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CHOCOLATE PUDDING (4 WAYS) INSPIRED BY RUGRATS

cook:

1 h 20 min

Picture for Chocolate Pudding (4 Ways) inspired by Rugrats

3,841,358 views  About a month ago, I basically brought this episode on myself: declaring, in a popular Reddit thread, that I was working on the meme'd-out chocolate pudding from the incomparable Rugrats. Turns out there's only so much you can do with chocolate pudding - so I tried my best to do a little bit of each!

4 servings

US

original

metric

INGREDIENTS

pack For the Snack

box My*T*Fine Pudding

1 box My*T*Fine Pudding

milk

2 cups milk

for the From Scratch

for the From Scratch

sugar

½ cup sugar

cocoa powder

3 tbsp cocoa powder

cornstarch

2 tbsp cornstarch

egg yolks

2 egg yolks

heavy cream

½ cup heavy cream

whole milk

2 ½ cups whole milk

chopped dark chocolate

4 oz chopped dark chocolate

unsalted butter

5 tbsp unsalted butter

espresso powder

½ tsp espresso powder

vanilla extract

1 tsp vanilla extract

kosher salt

½ tsp kosher salt

for the Pot du Creme

for the Pot du Creme

heavy cream

1 cup heavy cream

whole milk

¼ cup whole milk

chopped chocolate

4 oz chopped chocolate

espresso powder

¼ tsp espresso powder

kosher salt

¼ tsp kosher salt

egg yolks

3 egg yolks

sugar

2 tbsp sugar

For the Australian Pudding

For the Australian Pudding

brown sugar

⅓ cup brown sugar

granulated sugar

⅓ cup granulated sugar

cocoa powder

⅓ cup cocoa powder

chopped chocolate

2 oz chopped chocolate

unsalted butter

6 oz unsalted butter

cocoa powder

⅓ cup cocoa powder

granulated sugar

⅔ cup granulated sugar

egg yolk

1 egg yolk

whole milk

⅓ cup whole milk

vanilla extract

1 tbsp vanilla extract

kosher salt

½ tsp kosher salt

self rising flour (or same amount of all purpose flour sifted with 2 tsp baking powder)

¾ cup self rising flour (or same amount of all purpose flour sifted with 2 tsp baking powder)

boiling water (or 1 cup coffee)

1 cup boiling water (or 1 cup coffee)

DIRECTIONS

1.

for the Snack Pack

1.

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

milk

2 cups milk

box My*T*Fine Pudding

1 box My*T*Fine Pudding

2.

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

3.

for the From Scratch

1.

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

sugar

½ cup sugar

cocoa powder

3 tbsp cocoa powder

cornstarch

2 tbsp cornstarch

egg yolks

2 egg yolks

heavy cream

½ cup heavy cream

2.

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.

whole milk

2 ½ cups whole milk

3.

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.

chopped dark chocolate

4 oz chopped dark chocolate

unsalted butter

5 tbsp unsalted butter

espresso powder

½ tsp espresso powder

vanilla extract

1 tsp vanilla extract

kosher salt

½ tsp kosher salt

4.

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

5.

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.

6.

For the Pot du Creme

1.

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

heavy cream

1 cup heavy cream

whole milk

¼ cup whole milk

2.

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

chopped chocolate

4 oz chopped chocolate

espresso powder

¼ tsp espresso powder

kosher salt

¼ tsp kosher salt

3.

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

egg yolks

3 egg yolks

sugar

2 tbsp sugar

4.

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

5.

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.

6.

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.

7.

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

8.

For the Australian Pudding

1.

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

brown sugar

⅓ cup brown sugar

granulated sugar

⅓ cup granulated sugar

cocoa powder

⅓ cup cocoa powder

2.

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

chopped chocolate

2 oz chopped chocolate

unsalted butter

6 oz unsalted butter

cocoa powder

⅓ cup cocoa powder

3.

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

granulated sugar

⅔ cup granulated sugar

egg yolk

1 egg yolk

whole milk

⅓ cup whole milk

vanilla extract

1 tbsp vanilla extract

kosher salt

½ tsp kosher salt

4.

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.

self rising flour (or same amount of all purpose flour sifted with 2 tsp baking powder)

¾ cup self rising flour (or same amount of all purpose flour sifted with 2 tsp baking powder)

5.

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

boiling water (or 1 cup coffee)

1 cup boiling water (or 1 cup coffee)

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