Richard Perry: Old-Fashioned Chocolate Pudding With Maple Cream

According to Richard Perry, Midwesterners had a special affection for sweets, and his desserts mirrored that. Baked hazelnut meringue, layered with semisweet chocolate and raspberry buttercream with raspberries on top, was a specialty of the house. Fresh gooseberry pies, rhubarb Bavarian cream, pecan tarts and old-fashioned chocolate pudding with maple cream were among other delights.

Chef Richard Perry Maple Cream

Old-Fashioned Chocolate Pudding With Maple Cream

Source: Bon Appetit, May 1985

Yield: 6 servings


Ingredients

  • 1 3/4 cups sugar

  • 10 Tbsp unsweetened cocoa powder

  • 1/4 tsp salt

  • 4 3/4 cups milk

  • 1/2 cup cornstarch

  • 1 Tbsp vanilla

  • 1 Tbsp butter

  • 1 1/2 tsp amaretto liqueur

  • Whole almonds

  • Maple cream (see recipe)


Preparation

Mix sugar, cocoa powder and salt in heavy large saucepan. Gradually whisk in 3 1/2 cups milk. Stir over medium heat until just beginning to boil.

Dissolve cornstarch in remaining 1 1/4 cups milk. Stir 1 cup hot cocoa mixture into cornstarch mixture. Return to saucepan and bring to boil, stirring constantly. Stir in vanilla, butter and liqueur. Spoon pudding into bowls. Garnish with almonds. Serve warm with chilled maple cream.


Maple Cream

  • 6 egg yolks, room temperature

  • 3/4 cup maple syrup

  • 1 1/4 cups milk

  • 1 1/2 tsp vanilla

Beat yolks and syrup in heavy medium saucepan until slowly dissolving ribbon forms when beaters are lifted. Brink milk just to boil in another saucepan. Gradually whisk milk into yolk mixture. Set over medium-low heat and stir using wooden spoon until cream thickens enough to coat back of spoon and candy thermometer registers 180 degrees Fahrenheit; do not let mixture simmer or eggs will curdle. Set saucepan in ice-filled bowl. Stir cream until cool. Strain if necessary to remove lumps. Blend in vanilla. Cover cream and refrigerate until ready to use. Makes about 1 1/2 cups.


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