MALTED MILK CHOCOLATE PUDDING
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Whisk the egg in a medium bowl. Whisk the milk, 1/3 cup malted milk powder and the cornstarch in a medium saucepan until smooth. Bring to a simmer over medium heat, whisking, until slightly thickened, about 4 minutes (the mixture will look like heavy cream). Remove from the heat and whisk about 1/2 cup of the hot milk mixture into the beaten egg, then whisk the egg mixture into the remaining milk in the pan. Cook over medium heat, whisking, until thickened, about 2 minutes (the whisk should leave a thick trail when dragged). Remove from the heat. Add the chopped chocolate and vanilla and whisk until smooth.
- Divide the pudding among 4 ramekins or small bowls. Place a piece of plastic wrap directly on the surface of each and refrigerate until set, at least 4 hours or overnight.
- Whisk the heavy cream with the remaining 1 tablespoon malted milk powder in a medium bowl until soft peaks form. Top the pudding with the whipped cream and malted milk balls.
MALTED MILK RICE PUDDING
The ultimate taste of childhood, a comforting dessert with malted milk powder and crushed Maltesers for extra chocolatey crunch
Provided by Katy Greenwood
Categories Dessert
Time 30m
Number Of Ingredients 4
Steps:
- Put the malt powder and pudding rice in a saucepan with a pinch of salt and pour in the milk, stirring. Bring to the boil and cook, stirring, for 20-25 mins, depending on how cooked you like your rice pudding, adding a little more milk if needed. Spoon into bowls and scatter over the crushed Maltesers.
Nutrition Facts : Calories 458 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 13 grams protein, Sodium 0.7 milligram of sodium
MALTED-CHOCOLATE RICE PUDDING
Growing up, the one thing I wanted when I went to the movies was a box of Whoppers, those malted milk balls. When I was looking around for a flavor to add to a chocolate rice pudding, I remembered that taste.
Yield serves 4 to 6 on it¿s own or 8 as part of fourplay
Number Of Ingredients 13
Steps:
- Bring a large saucepan of water to a boil.
- Rinse the rice and add it to the water. Cook for 8 minutes and drain. The rice should be about half cooked.
- Meanwhile, put the milk, malt powder, sugar, and vanilla pod and seeds in a saucepan and bring to a boil over medium-high heat, stirring often. Add the rice and reduce the heat. Simmer until the rice is tender, 9 to 10 minutes.
- Melt the chocolate in a glass bowl in the microwave in 30-second bursts, stirring after each burst, or melt in a double boiler. Stir into the rice.
- Spread the rice out in a baking dish and cover with plastic wrap, pressing the plastic onto the surface. Refrigerate until cold.
- Discard the vanilla pod. Measure out 625g of the pudding base and put it in a large bowl.
- Put the milk and 1 tablespoon of the sugar in a saucepan. Bring to a simmer over medium heat.
- Whisk the yolks with the remaining 3 tablespoons sugar in a medium bowl. When the milk is simmering, slowly whisk about 1/2 cup into the yolks to temper them, then scrape the yolks into the saucepan and cook, stirring pretty much constantly, until the mixture reaches 180°F. Keep an eye on the color of the foam on the surface; when it turns the same color as the mixture, you're very close to the right temperature. Stir in the chocolate and mix with an immersion blender. Strain over the rice and mix well.
- Whip the cream to medium peaks. Fold it into the pudding with the nibs. Divide the pudding among dessert bowls and refrigerate until chilled, at least 2 hours.
- Garnish each pudding with a rice cracker.
- If you don't want to make the rice crackers, serve the rice pudding with Cocoa Booty or with Pirate's Booty dusted with cocoa powder.
CHOCOLATE MALT PUDDING CAKE
When I make this warm, comforting cake, I chop the malted milk balls by putting them in a bag and pounding them with a rubber mallet. Doing this completely eliminates the mess. -Sarah Skubinna, Cascade, Montana
Provided by Taste of Home
Categories Desserts
Time 2h25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine milk, oil and extract. Combine flour, brown sugar, cocoa and baking powder; gradually beat into milk mixture until blended. Stir in milk balls and chocolate chips., Spoon into a greased 3-qt. slow cooker. In a small bowl, combine sugar and milk powder; stir in water and cream cheese. Pour over batter (do not stir)., Cover and cook on high for 2-3 hours or until a toothpick inserted in center of cake comes out clean. Turn off heat. Let stand 15 minutes. Serve warm. If desired, serve with ice cream and sprinkle with almonds.
Nutrition Facts : Calories 430 calories, Fat 17g fat (8g saturated fat), Cholesterol 19mg cholesterol, Sodium 167mg sodium, Carbohydrate 67g carbohydrate (50g sugars, Fiber 2g fiber), Protein 6g protein.
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