For the cherry layer:
1½ tablespoon cornstarch
pinch of salt
⅔ cup milk
1 cup cherry puree, see note below
2 egg yolks
1 teaspoon butter
Red food coloring, optional
For the chocolate layer:
2 egg yolks
1 teaspoon butter
Red food coloring, optional
For the chocolate layer:
½ cup sugar
1 tablespoon cornstarch
pinch salt
1⅓ cup milk
pinch salt
1⅓ cup milk
2½ ounces dark or semi-sweet chocolate
2 egg yolks
1 teaspoon butter
Place egg yolks in a medium sized bowl, whisk lightly and set aside.
Combine the sugar, salt, and cornstarch in a heavy bottomed medium sized saucepan. Add the milk, whisking to remove any lumps. Stir in the cherry puree. Over medium heat, cook and stir the mixture until it is thick and bubbly. Cook an additional 2 minutes.
Remove half of the cherry and milk mixture and add it to the egg yolks. Whisk until well mixed. Return to the saucepan. Bring to a low boil for 1 minute. Turn heat to low. Stir in butter until melted, and then remove from heat.
Optional: for a darker color, stir in 1-2 drops of red food coloring.
Divide cherry pudding between 3-4 serving dishes. Set aside while you make the chocolate pudding.
For the chocolate layer:
Combine the sugar, salt, and cornstarch in a heavy bottomed medium sized saucepan. Add the milk, whisking to remove any lumps. Over medium heat, cook and stir the mixture until it is thick and bubbly. Stir in the chocolate. Cook an additional 2 minutes.
Remove half of the chocolate and milk mixture and add it to the egg yolks. Whisk until well mixed. Return to the saucepan. Add the vanilla. Bring to a low boil for 1 minute. Turn heat to low. Stir in butter until melted, and then remove from heat.
Divide chocolate pudding between 3-4 serving dishes, layering it on top of the cherry pudding. Serve warm or chilled. Garnish with a cherry on top, a mint leaf, or fresh whipped cream, if you wish.
If you do not wish for a skin to form on top of the pudding as it chills, cover the surface of the pudding with plastic wrap.
1 teaspoon butter
Directions
For the cherry layer:
For the cherry layer:
Place egg yolks in a medium sized bowl, whisk lightly and set aside.
Combine the sugar, salt, and cornstarch in a heavy bottomed medium sized saucepan. Add the milk, whisking to remove any lumps. Stir in the cherry puree. Over medium heat, cook and stir the mixture until it is thick and bubbly. Cook an additional 2 minutes.
Remove half of the cherry and milk mixture and add it to the egg yolks. Whisk until well mixed. Return to the saucepan. Bring to a low boil for 1 minute. Turn heat to low. Stir in butter until melted, and then remove from heat.
Optional: for a darker color, stir in 1-2 drops of red food coloring.
Divide cherry pudding between 3-4 serving dishes. Set aside while you make the chocolate pudding.
For the chocolate layer:
Place egg yolks in a medium sized bowl, whisk lightly and set aside.
Combine the sugar, salt, and cornstarch in a heavy bottomed medium sized saucepan. Add the milk, whisking to remove any lumps. Over medium heat, cook and stir the mixture until it is thick and bubbly. Stir in the chocolate. Cook an additional 2 minutes.
Remove half of the chocolate and milk mixture and add it to the egg yolks. Whisk until well mixed. Return to the saucepan. Add the vanilla. Bring to a low boil for 1 minute. Turn heat to low. Stir in butter until melted, and then remove from heat.
Divide chocolate pudding between 3-4 serving dishes, layering it on top of the cherry pudding. Serve warm or chilled. Garnish with a cherry on top, a mint leaf, or fresh whipped cream, if you wish.
If you do not wish for a skin to form on top of the pudding as it chills, cover the surface of the pudding with plastic wrap.
Note: Run about a cup of thawed, frozen dark pitted cherries through a food processor until smooth. Add additional cherries, as needed, until you have 1 cup of cherry puree.
Source: Paula Deen
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