Tuesday, May 8, 2012
Robert Redford pudding dessert from Brittany:
slightly adapted from Mel's Kitchen Cafe
I've loved this pudding dessert for a long time, when I saw Mel had taken it to the next level, I knew it was meant to be. No more boxed pudding and cool whip for me. It's a little piece of heaven on a plate... in my opinion :)
1/2 cup (1 stick) butter, cut into 8 pieces
1 cup four
1 cup finely chopped or blended pecans (or walnuts but I prefer pecans)
You can double this if you really like the crust
Cream Cheese Layer:
1 1/2 cups powdered sugar
8 ounces cream cheese, softened to room temperature
2 cups heavy whipping cream + 1/4 cup powdered sugar
1/4 cup packed light brown sugar
3 T unsweetened cocoa powder
3 T cornstarch
1/4 tsp salt
2 3/4 cups whole milk
1/4 cup heavy cream
1 cup milk chocolate chips
1/2 tsp vanilla extract
In a large sauce pan, combine the brown sugar, cocoa, cornstarch and salt, whisking lightly. Whisk in the milk and cream to the sugar until it is smooth. Stir in the chocolate chips and bring the mixture to a simmer over medium heat, whisking or stirring occasionally. Once the mixture is at a simmer, reduce the heat to medium-low and cook, whisking constantly, until the mixture is thickened and large bubbles pop at the surface, 2 to 3 minutes. Take the pot off the heat and stir in the vanilla.
Transfer pudding to a large bowl and cover with plastic wrap, pressing the plastic wrap directly onto the surface of the pudding to avoid a skin starting to from. Refrigerate at least 4 hours or up to 3 days
Reserved whipped cream and chocolate curls for garnish.
For the crust, preheat oven to 350. Place flour in a medium bowl and cut in the butter until the mixture resembles coarse crumbs. Stir in the chopped nuts. Press into a 9x13 pan and bake 8-10 minutes until set. Allow to cool before proceeding.
For the cream cheese layer, combine the heavy whipping cream and 1/4 cup powdered sugar and whip at high speed until stiff peaks form. In another large bowl, whip together the cream cheese and powdered sugar until smooth and creamy. Fold in about 3/4 of the sweetened whip cream and mix until blended, taking care to mix gently so as not to deflate the whipped cream. Set aside both cream cheese mixture and the remaining sweeter whipped cream.
To assemble, spread the whipped cream cheese mixture over the cooled crust. Top the cream cheese layer with the chocolate pudding, spreading all the way to the edges of the pan. Top with the remaining sweetened whipped cream. Refrigerate until ready to serve. Cut into slices and top with chocolate shavings.