Ingredients
Check off ingredients as you go
Makes 6 small glasses
- 400 ml (1⅔ cups) milk (or hazelnut, almond or soy milk)
- 60 g (5 Tbsp) sugar (preferably light brown)
- 80 g (¼ cup) homemade praline paste
- 50 g (1.75 oz) good-quality dark chocolate
- 100 ml (⅓ cup + 1 Tbsp) heavy cream (38%) (or plant-based cream)
- 30 g (¼ cup) cornstarch (cornflour)
- 2 egg yolks (see the end of the article), optional
Mix the milk with the sugar and the homemade praline (with a whisk, ideally, so you don’t get lumps). Pour into a saucepan and bring to a simmer, whisking to incorporate the praline. In a small bowl, mix the cream with the cornstarch until it dissolves, then add to the saucepan of milk and bring back to a simmer, continuing to cook until the cream thickens well.
Off the heat, stir in the egg yolks (I break them up in a small ramekin first), mixing well. Heat again (without boiling) for a few minutes until the cream thickens once more (it’s quick, and it will look almost like a béchamel!).
Transfer the mixture to a blender and blend for a few seconds until smooth. Pour into small glasses. Cover with plastic wrap and chill overnight. Serve cold, topped with a few crushed pistachios, chopped dried fruit or raspberries.
Tips
- With the two leftover egg whites, you can make meringues, or about fifteen chocolate crinkles, for example
Tips
- These pudding cups keep for up to 4 days in the refrigerator.
- You can also make them without eggs. I recommend keeping the same amount of cornstarch so the texture stays firm enough.
To learn more about dairy product equivalents in Israel, I wrote an article with a phonetic French-Hebrew glossary to help you find your way around here!