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Prepare the Pudding Base:
In a medium saucepan, combine the milk, sugar, and vanilla sugar. Whisk everything together over medium heat until the sugar dissolves, but do not let it boil yet.
Thicken the Pudding:
In a small bowl, mix the flour and corn starch with a few tablespoons of cold milk (from the 500 ml) until smooth. This slurry will prevent lumps from forming when added to the hot milk.
Slowly pour the flour-corn starch mixture into the saucepan with the heated milk, whisking constantly to prevent clumping.
Continue cooking the mixture over medium heat, stirring constantly, until the pudding thickens. This will take about 5-7 minutes. Once the mixture starts to bubble and thickens to a creamy consistency, remove it from heat.
Add Butter for Extra Creaminess:
Stir in the 20 g of butter while the pudding is still hot, whisking until the butter is fully melted and incorporated. This adds richness and a silky texture to the pudding.
Cool the Pudding:
Pour the hot pudding into individual serving bowls or molds (each about 8 cm in diameter for three servings). Let the pudding cool at room temperature for 10 minutes, then cover the tops with plastic wrap to prevent a skin from forming. Place the pudding in the refrigerator to chill for at least 1 hour, or until fully set.
Prepare the Toppings:
While the pudding is chilling, prepare the toppings. Melt the 20 g of milk chocolate in the microwave in short 20-second intervals, stirring between each interval until smooth and fully melted.
Roughly chop the fried hazelnuts or any other nuts you prefer. Toasting the nuts beforehand enhances their flavor, giving them a richer, nutty taste.
Assemble and Serve:
Once the pudding has chilled and set, drizzle the melted milk chocolate over the top of each serving. Sprinkle the chopped hazelnuts generously on top, followed by a garnish of coconut chips for an added crunch and tropical twist.
Serve immediately or return to the fridge until ready to enjoy.
Nutrition Facts (Per Serving):
Calories: 310 kcal
Protein: 5 g
Fat: 15 g
Carbohydrates: 39 g
Fiber: 2 g
Sugar: 25 g
Sodium: 50 mg
Note: Nutrition values are approximate and may vary depending on the specific ingredients and portion sizes used.
Frequently Asked Questions (FAQs):
Can I use a different type of milk?
Yes, you can substitute whole milk with low-fat milk, almond milk, or coconut milk for a dairy-free version. Keep in mind that the texture may vary slightly, and using alternative milks may affect the creaminess.
What can I use instead of hazelnuts?
If you don’t have hazelnuts on hand, you can use any other nuts like almonds, walnuts, or pecans. You can also opt for a nut-free option by using chocolate shavings or toasted coconut flakes.
Can I make this pudding in advance?
Absolutely! This pudding can be made 1-2 days ahead and stored in the fridge. Just cover it tightly with plastic wrap to prevent it from drying out or forming a skin.
Can I use dark chocolate instead of milk chocolate?
Yes, dark chocolate can be a great alternative if you prefer a more intense, less sweet flavor. You can also mix milk and dark chocolate for a balanced taste.
What if my pudding has lumps?
If your pudding has lumps, you can pass it through a fine sieve while it’s still warm to remove any clumps. Stirring continuously while cooking and whisking the flour-corn starch mixture before adding it to the milk will help avoid lumps.
Tips on How to Make It:
Prevent Lumps: To ensure a smooth pudding, make sure to whisk the flour and corn starch mixture thoroughly before adding it to the hot milk. Keep whisking constantly as the pudding thickens to avoid any clumping.
Infuse More Flavor: For a deeper vanilla flavor, you can use a vanilla bean pod instead of vanilla sugar. Simply split the pod, scrape out the seeds, and simmer them with the milk.
Chilling the Pudding: When chilling the pudding, covering the surface directly with plastic wrap prevents a skin from forming on top. This will give you a smoother texture when serving.
Customize the Toppings: You can add other garnishes like fresh fruit (berries, sliced bananas), chocolate chips, or even a drizzle of caramel sauce for extra flavor and presentation.
Storage Tips:
In the Refrigerator: Store any leftover pudding in an airtight container in the refrigerator for up to 3 days. Be sure to cover the surface of the pudding with plastic wrap or a lid to prevent it from forming a skin.
Freezing: While it’s not recommended to freeze pudding, as the texture can change upon thawing, you can freeze small portions of it for up to 1 month. Thaw the pudding in the fridge overnight before serving.
Reheating: If you prefer your pudding warm, gently reheat it in the microwave in short intervals, stirring in between. However, the pudding is best served chilled for optimal texture.
Conclusion:
This Creamy Vanilla Pudding with Milk Chocolate and Hazelnut Topping is a delightful, easy-to-make dessert that strikes the perfect balance between rich, creamy textures and crunchy toppings. With the subtle sweetness of vanilla and a burst of flavor from the fried hazelnuts, coconut chips, and melted chocolate, it’s a versatile treat that’s sure to be a hit at any table. The recipe is straightforward, and the pudding can be made ahead of time, making it ideal for busy weeknights or special gatherings.
Whether you’re serving this pudding after a meal or enjoying it as a snack, it’s a crowd-pleasing dessert that will leave everyone wanting more. Give this recipe a try, and enjoy the wonderful combination of flavors and textures in every spoonful!
Happy cooking!