Kahlúa Chocolate Pudding...with Oatmeal Chocolate Chip Cookies.
A grown up version of the classic kid's treat
Foto: Half Baked Harvest
Ingredients
- 2 cups coconut milk (may use regular milk (but I love the coconut flavor))
- 3 tablespoons flour
- 2 -4 tablespoons sugar (I used 2)
- 3 egg yolks
- 1 vanilla bean (seeds removed)
- 1/3 cup Kahlúa (may sub your favorite sweet liquor or 2 tablespoons milk)
- 4 ounces dark chocolate (chopped)
- 4 tablespoons butter
- 4 large
Steps
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Warm the milk in a saucepan over a low heat.
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Mix the flour, sugar, egg yolks and vanilla seeds in a separate saucepan until smooth, then whisk in the warm milk, a little at a time, until smooth. Place the pan onto the heat and cook over a gentle heat for 2-3 minutes, stirring continuously.
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Whisk in the Kahlúa and continue to whisk until the mixture thickens, about 15-25 minutes.
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Remove the pan from the heat and stir in the chocolate and butter until melted and smooth.
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To serve, spoon the mixture into serving glasses. If eating warm, sprinkle with lightly crushed [Chocolate Chip Oatmeal Cookies | https://www.halfbakedharvest.com/moms-simple-oatmeal-chocolate-chip-cookies-best-oatmeal-chocolate-chip-cookies-around/].
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To chill the pudding, cover the serving glasses and place in the fridge, serve as directed above with warm cookies.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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