Cocoa Nib Pudding is a traditional American recipe for a classic dessert of a cornflour custard made with a mix of milk and cream infused with cocoa nibs. The full recipe is presented here and I hope you enjoy this classic American version of: Cocoa Nib Pudding.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Cocoa beans are the fatty seed of the cacao tree from which chocolate is made. The baked and hulled seeds (known as 'cocoa nibs') are used in cooking (both sweet and savoury) as a flavouring and being the seeds of a plant they actually count as a spice.
Ingredients:
360ml single cream
360ml full fat milk
55g cocoa nibs (lightly chopped)
80g sugar
40g cornflour
1/2 tsp salt
Method
Add the milk, cream and cocoa nibs to a pan and bring to a gentle boil over medium heat. Strain through a sieve into a bowl, pressing on the nib paste to extract as much of the liquid as possible. Discard the cocoa nibs.
Mix the sugar, cornflour and salt with about 100ml of the infused milk in a saucepan and whisk to a smooth paste. Add the remaining milk mix and whisk in. Place over medium heat and stir constantly with a wooden spoon until the mixture begins to thicken. Reduce the heat to low and continue stirring until the mixture comes to a simmer. Allow to cook for 1 minute before taking off the heat.
Pour into ramekins or heat-proof cups. This can be served warm, cold or chilled.
Click on the image, above to submit to Pinterest.