Almond Leche Flan Custard

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Almond Leche Flan Custard

Ingredients

1 cup white sugar
1/4 cup water
1 (12 fluid ounce) can evaporated milk
1 (5 ounce) can sweetened condensed milk
6 egg yolks
1 tablespoon almond extract


Directions

1 Preheat oven to 350 degrees F (175 degrees C).
2 In a heavy saucepan over medium heat, cook sugar with water, stirring, until melted and light brown. Pour into a flan pan or cake mold, tilting to coat the bottom of the pan. Set aside.
3 In a bowl, gently whisk together evaporated milk, condensed milk, egg yolks and almond extract, being careful not to incorporate any air into the mixture. Pour into prepared pan, and tap on the counter to remove any bubbles.
4 Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the baking dish.
5 Bake in preheated oven 45 to 50 minutes, until set. Let cool completely.
6 To unmold, run a knife around the edges of the pan and invert the flan onto a rimmed serving platter. Refrigerate 8 hours or overnight before serving.

Chocolate Rice Pudding

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Chocolate Rice Pudding

Ingredients

3/4 cup uncooked white rice
1 1/4 cups water
1 1/2 cups milk
1/3 cup white sugar
1 teaspoon vanilla extract
1/3 cup raisins
1 tablespoon butter
2 tablespoons unsweetened cocoa


Directions


1 In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2 In the top of a double boiler over simmering water, combine 1 1/2 cups cooked rice, milk, sugar, vanilla, raisins, butter and cocoa. Cook, stirring occasionally, until thickened, 20 to 30 minutes.

Chocolate Pudding with Meringue

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Chocolate Pudding with Meringue

Ingredients

1 (1 ounce) square unsweetened chocolate, chopped
1 cup evaporated milk
3 eggs, separated
3 tablespoons white sugar
1 pinch salt

3 tablespoons white sugar
1 tablespoon unsweetened cocoa powder


Directions
1 Preheat oven to 325 degrees F (165 degrees C). Butter a 1 quart baking dish or pudding basin.
2 Melt chocolate over low heat in small saucepan. Stir in milk and heat through. Remove from heat and let cool slightly.
3 In a medium bowl, beat eggs. Beat in 3 tablespoons sugar and salt. Beat in chocolate mixture. Pour into prepared dish. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
4 Bake in preheated oven 30 minutes, until set.
5 In a clean, dry bowl, beat egg whites until stiff. Beat in 3 tablespoons sugar and cocoa. Spoon meringue over baked pudding and return pudding to oven to brown meringue, 2 to 8 minutes.

Chocolate Cream Pudding

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Chocolate Cream Pudding

Ingredients

1 cup white sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
2 (1 ounce) squares unsweetened chocolate, chopped
2 egg yolks
2 tablespoons butter
2 teaspoons vanilla extract


Directions
1 In a medium saucepan over medium heat, combine sugar, cornstarch and salt. Stir in milk and chocolate. Cook, stirring constantly, until chocolate melts and mixture thickens. Remove from heat and stir in egg yolks. Return to heat and cook 2 minutes more. Remove from heat and stir in butter and vanilla. Chill before serving.

Chocolate Cornstarch Pudding

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Chocolate Cornstarch Pudding

Ingredients

1/2 cup white sugar
3 tablespoons unsweetened cocoa powder
1/4 cup cornstarch
1/8 teaspoon salt
2 3/4 cups milk
2 tablespoons margarine or butter
1 teaspoon vanilla extract


Directions

1 In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in margarine and vanilla. Let cool briefly, and serve warm, or chill in refrigerator until serving.

