John Myers
Ingredients for 4 servings:
- 250 ml milk 3.5%
- 250 ml cream (unwhipped)
- 130 g chocolate (milk Santa Claus or other variety)
- 40 g sugar
- 1 tbsp vanilla sugar, homemade, or 1 pack of Bourbon vanilla sugar
- 35 g cornstarch
- 2 tbsp rum, brown, good quality, approx.
- 1 tbsp, heaped baking cocoa, unsweetened
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 8 minutes
Away with the chocolate Santas…
Pour 2/3 of the milk and cream into a saucepan. Break the chocolate Santas into pieces and add them. Melt. Beat with a whisk until smooth. Combine the sugar, vanilla sugar, cornstarch, and cocoa powder (be sure to use unsweetened cocoa powder) and stir with the remaining cold milk until smooth – there should be no lumps. Pour the mixed powder into the boiling milk and stir vigorously with a whisk. Bring to a boil and simmer for about 1 minute, stirring continuously. Add the rum and stir in. If children are eating, omit the rum. If the rum is added at the end, you can also divide the mixture: “without” for children and “with” for adults. Ladle the hot pudding into bowls and let cool. Garnish with whipped cream and hazelnut caramel, if desired. Note: We like it creamy – if you prefer a lower-calorie version, you can use equivalent products. Please refrain from unnecessary comments about calories! You’ll also have to figure out the sugar content yourself – I’d prefer less sugar, but my husband thinks the stated amount is just right!
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