Every year I make my uncle a new version of his favorite dessert, German Chocolate Cake. Last year, I opted for Hostess-inspired German chocolate cupcakes, but this week, I skipped the cake part all together and went with a pudding cup variation of this delicious dessert. The chocolate pudding is thick enough to hold up candles, so my uncle could still make his birthday wish. To ensure the German chocolate flavor combination, I used the essential Baker's chocolate in the pudding and made the coconut-pecan custard that would normally be layered in the cake. These pudding cups are rich and decadent just like the classic cake! Try this new twist on German chocolate cake by reading more.
From the Los Angeles Times Ingredients Coconut Pecan Custard Directions Serves 4-6.
German Chocolate Pudding Cups
1/2 can (6 ounces) evaporated milk
3/4 cup sugar
6 tablespoons (3/4 stick) butter
2 egg yolks, slightly beaten
3/4 teaspoon vanilla
1/2 package (3.5 ounces) sweetened coconut
3/4 cup chopped pecans
4 ounces Baker's German's or semisweet chocolate, broken into squares or coarsely chopped
2/3 cup whole milk
2/3 cup heavy cream
4 large egg yolks, at room temperature
1 teaspoon vanilla
Pinch of kosher salt
From the Los Angeles Times
Coconut Pecan Custard
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