Welcome 2012! The last couple of months of 2011 were busy, sick, busy, and then some more. But we got a good break, changed our pace and relaxed with family and friends. That rejuvenated and energized us. Here is a picture from our trip to Marquette in the Northern Peninsula Michigan.
We also did a few dinners: for playdate #3, with some old friends and made some new. And for one of the dinners I made this chocolate and vanilla pudding dessert. The pomegranate and the blueberries cut the sweet and provide the right amount of sharpness in this. The best part you can make it ahead and cool it!
I made the chocolate pudding from scratch using the recipe from Smitten Kitchen and took a shortcut with the vanilla pudding using Brown and Polson custard powder.
1. Chocolate Pudding
Adapted from Smitten kitchen
1/3 cup sugar
pinch of salt
1 1/2 cups whole milk
3 ounces chocolate (I used bittersweet chocolate bar) - chopped
1 tspoon pure vanilla extract
Combine the cornstarch, sugar and salt in a pan on low (I didn't do the double boiler. Instead I kept the heat on low and used a thick bottomed pan to do this and stirred often.)
Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula and keep stirring. After 15 to 20 minutes, the mixture start to thicken and coats the back of the spoon, add the chocolate pieces. Keep stirring here as the chocolate melts and mixes well with the rest of the mix.
Remove from the heat and stir in the vanilla.
2. Vanilla custard
1 cup milk
2 tbspoon vanilla custard powder
1/2 tspoon vanilla extract
1/4 cup sugar.
Take it off the heat and add the vanilla extract.
Assembly of the dessert:
You can assemble it in any order. Here is what I did.
Take 3-4 tbspoons of chocolate pudding in a dessert cup, then layer it with 3-4 tbspoon of vanilla custard. Sprinkle pomegranate seeds and blueberries and chill for atleast 30 minutes before serving.