CHOCOLATE PUDDING (4 WAYS) INSPIRED BY RUGRATS

for the Snack Pack

Start by combing My-T-Fine pudding packet with cold milk over medium heat. Whisk together until thick.

Pour into a serving bowl of choice, cover with plastic wrap and refrigerate for at least 30 minutes.

for the From Scratch

In a medium saucepan, combine sugar, cocoa powder and cornstarch and whisk together. Once combined, add egg yolks and heavy cream. Whisk to combine.

After everything is smoothly whisked together, add whole milk and whisk together vigorously over medium heat until it comes to a boil. Look for even bubble coverage each time you stop whisking.

At this time, kill the heat and add chopped dark chocolate along with unsalted butter. Next add espresso powder, vanilla extract, and kosher salt. Whisk together until completely mixed.

Once the ingredients are completely mixed, strain into a large bowl to eliminate any lumps of leftover cornstarch.

Pour into a serving bowl(s) of choice, let cool for about 20 minutes and cover with plastic wrap. Chill in the fridge for at least 4 hours.

For the Pot du Creme

In a small saucepan, add heavy cream and whole milk. Bring to a simmer over medium heat.

Once simmering, kill the heat and add chopped chocolate, espresso powder, and kosher salt. Whisk rigorously together until everything is melted and smooth.

On a prep table, separate egg yolks into a large mixing bowl and mix together with sugar.

Once that is smooth, slowly pour the chocolate mixture in, while whisking together constantly.

After mixing together, place it into a bain marie. Nestle four ramekins onto a kitchen towel placed into a casserole and pour the custard evenly into each ramekin.

Make sure that each ramekin is level and then surround them with boiling water that comes halfway up the ramekins. Place a lid on top of the casserole and place it into a 325°F for 25-35 minutes.

Once finished, take the ramekins out of the casserole dish and let cool on a cooling rack until the texture is jiggly but set.

For the Australian Pudding

Into a small bowl goes brown sugar, granulated sugar, and cocoa powder. Mix together using your fingers until everything is smooth and combined.

In a 10-inch cast iron skillet, combine chopped chocolate, unsalted butter, cocoa powder. Whisk together over medium heat until it all mixes together.

In a large mixing bowl, combine granulated sugar, egg yolk, whole milk, vanilla extract and kosher salt. Mix together.

Slowly pour the egg yolk mixture into the still warm chocolate mixture while whisking constantly. Once that is all mixed together, add self rising flour and whisk together until it resembles a cake-like batter. Top it with the brown sugar mixture by sprinkling it evenly across the top.

Pour fresh brewed coffee, or boiling water, on top and place the cast iron into a 325°F for 30-35 minutes. Let cool for 15 minutes before serving in a bowl