Recipe For German Chocolate Pudding

Skip the Cake and Make German Chocolate Pudding Cups

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.

German Chocolate Pudding Cups

German Chocolate Pudding Cups

German Chocolate Pudding Cups

Ingredients

Coconut Pecan Custard
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
Chocolate Pudding
2/3 cup whole milk
2/3 cup heavy cream
4 large egg yolks, at room temperature
1 teaspoon vanilla
Pinch of kosher salt

Directions

  1. Make the coconut pecan custard: Mix the milk, sugar, butter, egg yolks, and vanilla in a large saucepan. Cook on medium heat for 12 minutes or until thickened and golden brown, stirring constantly. Remove from the heat and set aside.
  2. Add the coconut and pecans; mix well. Cool to room temperature and desired spreading consistency. This makes 2 cups frosting.
  3. Make the chocolate pudding: In a large metal bowl set over a saucepan of simmering water, melt the chocolate, stirring often. Remove from the heat.
  4. In a medium saucepan, bring the milk and cream just to a boil. Remove from heat.
  5. Whisk the egg yolks into the melted chocolate, then gradually whisk in the milk and cream. Return the bowl over the simmering water and cook the pudding, stirring often, until it thickens, 4 to 5 minutes. Remove from the heat and stir in the vanilla and salt.
  6. Divide half of the pudding among 4-6 custard cups or cappuccino cups. Top each serving with a scant tablespoon of the custard. Top with the remaining pudding, then with a teaspoon-size dollop of the custard. Cover with plastic wrap and chill before serving.

Serves 4-6.

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