Two-Tone Pudding

At first glance, pudding may seem like a too simple and everyday dessert to serve at the end of a festive meal. We agree that the one from a packet might not be particularly luxurious, but for homemade pudding, you’ll need to put in a bit more effort. And when you can’t decide whether to make vanilla or chocolate pudding, it’s best to make both and serve them in a glass or cup. To top it off, decorate the dessert with whipped cream, grated chocolate, or sprinkles before serving, and we’re sure this charming two-tone dessert will earn plenty of compliments.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

Decoration

  • pieces Sweet cream

  • pieces chocolate, dark

Vanilijev puding

  • 60 g Sugar, white

  • 30 g Koruzni škrob

  • 1 pinch Salt, table

  • 640 ml Milk, whole milk

  • 1 piece Egg, fresh

  • 2 teaspoons Vanilla, extract, imitation

chocolate pudding

  • 100 g Sugar, white

  • 30 g Koruzni škrob

  • 1 pinch Salt, table

  • 40 g Cocoa, powdered, unsweetened

  • 640 ml Milk, whole milk

  • 1 piece Egg, fresh

Steps

  1. Prepare three small bowls. In one, mix sugar, cornstarch, and salt; in another, add cocoa powder to this mixture. In the third bowl, whisk the egg and mix it with 160 ml of milk. Pour the liquid mixture into one of the bowls with the dry ingredients and mix everything smoothly. Repeat the process once more.

  2. Place a saucepan with 480 ml of milk on the stove and slowly bring it to a boil over moderate heat. Remove the saucepan from the heat and slowly whisk the light starch mixture into the hot milk in a thin stream. Return the saucepan to the stove and cook the mixture, stirring constantly, until the pudding thickens nicely and barely comes to a boil (about 3 minutes). Remove from the heat and stir in the vanilla extract.

  3. Place another saucepan with 480 ml of milk on the stove and slowly bring it to a boil over moderate heat. Remove the saucepan from the heat and slowly whisk the cocoa starch mixture into the hot milk in a thin stream. Return the saucepan to the stove and cook the mixture, stirring constantly, until the pudding thickens nicely and barely comes to a boil (about 3 minutes).

  4. Prepare the glasses or cups in which you will serve the pudding. First, fill them halfway with the vanilla pudding, then almost to the top with the chocolate pudding (or fill them only with chocolate or vanilla pudding as desired). Let the pudding cool to room temperature, then refrigerate the glasses for several hours so the dessert cools and sets well.

  5. Before serving, decorate the prepared pudding with whipped cream, grated chocolate, or chocolate sprinkles.

Nutrition Information (Per 100g)

  • Calories: 294.2 kcal
  • Fat: 3.89 g
    • Saturated Fat: 0.97 g
  • Carbohydrates: 57.38 g
    • Sugars: 38.42 g
  • Protein: 5.84 g
  • Fiber: 1.95 g

Advice

To prevent a "skin" from forming on the surface of the pudding, cover it with a piece of plastic wrap before cooling, gently pressing it onto the surface with your fingers.