KITCHEN NOTES: fourteen (mexican chocolate pudding)

this is the fourteenth installment of kitchen notes. post-it wisdom from my kitchen. a way to remind myself of the important things.

i wasn’t the most graceful child. in addition to talking too fast, i moved too fast for my own good. moving too fast = klutzy beyond measure.

my mom constantly reminded me to slow down. don’t rush.
she says, “that’s how you make mistakes or hurt yourself.”

being in the kitchen has made me learn how to not rush, to move slow.

to not chop too fast, or i’ll cut myself.
to not cut the time to proof dough two minutes short, or it’ll be dense rather than pillowy.
to not turn the burner higher than it needs to be or you’ll burn the onions and garlic.
or burn the milk.

don’t think i’ve rid myself of ungracefulness. i’ve just gotten a little bit better.

if you don’t have patience, nothing will turn out right in the kitchen. so, don’t rush when you’re making this one.

enjoy the decadence.

mexican chocolate pudding
printable recipe – adapted from cooking from seven

yield 4 servings

ingredients
2 tablespoons cornstarch
1/3 cup dark cocoa powder
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne
1/2 cup maple syrup
2 large egg yolks, beaten
2 cups heavy cream
2 tablespoons unsalted butter
2 teaspoons vanilla extract
a pinch of salt

combine cornstarch, cocoa powder, cinnamon, cayenne, salt and maple syrup in a saucepan until smooth. mix egg yolks and cream in a small bowl.

slowly add liquid to mixture in the pan, whisking. heat mixture on medium high, stirring constantly. once mixture thickens and starts to boil, continue to boil for one minute. take off the heat. add butter and vanilla extract. cool slightly.

transfer to a bowl. place plastic wrap on top, so it is touching the surface of the pudding. the plastic wrap prevents the pudding from forming a skin on top. refrigerate until chilled.

serve with fresh whipped cream and chocolate shavings.

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