My First Achievement / Mon Premier Succès

Though I didn’t win a trip to Napa, I wanted to thank all of you who showed up and voted for me and for my chocolate truffles. I was very honored to be in the final top 10, standing among such talented bloggers. Thank you very much! You have been so good to me.

And for last week Chocolate Sparklers Giveaway, I really wish I could send each and every one of you a gift. But, in the end, there can be only one-- so Congratulations to Brilynn. She will be receiving some edible love in her mailbox very soon. As for the others, there will plenty of edible love in the future.

Today’s recipe is probably the first dessert my mother has ever allowed to cook, all by myself. I had gone from peeling bananas and oranges for the fruit salad to actually cooking something; even if all I had to do was stirring never endings “eights” until my mother would say it’s done. In the life of a little girl, and aspired cook, this was a big achievement.

Over the years, this pudding had become my signature dessert. The one I would make when there was no dessert at all—or as my mother says: “You want some desert?” the one I would quickly whip up for some unexpected guests, the one I would turn to, at the end of the week, where all we had in the fridge was milk and two eggs. Chocolate was always present in our pantry.

It’s a basic chocolate and vanilla pudding, cooked in separate pans, on a low heat and thickened with the use of cornstarch. The vanilla layer is usually flavored with a teaspoon of orange blossom water. But I didn’t know how this latter will taste like with the use of chili powder in the chocolate layer. I preferred to play it safe. This time.

Black and White Pudding

Recipe: Serves 6
- For the vanilla layer:
- 2 cups whole milk
- 2 tbsp sugar
- 2 tbsp cornstarch
- 1 egg yolk
- 1 tsp pure vanilla extract
- For the chocolate layer:
- 2 cups whole milk
- 1 tbsp sugar (or more, depending on your taste bud)
- 1½ tbsp cornstarch
- 1 egg yolk
- 1 3.5 bittersweet chocolate bar, chopped
- 1 tsp ground Ancho Chili (or your favorite chili powder)

In a heavy saucepan, mix sugar, egg yolk and cornstarch. Slowly add the milk. Cook over a low heat while stirring constantly to avoid lumps. When the mixture starts to thicken, about 10 minutes, remove from the heat, add the vanilla extract and whisk until well incorporated. Strain through a fine mesh to remove any lumps and pour into individual ramekins or a big ramekin. Set aside.

Clean your saucepan. Follow the same instruction as for the vanilla pudding. Just when the mixture starts to thicken, add the chocolate, the chili powder and continue stirring until smooth and thick (about 2 minutes).
Pour slowly over the vanilla layer, starting from the edges and going to the center. Cover with a plastic wrap direct on the surface of the pudding. Chill.

Pudding Noir et Blanc

In Francais Please: Pour 6 personnes
- Pour la couche a la vanille:
- ½ L de lait entier
- 2 c.s de sucre en poudre
- 2 c.s de maizena
- 1 jaune d’oeuf
- 1 c.c d’extrait de vanille
- Pour la couche au chocolat
- ½ L de lait
- 1 c.s de sucre en poudre ( ou plus, selon votre goût)
- 1 ½ c.s de maizena
- 1 jaune d’oeuf
- 1 c.c de piment rouge en poudre de votre choix
- 100g de chocolat noir (64% cacao), coup é en petits morceaux

Dans une casserole a fond épais, mélanger jaune d’ouef, sucre et maizena. Ajouter le lait doucement et continuer à mélanger. Mettre sur feu doux et faites cuire sans cesser de remuer afin d’éviter les grumeaux. Dés que le m élange commece a épaissir, environ 10 minutes, retirer du feu et y ajouter la vanille. M élanger pour bien l’incorporer et passer au chinois en cas ou il y’aurait des grumeaux.
Verser dans vos ramequins et mettre de coté.

Netoyer votre casserole et proceder de la même manière que pour le précédent. Au moment ou le mélange commence à s’epaissir, ajouter le chocolat et le piment. Continuer à mélanger jusqu’à ce que le pudding redevienne soyeux et épais, environ 2 minutes.
Verser sur la couche de vanille en allant des bords vers le centre. Si vous versez directement au centre, cela va penetrer le pudding à la vanille.