My grandmother Lola used to bribe my brother and I with this recipe: “First do some chores, then I’ll make you dessert”. Her recipe was a little more straight forward than this, and I actually never had the opportunity of writing it down while growing up… she never wrote it down either, it was passed down orally, the old school way. The one thing I remember though is that if by any chance my grandfather Renato was around, he would ask for a shot of coffee to be added to it, as he loved the “adult” touch to it; a wonderful and subtle back flavor of espresso…. and that’s how I got to love it even more.
I had to re-develop this recipe through the years, and I think this version of it is the best I have ever made, this one is for the books… and for all your family and friends to enjoy!!!
Serves: 6 / Prep time: 30 minutes /Refrigeration Time: 3 hrs / Cook time: 6 – 8 mins
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon cocoa powder
- 1/2 teaspoon salt
- 1 cup espresso coffee
- 1 cup whole milk
- 3/4 cup heavy cream
- 1 vanilla bean, seeded
- 4 egg yolks
- 5 ounces semisweet chocolate, rough chopped
1Add the sugar, cornstarch, cocoa powder, and salt to a large saucepan with a curved bottom; whisk to remove any lumps.
2Pour in the coffee, milk, heavy cream, vanilla bean seeds and egg yolks, and whisk again until smooth and well mixed.
3Set the saucepan over medium heat and cook, whisking, until the mixture is thick enough to coat the back of a wooden spoon, 6 to 8 minutes. (While whisking, make sure to pay attention to the bottom and sides of the saucepan).
4Remove from the heat, add the chopped chocolate and stir to melt.Pour the now thickened pudding through a fine mesh sieve into a 4-cup measuring cup.
5Divide the pudding between six 6-ounce glass jars or serving cups. Cover with plastic wrap, pressing against the surface of each pudding to keep a skin from forming.
6Refrigerate until thoroughly chilled and set, at least 3 hours.
7Serve the budino topped with freshly whipped cream and shaved chocolate.