Connie's no egg, gluten free, easily dairy free, chocolate pudding/custard.
One of my April 2012 recipes for National Foundation for Celiac Awareness, now Beyond Celiac. 2018 Lindt chocolate cannot now be considered gluten free. See statement at end from Kraft re allergens. Always check date of statement when you google is ... gluten free. In my opinion it is not wise to trust a statement made several years ago with no update as manufacturers change their production practices all the time and seem to like to offer excuses.
Original recipe came from some austerity recipes (many) years ago and Connie is a retired nurse, fabulous cook but also tries to reduce fat calories where she can. Original recipe would have been whole milk, Connie now uses 2%. Original recipe used Bakers unsweetened chocolate that is sold in 8 oz box of 8 x 1 oz squares. Connie uses a 3-4 oz bar of Ghiradelli 60% cacao and uses up whole bar. I had 3.5 oz bar of 70% cacao of Lindt Excellence. Lindt says that their dark chocolate is gluten free but I think is prepared on shared lines, so your choice. (2018- now it seems as if all Lindt chocolate is NOT gluten free). I use Chaokoh brand or Arroy-D brand of coconut milk as a dairy substitute. It is far richer than almond milk or others dairy subs and has same mouth feel as a cream.
This has a lovely smooth silky texture. Slightly too sweet for husband and I. You might want to try with less sugar in the beginning and add more once sauce is cooked through. Sugar will dissolve in hot liquid.
This recipe includes the products by name where possible that I used. As well as more information or advice for cooking. Manufacturers change their recipe/ingredients. But please note that you must check that these products are safe for you each and every time you buy them and be aware of your own personal sensitivities. For adults, you can add some liqueur for extra flavor once pudding is cooked.
3 squares (equals 3 oz) unsweetened chocolate or a 3-4 oz bar of 70% chocolate that is safe for you. 2018 Or use Tollhouse labeled gf or Enjoy Life labeled gf, cf and less sugar. Tollhouse will be cheaper. November 2018 Enjoy Life was $4.99 for ~12 oz bag.
2+1/2 c Milk - 2 % now, was whole milk - I used mix of fat free milk, half and half and light cream – using up cartons. The richer the milk liquid, the richer the finished chocolate pudding.
3 tbsp gf Cornstarch - I use Argo labeled gf. (original recipe was 6 tbsp flour)
½ cup milk
¾ c Sugar
¼ tsp salt - perhaps a little more
1 tsp gf vanilla extract –Costco’s used to be labeled gluten free, and vanilla extract is now ~$34 a pint in Costco so I rarely used vanilla extract now at that price. I won't use artificial.
1. Melt 3 squares of Bakers unsweetened chocolate or bar of Lindt 70% or Ghiradelli 60% chocolate in a 6-8 cup microwave safe bowl in the microwave with 2+1/2 cups of milk.
2. Mix together sugar, cornstarch and salt in a separate bowl and stir in remaining ½ cup of milk to make a smooth mix.
3. Whisk milk/sugar mix into milk/chocolate mix.
4. Microwave, stirring with a whisk each time microwave stops. I did 3 cycles of 2 minutes a piece, whisking each time m/w stopped. Then 3-4 cycles of 1 minute a piece, whisking each time m/w stopped until pudding was bubbling away with big bubbles showing cornstarch was cooked out with no grainy, floury texture. Time will vary with power of microwave and how hot milk liquid became to melt chocolate. It will be hot and heavy, so be careful with lifting in and out of m/w and test tasting pudding.
5. Remove from microwave and stir in vanilla extract. Serve at room temperature or chilled, use to fill pastry or cookie crust. Serve in ramekins or martini glasses with whipped cream, chocolate sprinkles, peanut butter pieces, fruit etc.
Original recipe had you cook pudding in a double boiler until thickened for 20-25 minutes. I do same as Connie and use a large microwave safe bowl. Less clean up, no chance of burning, just possibility of boiling over.
I have made the pudding with the refrigerated almond milk, refrigerated almond/coconut milk both with dairy and gluten free semi sweet chocolate. For semi sweet chocolate I decreased chocolate to 1/2 c. I found the flavor to be ‘thinner’ than with regular milk and chocolate. But my students were happy. I do prefer using the regular 15 oz cans of Asian style coconut milk for a far richer flavor. I have also used the cans of coconut milk to make a butterscotch pudding using brown sugar. I have also used the refrigerated coconut milk, vanilla or hazelnut creamers. They gave an excellent flavor. I then poured cooked hazelnut chocolate custard into hazelnut crust following the same recipe as the pecan crust I use for my chocolate pecan indulgence.
Chocolate Pecan indulgence
Kraft allergen statement 2018
How can I tell if a Kraft Heinz product contains gluten? Gluten content can almost always be determined from the label, and the most accurate information can be found by checking the ingredient list on our packages.
For labeling purposes, Kraft Heinz includes wheat, barley, rye and oats as sources of gluten. Our packages identify gluten by listing these common sources. Other grains that contain gluten are triticale, spelt, kamut, mir and farina, and if these grains are included in our products, they will also be labeled.
However you should know that we do not guarantee that our products are gluten-free because we sometimes purchase flavoring, color or spice ingredients from suppliers who do not list every possible source of gluten beyond what is required by law.
We do not have a list of gluten-free products and, unless labeled as such, do not guarantee that our products are gluten-free. Formulations and ingredients change too frequently to ensure that such lists are always up-to-date and accurate.
We highly encourage you to carefully read the ingredient statements on all food labels each time you make food selections. This enables you to obtain the most accurate ingredient information for the specific products you select. It also allows you to get the most current information since ingredients in products may change over time.
