I have a reputation among my friends.
They say "Champa doesn't help the economy". They are so wrong.
Their reason is because I try to do everything myself without buying the pre-made stuff.
They are so wrong because if I don't go to a grocery store, that store gets closed (I am sure I am exaggerating).
My grocery bills are huge.
I write this blog and even if a fraction of people who read it cook/bake some of the stuff, they are helping economy. In turn, I am helping economy.
Don't you agree with me? Please say "Yes".
My younger one is very fond of chocolate pudding. I made this for her. When I looked up on the internet for a recipe, there came many. Some using egg yolks and some without. I settled for the one without using eggs. If you compare the price of buying pudding packs and the cost of this pudding, you will see that it is not cheap to make this at home. In fact, it comes out more expensive than the store bought one. But the taste? you can't beat it. This is my entry to 'Kid's delight - Restaurant Recreation' started by Srivalli and being guest hosted by me.
One year back - My kid's birthday cakes
Adapted barely from Smitten Kitchen
Corn Starch - 1/4 cup
Sugar - 1/2 cup
Salt - a pinch
Milk - 3 cups (I used 2 %. Source uses whole milk)
Semi sweet chocolate chips - 1 cup or 6 Oz (You could use part semi sweet and part milk chocolate chips for a sweeter pudding, or use part bittersweet chocolate for a rich chocolate taste)
Vanilla extract - 1 tsp
In a glass bowl, mix corn starch, sugar and salt. Slowly whisk in the milk. Keep it on another pot which has simmering water in it. (This is to mimic double broiler since I don't have one) The bowl shouldn't touch the water and the water must be simmering and not boiling. Keep stirring occasionally. When the mixture begins to thicken (about 15 - 20 minutes), scrape the bottom and sides of the bowl and keep stirring continuously. If it coats the back of the spoon, it is ready for you to add the chocolate. (Alternately, you could do this in the microwave too. Keep turning it on at the intervals of 2 minutes. Stir and keep it back till you get the thick mixture) Add the chocolate chips or cut up bars and keep stirring till all the chocolate has melted. Remove from heat and stir vanilla. Pour into cups and place a plastic wrap directly on the top of pudding to prevent skin formation. Refrigerate at least 30 minutes before serving. It can stay in the refrigerator for up to 3 days. This makes generous 6 servings or not so generous 8 servings.