Ice cream and chilled desserts
A chilled pudding with a rich chocolate flavor and a silky, spoonable texture. This classic dessert has French roots and became a favorite in Turkish pudding shops and homes alike.
Mix the flour, cornstarch, cocoa, and sugar in a saucepan. Add some of the milk and whisk until smooth, then add the remaining milk and the egg yolk.
Cook over medium heat, stirring constantly, until thickened. Keep stirring until the pudding is thick enough to coat the back of a spoon.
Turn off the heat. Add the chopped dark chocolate and butter to the hot pudding and stir until melted. Do not add the chocolate while the mixture is boiling.
Divide the pudding among serving bowls and let it cool to room temperature, then refrigerate for at least 2 hours. Sprinkle with grated chocolate and serve chilled.
For a smooth supangle, stir constantly while cooking and add the chocolate after removing the pan from the heat; chocolate can seize if added to a boiling mixture. Contains gluten (flour), eggs, and dairy (milk). Store in the refrigerator for up to 2 days.
Kırmızı biber yerine yeşil biber kullandım, daha hafif oldu. Kabuğunu soymadan denedim, dokusu daha iyiydi bence. Baharat oranını kendime göre ayarladım, tarifin ruhunu bozmadı.
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