| Level: | Easy |
| Total: | 3 hr 30 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 3 cups extra creamy oat milk
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla bean paste
- 1/4 teaspoon kosher salt
- 1/2 cup plus 2 teaspoons sugar, divided
- 3 large egg yolks
- 1 large whole egg
- 2 tablespoons cornstarch
- 8 ounces bittersweet chocolate, melted
- 1 pint strawberries, diced
- 1 tablespoon balsamic vinegar
- 1/2 cup granola, for serving
Instructions
- In a medium saucepan, whisk together the oat milk, cocoa powder, vanilla paste, salt and 1/4 cup of the sugar. Place over medium-low heat and bring just to a simmer, whisking occasionally, 3 to 5 minutes.
- In a large bowl, combine the egg yolks, whole egg, cornstarch and 1/4 cup of the remaining sugar. Whisk until thick and pale yellow in color.
- When the oat milk mixture comes to a simmer, temper the eggs by slowly ladling half of the hot oat milk mixture into the egg mixture while continuously whisking. Pour the combined mixture back into the saucepan with the remaining oat milk mixture. Cook over medium-low heat, stirring constantly, until the mixture is thickened and coats the back of a spoon, 6 to 7 minutes. Be careful not to boil the custard mixture.
- Place the melted chocolate in a medium heatproof bowl. Once the custard is thickened, strain in a fine-mesh strainer, over the melted chocolate. Whisk to combine.
- Evenly divide the budino among six 6-ounce jars or glasses. Wrap the glasses with cling film and refrigerate for 3 hours or up to overnight.
- About 30 minutes to 1 hour before serving, combine the strawberries with the balsamic vinegar and remaining 2 teaspoons sugar. Stir to combine and set aside at room temperature.
- When ready to serve, top each budino with the strawberries and a sprinkle of granola.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 452 |
| Total Fat | 21 g |
| Saturated Fat | 11 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 5 g |
| Sugar | 50 g |
| Protein | 10 g |
| Cholesterol | 135 mg |
| Sodium | 191 mg |
Reviews
Re:: Chocolate. I just watched this episode again. GZ did not add the melted chocolate on the show, HOWEVER, the recipe clearly calls for it. I checked this recipe against another one of his boudini recipes and the amounts of the cocoa powder and the melted chocolate are the same.
I am so grateful for this recipe! My son has a milk allergy and has never had pudding before! Can’t wait to make this for him!
Super delicious, rich chocolate flavor. Easy to make if you read the directions very carefully. You do not have to strain the melted bittersweet chocolate. Turned out perfect!
I’m confused, I watched the program, GZ did not pour the hot liquid over chocolate chips or strain it. In fact he said there’s no need to strain the pudding. He served a finished product and Jeff commented on the great chocolate taste, I doubt cocoa powder alone would do that. Editing error??
My daughter is gluten-free and we are semi-vegetarian. This is a fabulous dessert to please the family.
Props for a vegetable-forward dish and acknowledging that plant-based is very popular now (though it’s not a TikTok “trend”, it’s the highest growth sector of the food industry for several years running). However…plant-based (aka vegan) is just that—meaning it contains plants and no animal products. This recipe contains eggs thus it’s just old school vegetarian, not plant based, not vegan and certainly not on-trend. If it were truly a plant-based recipe, I would have given it 5 stars. I generally don’t rate Food Network recipes I haven’t made but I felt it was important to correct the misconception.