Note: Cocoa nibs are pieces of cacao beans that have been roasted and hulled. You can find them in the baking aisle of larger grocery stores. From “Seriously Bitter Sweet,” by Alice Medrich.
• 3 c. half-and-half
• 1/4 c. plus 2 tbsp. roasted cocoa nibs
• 1/2 c. sugar
• 3 tbsp. plus 2 tsp. cornstarch
• Scant 1/4 tsp. salt
In a small saucepan, bring the half-and-half and nibs to a gentle boil over medium heat. Remove from heat, cover and let steep for 20 minutes.
Strain the half-and-half into a bowl, pressing on nibs to extract most of the liquid. Discard the nibs.
In a medium-heavy saucepan, mix the sugar, cornstarch and salt with about 1/3 cup of the infused half-and-half to form a smooth paste. Stir in the remaining half-and-half. Place over medium heat and stir constantly with a heatproof rubber spatula or wooden spoon until the mixture begins to thicken. Reduce the heat to low and continue stirring until the pudding begins to simmer. Simmer, stirring, for 1 more minute.
Remove from heat and pour into 6 (4- to 6-ounce) custard cups, Serve warm, cool or chilled.
Nutrition information per serving:
Calories 270 Fat 17 g Sodium 150 mg
Carbohydrates 28 g Saturated fat 10 g Calcium 133 mg
Protein 4 g Cholesterol 45 mg Dietary fiber 1 g
Diabetic exchanges per serving: ½ milk, 1 ½ other carb, 3 ½ fat.