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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Fresh mint leaves steep in fat-free milk to impart the herb's essence; the taste is much better than that of mint extract. Unless milk is stabilized with a thickener such as flour or cornstarch, it will break, or curdle, when it becomes too hot; that's why it's important to go no higher than 180 degrees at the beginning of step one. Ingredients:
3 cups fat-free milk |
1/2 cup packed fresh mint leaves (about 1/2 ounce) |
2/3 cup sugar |
1/4 cup cornstarch |
3 tablespoons unsweetened cocoa |
1/8 teaspoon salt |
3 large egg yolks, lightly beaten |
1/2 teaspoon vanilla extract |
2 ounces semisweet chocolate, chopped |
mint sprigs (optional) |
Directions:
1. Heat milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; add mint. Let stand 15 minutes; strain milk mixture through a sieve into a bowl, reserving milk. Discard solids. Return milk to pan; stir in sugar, cornstarch, cocoa, and salt. Return pan to medium heat; bring to a boil, stirring constantly with a whisk until mixture thickens.
2. Place egg yolks in a medium bowl; gradually add half of hot milk mixture, stirring constantly with a whisk. Add egg mixture to pan; bring to a boil, stirring constantly. Cook 1 minute or until thick. Remove from heat; add vanilla and chocolate, stirring until chocolate melts. Pour pudding into a bowl; cover surface of pudding with plastic wrap. Chill. Garnish with mint sprigs, if desired.
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