- 0.5 cups of sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon coarse salt
- 1 large egg
- 1 tbsp unsalted butter
- 1 tbsp vanilla extract
- 0.5 tbsp. milk chocolate granules
- 0.5 cup fresh raspberries
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Recipes with similar ingredients: eggs, milk, starch, raspberry, milk chocolate, chocolate chips (granules)
Cooking the dish according to the recipe:
- In a medium saucepan over medium heat, bring 1 cup milk to a boil.
- Meanwhile, combine the sugar, cornstarch, and salt in a medium bowl. Stir in the remaining 1 cup milk gradually to avoid lumps, then whisk in the egg.
- When the milk comes to a boil, remove the pan from the heat and gradually whisk in the egg mixture, whisking constantly. Return to medium-low heat and simmer, stirring constantly, until the pudding comes to a boil and becomes thick and creamy, 5-7 minutes. Remove from the heat and whisk in the butter and vanilla extract until fully incorporated. Add the chocolate chips and whisk until smooth.
- Divide the pudding among 4-6 120 ml (4 fl oz) ramekins or bowls, topping each serving with 1-2 tablespoons of berries. Cover with plastic wrap and refrigerate until completely set, about 2 hours.
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