Serves 6.
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
Directions
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:
Calories270Fat17 gSodium150 mg
Carbohydrates28 gSaturated fat10 gCalcium133 mg
Protein4 gCholesterol45 mgDietary fiber1 g
Diabetic exchanges per serving: ½ milk, 1 ½ other carb, 3 ½ fat.
It’s too soon to tell how much the immigration crackdown is to blame.
