Chocolate Imperial Stout Pudding
Perfect on its own, this Chocolate Imperial Stout Pudding recipe is a great layer of texture and flavor, when combined with the Cherry Flanders Red Sauce layered between the Malted Barley Sponge Cake to make a Belgian Inspired Trifle.
Makes: 3 cups
Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Dec 2008 | Issue #23
A beer pudding, which gets all its flavor from a Chocolate Imperial Stout. thick, rich and creamy, this recipe is great with a dollop of whipping cream or as a layer in a trifle.
| Servings | Prep Time |
| 9 guests | 5 minute |
| Cook Time | Passive Time |
| 15 minute | 4 hour |
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A beer pudding, which gets all its flavor from a Chocolate Imperial Stout. thick, rich and creamy, this recipe is great with a dollop of whipping cream or as a layer in a trifle.
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Ingredients
- 4 tablespoon cornstarch
- 1/4 cup salt, kosher
- 2/3 cup sugar, organic
- 1 cup cream, heavy or whipping preferably not ultra-pasteurized and organic
- 2 cup Chocolate Stout, such as Brooklyn Black Chocolate Stout or other American Stout made with Chocolate
Servings: guests
Units:
Instructions
- In a large bowl, mix cornstarch, sea salt and sugar with a whisk and place on top of a pot of boiling water. Slowly stir in cream and Brooklyn Black Chocolate Stout, mixing till combined. Stir occasionally until the mixture is thick and coats the back of a wooden spoon, about 12 – 15 minutes total.
- Pour the pudding into either individual serving cups or a large serving dish. Refrigerate for at least 4 hours to set the pudding or until fully chilled.
- This recipe can be served as is or used to make a Belgian Inspired Trifle when combined with a Cherry Flanders Red Sauce and a Malted Barley Sponge Cake.
- Or this pudding recipe can simply be topped with a malted chipping cream.
Recipe Notes
Other Pudding Recipes:
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