Kahlúa Chocolate Pudding with Oatmeal Chocolate Chip Cookies Recipe
Clearly, I hope so, as today is about custard and cookies. I love how easy and simple this Kahlúa chocolate pudding is. It can be eaten warm directly off the stove with freshly baked oatmeal cookies. As cosy and wonderful as it sounds.
Ingredient
PUDDING– 2 cups coconut milk (may use regular milk but I love the coconut flavor)– 3 tablespoons flour– 2-4 tablespoons sugar I used 2– 3 egg yolk– 1 vanilla bean seeds removed– 1/3 cup Kahlúa may sub your favorite sweet liquor or 2 tablespoons milk– 4 ounces dark chocolate chopped– 4 tablespoons butter– 4 large
1
Lightly heat milk in a saucepan.
Whisk the flour, sugar, egg yolks, and vanilla seeds in a separate pot until smooth, then add the warm milk slowly.
Instruction
2
Cook the pan over low heat for 2-3 minutes, stirring constantly.
Add Kahlúa and stir until thickened, approximately 15-25 minutes.
3
Stir the chocolate and butter until smooth after removing the pan from heat. Spoon mixture into glasses to serve.
4
If eating warm.Cover the serving cups and refrigerate the pudding before serving with warm cookies.