Pudding Cups

Why does it seem like the best pudding cups at the grocery store are always sugar free?! Well, these pudding cups definitely are NOT sugar free. 

I started off with a very simple chocolate pudding for the bottom layer. I found the recipe on Allrecipes.com

One is the loneliest number. 

Ingredients

1/2 cup white sugar

3 tablespoons unsweetened cocoa powder

1/4 cup cornstarch

1/8 teaspoon salt

2 3/4 cups milk

2 tablespoons margarine or butter

1 teaspoon vanilla extract

Directions

In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in margarine and vanilla. Let cool briefly, and serve warm, or chill in refrigerator until serving.


I got the vanilla bean pudding recipe from The New York Times site.

The vanilla bean specks look superimposed. 

Ingredients
2 1/2 cups half-and-half or whole milk
2/3 cup sugar
Pinch of salt
1 vanilla bean or 1 teaspoon vanilla extract
3 tablespoons cornstarch
2 tablespoons unsalted butter, softened (optional).


Directions 1. Put 2 cups of half-and-half or milk, sugar and salt in a small or medium saucepot over medium-low heat. If using a vanilla bean, split in half lengthwise and scrape seeds into milk or half-and-half using small sharp knife, then add pod. Cook just until mixture begins to steam.
2. Combine cornstarch and remaining milk or half-and-half in a bowl and blend; there should be no lumps. Fish pod from pot and discard. Add cornstarch mixture; cook, stirring occasionally, until mixture starts to thicken and barely reaches a boil, about 5 minutes. Immediately reduce heat to very low and stir for 5 minutes or so until thick. Stir in butter and vanilla extract, if using.
3. Pour mixture into a 1-quart dish or 4 to 6 small ramekins or bowls. Put plastic wrap directly on the pudding to prevent formation of a skin, or do not cover if you like skin. Refrigerate until chilled, and serve within a day, with whipped cream if you like. Whisk to remove lumps if needed.
Yield: 4 servings.
Note: To make chocolate pudding, shave or finely chop 2 ounces bittersweet chocolate. Stir into pudding with the butter.


Baking or cooking with vanilla beans requires some planning ahead so you don't get ripped off. You may spend anywhere from $12 to $17 buying two vanilla bean pods. I get my vanilla beans from a trusted eBay seller, Vanilla Products USA. If you go to their store you can order 10 Grade A 6 incher Madagascar Bourbon vanilla beans for under $10 including shipping and handling. Whoa, Nelly!  Although I love chocolate more than almost anything, I do prefer vanilla ice cream and pudding. I don't know why. I guess 'cause they're sweeter. So, suffice it to say, my favorite layer in the pudding cups was the top layer! However, eating chocolate pudding while it's still warm is definitely a note-worthy treat. 

Pudding cups waiting to fulfill their destiny.