FOOD + ENTERTAINING
For the hazelnut praline topping :
1 ⁄ 4 cup chopped hazelnuts 1 tablespoon brown sugar 2 teaspoons butter , melted
For the chocolate crumble topping :
1 ⁄ 4 cup unsalted butter , room temperature 2 1 ⁄ 2 tablespoons sugar
1 ⁄ 4 cup plus 3 tablespoons all-purpose flour 2 tablespoons cocoa powder
1 ⁄ 8 teaspoon salt
1 ⁄ 2 teaspoon vanilla
1 ⁄ 2 tablespoon water
For the berry topping :
1 cup mixed berries 1 tablespoon sugar 1 tablespoon cornstarch 1 tablespoon water
Switch out these toppings for some of your favorites . Salted caramel , pretzels , shortbread cookies , toffee sauce , bananas — there are many possibilities !
To prepare the budino :
Combine one cup of the whole milk and the heavy cream in a 6-quart saucepan on the stove . Turn the heat to medium-low while you assemble the rest of the ingredients .
In a medium-sized bowl , whisk together the cornstarch , cocoa powder and sugar . Add the egg yolks and the remaining milk , whisking to combine .
Once the milk and cream on the stovetop are warmed and barely steaming , carefully remove one cup of the mixture and add it to the cornstarch mixture , whisking quickly all the while . Once combined , add the cornstarch and milk mixture back to the saucepan on the stove , whisking together constantly until the mixture begins to thicken . You ’ ll want the mixture to become a viscous consistency , similar to the texture of a creamy salad dressing .
Turn the heat to low and add the salt , chocolate , butter and vanilla . Whisk quickly to combine and melt the chocolate and then remove from the heat immediately . Pour into four heat-safe containers and place a small sheet of plastic wrap on top so that a skin does not form on top of the pudding .
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