Puding Cokelat BercorakJumlah Porsi : 20 potong

Bahan Puding Cokelat :1 bungkus agar-agar bubuk650 ml susu cair20 gram cokelat bubuk50 gram gula pasir3 kuning telur

Bahan Puding Cokelat Bening :1 bungkus agar-agar bubuk400 ml air50 gram gula pasir1 sendok teh pasta cokelat

Bahan Puding Busa Putih :1 bungkus agar-agar bubuk350 ml susu air50 gram gula pasir2 putih telur ( dikocok kaku )

Bahan Puding Busa Cokelat :2 bungkus agar-agar bubuk750 ml susu cair125 gram gula pasir2 sendok makan cokelat bubuk½ sendok teh cokelat pasta3 putih telur kocok kaku

Cara Membuat :1. Puding cokelat, campur agar, susu, cokelat bubuk, dan gula pasir sambil diaduk sampai mendidih.2. Kocok lepas kuning telur. Tuang sedikit adonan puding ke kuning telur lalu aduk cepat. Tuang kembali ke campuran telur ke adonan puding cokelat. Aduk rata dan masak hingga meletup-letup.3. Tuang setengah bagian adonan puding cokelat di dasar loyang bulat. Letakkan cetakan bagian tengah. Biarkan hingga membeku.4. Buat puding busa putih, campur agar-agar bersama susu dan gula pasir sampai mendidih. Tuang adonan puding ke kocokan putih telur sambil terus diaduk hingga rata, tuang berselang-seling dengan adonan puding cokelat bening.5. Buat puding cokelat bening, campur semua bahan lalu masak sampai mendidih.6. Buat puding busa cokelat, campur agar, susu, gula, cokelat bubuk, dan cokelat pasta hingga rata. Masak hingga meletup-letup sambil diaduk sampai mendidih.7. Tuang diantara sisa loyang yang berselang-seling. Terakhir tuang sisa adonan puding cokelat di bagian atas.

Earl Grey Tea Pudding

Ingredients

2 1/2 cups (625 ml) milk, divided 2 bag Earl Grey tea 1/4 (50 ml) granulated sugar 3 1/2 tbsp (52 ml) cornstarch 1 1/2 tsp (75 ml) pure vanilla extract Sifted cocoa powder, for garnish

Preparation

In a small saucepan, over medium heat bring 2 cups (500 mL) milk and tea bags to a simmer. Stir in sugar until dissolved. Remove tea bags, squeezing out gently.

In a small bowl, whisk remaining 1/2 cup (125 mL) milk with cornstarch and vanilla until smooth. Gradually whisk cornstarch mixture into hot milk. With a wooden spoon or silicone spatula, stir until mixture returns to a simmer and thickens, about 4 minutes. Pour pudding into 4 small serving dishes and place plastic wrap over each dish, so that it touches the pudding directly (this will prevent a skin from forming). Refrigerate pudding 3 hours or until chilled.

To serve, remove plastic wrap and dust lightly with cocoa powder.