Chocolate Coeur a la Creme with Strawberry Sauce

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Chocolate Coeur a la Creme with Strawberry Sauce

Ingredients
1/2 cup heavy cream, divided
3 tablespoons HERSHEY'S® Cocoa Powder
1 tablespoon butter, softened
1 (3 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract

1 (10 ounce) package frozen strawberries in syrup, thawed
1 tablespoon cherry brandy


Directions
1 Line two 1/2-cup coeur a la creme molds or two 6-ounce custard cups with double thickness of dampened cheesecloth, extending far enough beyond edges to enclose filling completely.
2 Combine 1/4 cup whipping cream, cocoa and butter in small saucepan. Cook over low heat, stirring constantly, until smooth. Remove from heat; cool.
3 Beat cream cheese, powdered sugar and vanilla in small bowl until smooth. Add cocoa mixture, blending well. Add remaining 1/4 cup whipping cream; beat until well blended. Spoon mixture into prepared molds. Fold cheesecloth over top. Place a wire rack in a tray or deep plate; place molds on rack.
4 Refrigerate 8 hours or overnight. To serve, pull back cheesecloth and invert each mold onto a chilled dessert plate; carefully remove cheesecloth. Serve with STRAWBERRY SAUCE.
5 STRAWBERRY SAUCE: Puree 1 package (10 oz.) frozen strawberries in light syrup, thawed, in food processor bowl or blender container. Strain puree through fine sieve into small bowl. Stir in 1 tablespoon kirsch (cherry brandy), if desired. About 1 cup sauce.

Chocolate Banana Bread Pudding

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Chocolate Banana Bread Pudding

Ingredients

4 eggs
2 cups milk
1 cup white sugar
1 tablespoon vanilla extract
4 cups cubed French bread
2 bananas, sliced
1 cup semisweet chocolate chips


Directions

1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
2 In a large mixing bowl, mix eggs, milk, sugar, and vanilla until smooth. Stir in bread, bananas, and chocolate chips, and let rest 5 minutes for bread to soak. Pour into prepared pan.
3 Line a roasting pan with a damp kitchen towel. Place loaf pan on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the loaf pan. Bake in preheated oven for 1 hour, or until a knife inserted in the center comes out clean.

Chocolate Almond Pudding

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Chocolate Almond Pudding

Ingredients

1/2 cup sugar
1/3 cup baking cocoa
2 tablespoons cornstarch
2 cups milk
1 egg, beaten
1/4 teaspoon vanilla extract
1/2 teaspoon almond extract


Directions
1 In a medium saucepan, stir together the sugar, cocoa and cornstarch. Gradually whisk in milk and egg. Stirring constantly, bring to a boil over medium heat, and cook until thickened. Remove from heat, and quickly stir in the vanilla and almond extracts. Garnish as desired, and serve warm

Brownie Pudding

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Brownie Pudding

Ingredients

1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup white sugar
1 tablespoon unsweetened cocoa powder
1 tablespoon shortening, melted
1/2 teaspoon vanilla extract
1/4 cup milk
1/2 cup chopped pecans

1 cup brown sugar
1 tablespoon unsweetened cocoa powder
1 cup boiling water


Directions


1 Preheat oven to 350 degrees F (175 degrees C).
2 In a medium bowl, combine flour, baking powder, salt, white sugar and 1 tablespoon cocoa. Stir in shortening, vanilla and milk until smooth. Fold in nuts. Spread mixture in a 1 quart baking dish.
3 Stir together brown sugar, 1 tablespoon cocoa and boiling water. Pour carefully over pudding mixture in baking dish.
4 Bake in preheated oven 30 to 45 minutes, until set.

Angel Pudding

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Angel Pudding

Ingredients

1 (10 inch) angel food cake
6 cups cold milk
1 (5.9 ounce) package instant chocolate pudding mix
1 (5 ounce) package instant vanilla pudding mix
2 (2.1 ounce) bars chocolate-covered crispy peanut butter flavored candy (e.g., Butterfinger, ™), crushed


Directions
1 Place half of cake cubes in the bottom of a 9x13 inch dish. Prepare chocolate and vanilla puddings with cold milk according to package directions. Spread prepared chocolate pudding over cake cubes in dish. Top with half the crushed candy. Distribute remaining cake cubes over candy and top with vanilla pudding and remaining candy. Chill until serving.