Recipe: Chocolate Maple Porter Pudding
Growing up, pudding was the ultimate stay-at-home treat on childhood sick days, but we're not kids anymore, so we wanted to make a more adult version. And, of course, beer helps us achieve our adults-only pudding. By adding in Chocolate Maple Porter
and bittersweet chocolate, you get a delectably rich, cocoa-filled cup of joy. No scratchy throat excuse necessary.
What You Need
- 6 large egg yolks
- 1/2 cup sugar
- 3 tablespoons maple syrup
- 1 cup Chocolate Maple Porter (or another chocolatey porter or stout)
- 2 cups of heavy cream
- 8 ounces high-quality bittersweet chocolate, finely chopped
- Whipped cream
What You Do
- In a nonreactive mixing bowl whisk egg yolks, sugar and maple syrup. Set aside.
- In a double boiler (or a heat resistant glass bowl over a pot of boiling water) heat beer and cream until bubbles form at edges. Add in chocolate in batches and whisk until melted.
- Lower heat and add in egg and sugar mixture while whisking constantly. Cook over low heat for 15 minutes whisking constantly. Mixture will thicken slightly.
- Pour into ramekins or jars and cover with plastic wrap (pressing it to the surface to prevent a skin from forming).
- Refrigerate until chilled and set (about 3 hours). Top with whipped cream. Enjoy!