Monday, July 5, 2010

French Pudding

1. Milk- 2 1/2 cups
2. Cornflour- 4 tbsp
3. Sugar- 4tbsp
4. Vanilla Essence- 1/2 tsp
5. Grated choclate/ Cooking choclate chips- 3/4 cup

For Vanilla Sauce
6. Milk- 1 cup
7. Milk maid- 1/2 tin
8. Butter- 1 tbsp
9. Sugar-1 1/2 tbsp
10. Cornflour- 4 tsp
11. Vanilla Essence- 1/2 tsp

1. For the pudding, first keep 1/2 a cup milk aside. Boil the rest 2 cup milk.
2. Add cornflour mixed with the 1/2 cup milk and pour this into the boiled milk. Keep stirring till it starts thickening and the raw taste of cornflour goes.

3. Switch off the stove, add sugar and the grated choclate or the cooking choclate chips.

4. Add vanilla essence and stir well. Keep aside for some minutes. Do not allow it cool it fully, it will thicken by then.

5. Pour it into a mould/ a dish after greesing it with butter. Keep in the refrigerator for 6-7 hours.

This can be eaten as such or can be served with vanilla ice-cream or whipping cream. Vanilla sauce made at home, can also be poured on top and served to make it the best.

Vanilla Sauce
1. Into a pan, add 1 cup milk, milk-maid and sugar. Stir well.

2. In 1 tbsp water, mix 4tsp cornflour and add this into the pan littleby little, when the milk in it boils.

3. It will star thickening, switch off the flame and let it cool for 10 minutes.
4. Add vanilla essence. Add a tbsp of butter into it for adding a glazing for the sauce. Sauce is ready.

This can be served without cooling by pouring on top of the chilled pudding or can be chilled and poured on the pudding, to get an al-together chilled puddiing. If so, keep this in the refrigerator for 2 hours.

Sauce should be like normal sauces and the pudding should be thick enough so that we can cut into required size and serve. So adjust the corn-flour amount accordingly if you take more milk.

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