It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe from my own kitchen or a guest author favorite. It could be a cookie or baked item. Candy. Salads. Whatever strikes the eye and fancy…which today is OLD-FASHIONED DOUBLE-CHOCOLATE PUDDING from KAREN’S KITCHEN!!

I’ve had this recipe in my book for more years than I care to count. It’s the old-fashioned way to make pudding! I remember how excited we’d get when we decided to make a batch. No. It doesn’t come together quickly like those little packages in the grocery store. But, it is rich and delicious and even more importantly, you know exactly what you’re putting on the table. Natural ingredients and a whole lot of love!

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 728 recipes and counting with this posting. I hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. You can even look up past recipes by type in the right-hand column menu. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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OLD-FASHIONED DOUBLE-CHOCOLATE PUDDING
[From Karen’s Kitchen]
[Serves 4]

2-1/4 cups milk
3 T. cornstarch
1/2 cup sugar
3-1/2 oz. semisweet chocolate, chopped
2 T. unsalted butter
1 egg
1-1/2 tsp. dark rum or 1/2 tsp. rum extract
2 egg yolks
2 T. cocoa
1 tsp. vanilla

Stir together 2 cups of milk, 1/4 cup sugar, and 3 T. cornstarch in a large saucepan. Bring to boil. Boil gently 1-2 minutes. Remove from heat and set aside.

Whisk together egg, egg yolks, and remaining 1/4 cup milk, 1/4 cup sugar, cocoa, and salt in small bowl. Stir in a little of the hot mixture.* Mix well. Then, stir the egg mixture into the saucepan.

Cook, stirring constantly with wooden spoon over medium-low heat until thickened and barely boiling. Remove from heat. Stir in chopped chocolate, butter, rum, and vanilla. Pour into individual serving dishes**; cool 10 minutes. Cover with plastic wrap. Chill at least 2 hours before serving. Top with whipped cream.

*The purpose of just adding a little of the hot mixture into the egg mixture is to “temper” the eggs without cooking them. Just throwing the egg mixture into the hot mixture cooks the eggs, which is what you don’t want.

**If you’re not aiming for a pretty presentation, you can pour it into one bowl and cover with the plastic after 15 minutes. Aim for a bowl that isn’t too deep. Then, you can serve the family from one bowl.

Happy Eating!