Two-colored pudding

Name: Two-colored pudding - Laura I.
Ingredients: 400 ml milk 4 tablespoons sugar 4 tablespoons starch 50 g grated chocolate

Dessert - Two-colored pudding by Laura I. - Recipia

When I'm out of dessert and in the mood for something quick, I make this two-colored pudding. No eggs or special packets are needed. Milk, sugar, starch, and a bit of chocolate are all you need. I've tried it several times, and it seems to be one of the simplest pudding recipes, without the hassle of baking or other operations. Quick Info Total time: about 20 minutes (plus cooling) Preparation: 5-7 minutes Cooking: 10-12 minutes Servings: 3-4, depending on the size of the molds Difficulty: easy Recipe type: homemade, quick dessert Ingredients 400 ml milk 4 tablespoons sugar 4 tablespoons cornstarch 50 g grated chocolate Optional: essences (vanilla or rum), only if you want to change the flavor Preparation method 1. Put 300 ml of milk in a pot over medium heat, along with the sugar. Stir to dissolve the sugar. 2. In a separate bowl, mix the cornstarch with the remaining 100 ml of milk until there are no lumps. 3. When the milk on the stove comes to a boil, pour the cornstarch mixture in a thin stream while continuously stirring with a whisk or a wooden spoon. 4. Keep stirring over low heat until the pudding visibly thickens (no more than a few minutes). 5. Remove the pot from the heat. Set aside a few tablespoons of the hot pudding in a small bowl. 6. In that separate portion, add the grated chocolate and mix well until it melts and the pudding becomes uniformly colored. 7. Start layering the pudding in glasses or molds: first a white layer, then a chocolate layer, then another white layer, as much as possible. 8. Let the pudding cool completely at room temperature. Then it can be placed in the fridge for a few hours if you want it to be firmer. Why I make this recipe often I love that it doesn't involve much work or dirty dishes, and I don't have to watch the oven. If I have milk and a bit of chocolate, the dessert is practically ready. It keeps its texture for two to three days in the fridge, and you can make it anytime, even without special preparations. Tips and variations Tips If you put the cornstarch directly into hot milk, it will clump. I always dissolve it first in cold milk. Stir constantly when adding the cornstarch to prevent the pudding from sticking to the bottom of the pot. Don't leave the pudding on the heat too long after it thickens; it can become too dense. If you want a lighter texture, use the whisk at the end. Substitutions Grated chocolate can be replaced with one or two tablespoons of cocoa dissolved in milk. For a sugar-free version, try sweeteners, but the texture may be different. Variations You can add a few drops of vanilla or rum essence for flavor. If you want a more 'marbled' effect, alternate the layers as you like or gently swirl the chocolate pudding with the plain one. Serving ideas Usually, I put it in small glasses or bowls and leave it to chill. It goes well with fresh fruits or almond flakes on top if I have them on hand. Frequently asked questions What starch should I use for pudding? I used cornstarch. I do not recommend flour for this recipe; it comes out too dense and has a different consistency. Can it be made with plant-based milk? Theoretically, yes, but it will come out a bit more liquid or with a different taste. The amount of starch needs to be adjusted depending on the milk used. What type of chocolate works best? I usually use finely grated dark chocolate. Milk chocolate can also be used, but the layer will come out lighter in color. Can I double the quantities for more servings? Yes, keep the same proportions for the ingredients. Just use a larger pot and stir well to prevent sticking. How do I know when the pudding is thick enough? When you run a spoon through it and the pudding leaves a trail, and the mixture no longer flows like milk, it is cooked enough. Nutritional values Estimated values for one serving (out of 4 servings): Calories: approx. 170 kcal Protein: 4 g Carbohydrates: 30 g Fat: 3.5 g These values are approximate and vary depending on the type of milk or chocolate used. Storage and reheating The pudding keeps in the fridge for 2-3 days, covered. I do not recommend reheating it, as it can separate or ruin the texture. It is served cold or at room temperature.