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Blog

Filtering by Category: pudding and custard

Mexican Hot Chocolate Pudding

Patricia Reitz

Mexican Hot Chocolate Pudding - ButterYum

Mexican Hot Chocolate Pudding - ButterYum

I absolutely adore chocolate and cinnamon together so I tweaked a chocolate pudding recipe to mimic the flavor profile of Mexican hot chocolate.  Want some?  You know you do.  Sorry I can't share, but you can make your own.  Just measure out the ingredients and grab a heavy-bottomed saucepan, a whisk, and some dessert bowls - I'll help you along the way.  You won't believe how fast and easy the process is.

To start, just throw all the ingredients into a medium size heavy-bottom saucepan (chocolate and dairy are very sensitive to heat so using a heavy-bottomed pan will prevent these precious ingredient from scorching or burning)

To start, just throw all the ingredients into a medium size heavy-bottom saucepan (chocolate and dairy are very sensitive to heat so using a heavy-bottomed pan will prevent these precious ingredient from scorching or burning)

Simmer over medium heat, stirring constantly, until the mixture thickens.

Simmer over medium heat, stirring constantly, until the mixture thickens.

Strain the pudding through a sieve to remove any lumps.

Strain the pudding through a sieve to remove any lumps.

Quickly pour the pudding into dessert dishes and press plastic wrap directly on the pudding surface to prevent a skin from forming... unless that's your thing ;).

Quickly pour the pudding into dessert dishes and press plastic wrap directly on the pudding surface to prevent a skin from forming... unless that's your thing ;).

Chill for a couple hours before serving.  I like to garnish with freshly whipped cream and ginger snaps.

Chill for a couple hours before serving.  I like to garnish with freshly whipped cream and ginger snaps.

Mexican Hot Chocolate Pudding

adapted froThe Essence of Chocolate (Scharffenberger)

serves 6

Printable Recipe

Ingredients

  • 1/4 cup cornstarch
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon fine salt
  • 3 cups whole milk
  • 6 ounces semisweet chocolate, chopped fine
  • 1 teaspoon pure vanilla extract

Directions

  1. In a heavy-bottomed sauce pan over medium heatcombine the cornstarch, sugar, cinnamon, and salt; add the milk and cook, whisking constantlyuntil the mixture thickens; about 15-20 minutes (I like to get in there with a flat silicone spatula every now and then to be sure nothing is sticking in the corners or on the bottom of the pan).  
  2. Remove pan from heat and stir in chopped chocolate and vanilla; stir until chocolate is melted and fully incorporated.  
  3. Strain through a sieve before spooning into individual ramekins to ensure a perfectly smooth texture.  
  4. Cover pudding with plastic wrap that is touching the surface of the pudding to prevent a skin from forming.  
  5. Chill for a couple hours.  Optional garnish - freshly whipped cream and ginger snaps.

Yellow Mango Mousse

Patricia Reitz

Yellow Mango Mousse - ButterYum

Yellow Mango Mousse - ButterYum

Most people are familiar with mangoes, but do you know about yellow mangoes (bottom left in the photo above)?  You might also see them called Manila, champagne, young, baby, honey, Ataulfo, or Adolfo mangoes.  In the photo above, you can see the yellow mango is shaped differently than more common varieties.  I prefer yellow mangoes for their delicately sweet flavor and "stringless" texture.  Another great feature - they have one of the thinnest seeds among all mango varieties so you get more mango for your money.  These tasty fruits cost about $1 and are in season from March through September.

This mousse can be made up to 24 hours in advance and requires no cooking so it's a cinch to put together.  I hope you'll give it a try.

Yellow Mango Mousse

Serves 6

Printable Recipe

2 ripe yellow mangoes, peeled and chopped

1 cup heavy cream, whipped

2 egg whites, whipped

In a food processor or blender, puree mangoes until smooth; pour into a medium mixing bowl.  Carefully fold in whipped heavy cream; repeat with whipped egg whites.  Divide mousse evenly among 6 dessert dishes and chill.

Lemon Posset

Patricia Reitz

Lemon Posset - ButterYum

Lemon Posset - ButterYum

Today I'm sharing one of the easiest desserts in my arsenal.  It's called Lemon Posset (sounds like faucet) - a creamy British treat that's relatively unknown here in the US, despite the fact that it's one of the world's easiest desserts to make.  I should mention that it tastes utterly amazing - like a combination of lemon curd and clotted cream.  Do I have your attention yet?  I thought so - let's make some lemon love.

Lemon Posset

makes 4 servings

Printable Recipe

Ingredients

  • 2 cups (480g) heavy cream
  • 2/3 cup (133g) granulated sugar
  • juice of 2 lemons (60-75ml, or 4-5 tablespoons)
  • garnish:  fresh berries, lemon zest, whipped cream, ginger snaps, etc

Directions

  1. In a heavy-bottomed 2 or 3-quart saucepan, boil the cream and sugar together for 5 minutes; stirring occasionally to make sure sugar dissolves.
  2. Remove from heat and stir in fresh lemon juice. 
  3. Use a sieve to strain the mixture into a glass measuring cup with a pour spout and allow to cool for a few minutes. 
  4. Carefully pour mixture into 4-ounce dessert dishes; chill for at least 2 hours. 
  5. Garnish just before serving.

Note: a friend of mine tried to make this using raw cream and it didn't turn out so better stick with pasteurized cream.

Mmmm.  I hope you'll give this fantastic dessert a try.  Enjoy!