Steamed Chocolate Pudding with Pistachio Ice Cream



Makes 12


Steamed Chocolate Pudding


1 pound unsalted butter

2 cups brown sugar

2 teaspoons vanilla

8 eggs

3½ cups all purpose flour

1 cup cocoa powder

2 teaspoons baking powder

1 teaspoon salt

½ cup warm water


Preheat oven to 350F.


In a stand mixer, place butter and brown sugar; cream together.  Add vanilla to blend. Add eggs one at a time and scrape bowl down in between every two eggs.


Sift together flour, cocoa powder, baking powder and salt. Slowly add dry ingredients into the wet ingredients.


Scrape down the bowl, and slowly add water and then scrape down again.


Fill 8-ounce ramekins about 2/3 full with batter, then ladle pudding sauce (recipe below) over the top.


Place in a water bath and bake at 350 degrees for 15-20 minutes.


Chocolate Pudding Sauce


¼ cup cocoa powder

2¼ cups brown sugar

2¼ cups warm water

2¼ cups fudge sauce

1 teaspoons vanilla


In a large mixing bowl, combine the fudge sauce, vanilla, brown sugar and cocoa powder.  Whisk in hot water.


Toasted Pistachio Ice Cream


Serves 12


½ pound toasted pistachios

8 egg yolks

1 cinnamon stick

1 vanilla bean

4 cups heavy cream

¾ cup sugar

2 cups milk


Whisk egg yolks and sugar together until pale yellow.


Scald the cream with the vanilla bean and cinnamon stick; add half the toasted pistachios and let steep for half an hour.  Strain into the egg mixture, whisking constantly.


Place in double boiler and cook until it coats a spoon.  Place in ice bath to chill, then whisk in the milk.


When cool, fold in the other half of the toasted nuts.


Place mixture in an ice cream maker and freeze according to manufacturer’s specs.  Place in freezer until ready to use.