White Chocolate Pudding flavored with a touch of Frangelico makes for a lush and dreamy dessert!
White Chocolate Pudding
When we were first married, boxes of pudding mix made their way into our kitchen. The hubby was a fan, but he did have his standards. No instant, only cook and serve.
Well, slowly I’ve nixed even that option as it’s not too tough to whip up a batch of pudding from scratch. The biggest dilemma was what kind of pudding to make. We quickly settled on white chocolate—one of the few flavors all 3 of us can agree upon!
I pulled out my spankin’ new OXO stainless steel sauce pan to start the process. Did you know OXO has a line of top notch notch pots and pans? So many nifty features such as markings on their interior walls for easy measuring, handles that stay cool plus they’re dishwasher safe! In addition, they’re so aesthetically appealing—always a bonus.
The heat-radiant aluminum core fused between two layers of stainless steel ensures even cooking which is vital when you’re making a dish that could easily scorch from a hot spot. The round bottom was also designed to facilitate easy stirring. OXO thought of everything!
The Pudding Verdict
Both the sauce pan and this white chocolate pudding drew rave reviews. I’m kind of a snob about the look of my pans, toaster, coffee pot and on and on–and I was an instant fan of the look of my new sauce pan.
This will be the set of cookware I buy for my boys when they wear out my cast offs! The pudding was a bona fide hit, too.
The silky smooth texture and heavenly flavor will certainly please your toughest critics. A little slosh of Frangelico, a hazelnut liqueur, is one of my favorites to add to white chocolate desserts.
- 2 tablespoons cornstarch
- ⅔ cup sugar
- Dash of salt
- 1 cup half and half (or cream)
- 3 egg yolks
- 2 cups whole milk
- 6 ounces white chocolate, melted and cooled slightly
- 1 tablespoon butter, at room temperature
- 1 teaspoon vanilla
- 2 teaspoons Frangelico liqueur (may double the vanilla and omit the Frangelico if desired)
- Whisk together cornstarch, sugar and salt in a large saucepan. Whisk in half and half, then the yolks, followed by the milk. Stir in chocolate (don't worry if it clumps a bit).
- Bring mixture to a boil, whisking constantly, till pudding thickens. Reduce heat and cook, stirring with a wooden spoon or spatula for a couple more minutes till pudding thickens even more (should reach 200º).
- Pass the pudding through a sieve into a medium bowl. Stir in butter, vanilla and Frangelico. May divide into individual bowls. Serve warm or chilled, but cover surface with plastic wrap before chilling.
Serving Size:1 bowl
Amount Per Serving: Calories: 400 Total Fat: 20g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 126mg Sodium: 131mg Carbohydrates: 48g Net Carbohydrates: 0g Fiber: 0g Sugar: 45g Sugar Alcohols: 0g Protein: 7g
More OXO Stainless Steel Pro Features
- Rolled edges designed for drip free pouring
- Contoured handles designed to stay cool to the touch for a comfortable grip
- Durable, all-metal construction allows cookware to move directly from stovetop to oven and broiler. Glass lids are oven safe up to 430°F
- Works on all stovetops, including induction
Disclosure: OXO supplied me with their Stainless Steel Pro 3.5 quart sauce pan to review . I was not compensated for writing this post and the opinions expressed herein are those of the author, and are not indicative of the opinions or positions of OXO.