This week was my birthday! Hip, Hip, Horray! I got an iPhone for my Birthday!
I went into Hollywood with Stephen and we saw this Top Chef demonstration. The way it was advertised on the Bravo website was that it was a Quick Fire challenge with past Top Chef contestants, Antonia and Jamie (blonde with tattoos). Sadly, it didn’t turn out to be so much of an intense time race, as it was them leisurely cooking and not trying very hard. It was fun to see them, but incredibly disappointing. We went to Umami Burger for lunch – so good. If you’re near Amoeba in Hollywood, you should definitely go get a burger.
Every few years my birthday falls on Father’s Day, and that’s always “fun”. I’m generally good with sharing, except not with birthdays. Luckily, this year there was a 2 day difference.
For Father’s Day, I decided to make these S’mores Pudding cups. I must say, these were so much fun to make, mainly because of the blow torch I used. Yes, I just said blow torch. This thing has been sitting on the top shelf in my kitchen for years and I have never used it! Coolest kitchen tool ever.
Lastly, to finish this off I must show you just how amazing this blow torch is.
I hope you all had a nice Father’s Day with your families. You should definitely give this one a try. Who doesnt love s’mores!
Yield: 6 puddings
For the graham cracker layer:
4½ whole graham crackers (5 x 2½ inch rectangles), coarsely crumbled
2 tbsp. unsalted butter, melted
1 tbsp. sugar
Dash of ground cinnamon
For the chocolate pudding:
1 cup sugar
3 tbsp. cornstarch
2 tbsp. unsweetened cocoa powder
1 tsp. espresso powder (optional)
Pinch of salt
3 large egg yolks
2 cups whole milk
½ cup heavy cream
8 oz. bittersweet chocolate, finely chopped
1 tbsp. whiskey (optional)
1 tbsp. unsalted butter
1 tsp. vanilla extract
For the marshmallow topping:
2 large egg whites
1 cup sugar
¼ cup water
2 tbsp. light corn syrup
1¼ tsp. vanilla extract
Preheat the oven to 300˚ F. Line a baking sheet with a silicone baking mat or parchment paper. To make the graham cracker layer, combine the crumbled graham crackers, butter, sugar and cinnamon in a small bowl. Toss with a fork to blend. Spread the mixture in an even layer on the prepared baking sheet. Bake until crisp, stirring once during baking, about 10 minutes.
To make the pudding, combine the sugar, cornstarch, cocoa powder, espresso powder and salt in a medium saucepan. Add the egg yolks and whisk to blend. Gradually whisk in the milk and the cream. Cook over medium heat, whisking constantly, until the mixture comes to a boil. Allow to boil for 30 seconds. Remove from the heat and stir in the chocolate, whiskey, butter and vanilla; whisk until the chocolate and butter are completely melted and the mixture is smooth. Let the pudding cool slightly, stirring occasionally, about 10 minutes.
Spoon 1/3 cup of the pudding into each of 6 serving dishes. Sprinkle each with some of the graham cracker mixture, dividing evenly between the dishes. Top each with 1/3 cup more of the pudding mixture. Cover each with plastic wrap directly on the surface of the pudding. Chill for at least two hours.
To make the marshmallow mixture, combine all ingredients in the bowl of an electric mixer. Set the bowl over a pan of simmering water and heat, whisking frequently, until an instant-read thermometer registers 160˚ F. Return the bowl to the mixer fitting with the whisk attachment and whip on high speed until the marshmallow mixture forms stiff peaks. Spoon or pipe the marshmallow mixture over the top of the chilled puddings. Use a kitchen torch to lightly brown the marshmallow topping. Garnish with additional crumbled graham crackers, if desired.
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