Happy Valentines Day: White Chocolate and Raspberry Pudding Parfaits

White chocolate and raspberry are a classic combination. The slightly tart but still sweet raspberry plays well off of the sweet mellow white chocolate. I love this combination for a pudding. I layered the flavors in dessert shooter glasses for a sweet looking parfait.  If you don’t have access to fresh raspberries you can use frozen for the raspberry layer; just thaw and drain the berries first.

H♥ppy V♥lentines D♥y!

White Chocolate Raspberry Pudding Parfaits

 Valentines White Chocolate Rasp Pudding Parfaits

White Chocolate Raspberry Pudding

yield: 4-6 servings

Raspberry Layer:

12 oz. fresh raspberries, rinsed and let dry (if using frozen; let berries thaw and drain first)

1/4 Cup granulated sugar

2 tsp. corn starch

1 tsp. water

1. In a small saucepan (2 Qt.) combine the raspberries and sugar over low heat and heat until sugar starts to dissolve. Increase the heat to medium and stir until berries until they break up and bring to a boil. Boil gently for 5 minutes.

2. Remove from the heat and with a rubber spatula press the berries through a fine mesh sieve placed over a small bowl. Scrape the bottom of the sieve to make sure you get the thickened puree into the bowl. Return the puree to the saucepan and begin to heat again over low heat. Meanwhile; stir together the corn starch and water in a small cup to form a slurry. Add the slurry to the pan and increase the heat to medium high and bring to a boil. Let the mixture boil until it becomes thick. Pour the mixture into a bowl and place a piece of plastic wrap over the surface and refrigerate until ready for assembly.

White Chocolate Pudding:

1/4 Cup granulated sugar

1 1/2 Tbsp. cornstarch

pinch of salt

1 Cup heavy cream

1 Cup milk

3 egg yolks, lightly beaten

3/4 tsp. vanilla

3 oz. white chocolate, finely chopped

1. In a heavy saucepan, combine sugar, cornstarch and salt. Gradually add cream and milk. Bring to a boil over medium-high heat, stirring constantly. Reduce heat; cook and stir with a wire whisk 2-3 minutes more or until thickened.

2. Remove from the heat. Stir about 3/4 Cup of the hot mixture into egg yolks; return to saucepan. Stirring constantly, bring to a gentle boil; cook and stir 2 minutes more. Remove from the heat; stir in vanilla and chocolate until melted. Place a piece of plastic wrap directly over surface of the pudding and chill in the refrigerator until ready ready for assembly.

For Assembly:

Alternate pudding and raspberry filling layer in decorative glasses. Serve chilled.

Banana Pudding and Homemade “Nilla” Wafers

I’ve never been a big fan of banana pudding. Not that I don’t like it, it’s just not something I ever had a big taste for. That all changed a few years ago when I set foot in a BBQ place called Baby Blues in San Francisco. The first time we went there was on our wedding anniversary. I know, I know, not exactly romantic-but we went for the great food. We let it slip to the waitress that it was our anniversary and the next thing you know she was coming out with this banana pudding with a candle in it. I was pretty full from the amazing ribs we had shared, but I figured okay-it’s our anniversary and the pudding is FREE, so we have to eat it, right?

I figured one ceremonious bite and I would call it good.  One spoonful of that luscious, sweet, intensely banana flavored pudding and I was hooked.

The Husband took a bite.

He looked at me and just stared for a second and didn’t say a word, and then he dove back into the bowl with the spoon.

We went back and forth like this until that entire bowl was bare.  Without a word.  You know when something is supremely good because it gets REALLY quiet.

I swear, had I been home alone with that pudding I would have licked the bowl. It was THAT good. Ever since that day I vowed to come up with a banana pudding to do it justice. This is it. Note: you can certainly use store bought Nilla wafers in place of homemade. Enjoy.

Banana Pudding

Banana Pudding 2

Nilla wafers

Banana Pudding

2  1/2 Cups whole milk

2 very ripe bananas

1/2 Cup sugar

pinch of salt

3 Tbsp. cornstarch

2 egg yolks

1  1/2 tsp. vanilla

1 Tbsp. unsalted butter

For Assembling:

Homemade vanilla wafers *(recipe below)

3 ripe (but not overripe) bananas

1/2 lemon

1 Cup heavy whipping cream

2 Tbsp. confectioners sugar

garnishes* (optional): salted chopped peanuts, chocolate shavings, vanilla wafers


1. Place the milk in a saucepan and bring to a boil. Turn off the heat and add the two “very ripe” bananas and let stand to steep for 1.5 hours.

2. In a blender place the steeped milk, yolks, sugar, cornstarch, and salt and blend to combine about 30 seconds until smooth.

3. In a medium saucepan over medium-low heat, pour the contents of the blender and whisk continuously until pudding becomes thick. Once pudding starts to thicken- whisk vigorously and continue to cook for about another 30 seconds. Total cook time will be about 5-7 minutes. Pull off the heat and whisk in the vanilla and the butter until all of butter is melted. Pour into a heat proof bowl and cover with plastic wrap directly onto the pudding. Chill pudding in fridge until cold.

Homemade “Nilla” Vanilla Wafers

1/2 Cup unsalted butter, softened

1/2 Cup granulated sugar

1  1/2 Tbsp. brown sugar

1 Tbsp. milk

1  1/2 tsp. vanilla bean paste (or seeds of one vanilla bean)

1  1/3 Cup all-purpose flour

1/2 tsp. salt

1/2 tsp. baking powder

1. Preheat the oven to 325° F. In a large bowl cream the butter and sugars. Add the milk and vanilla and stir to combine. Sift together the dry ingredients and add to the bowl and stir until combined. Scoop out measured 1 tsp. of dough. Roll the dough into balls. Prepare a baking tray with parchment paper. Flatten the balls of dough into 3/16 inch (1/4 cm) thickness. Bake for about 7-8 minutes until the cookies appear golden brown around the edges. Cool completely on a wire rack. The cookies will be about the size of a quarter.

Assembling Puddings:

1. Whip 1 Cup heavy cream and the 2 Tbsp. confectioners sugar until medium stiff peaks form (be cautious not to overwhip the cream). Set aside and keep cold for assembly.

2. Cut bananas into slices and toss with 2-3 teaspoons of lemon juice in a small bowl; just enough to coat the bananas so they don’t turn dark.

3. Use small dessert glasses, crumble 2-3 cookies in bottom of each glass. Top with a layer of banana pudding, then sliced bananas, then whipped cream. Repeat layering until desired (depending on size of glasses). Top with a swirl of whip cream and top with salted peanuts, salted caramel drizzle or shaved chocolate if desired. Serve cold. Note: you can layer this as one big dessert in a bowl if you like instead of individual parfaits.

Tangelo-Tangerine Pudding, Vanilla Pudding

Today-I’m channeling my inner child. With pudding. Pudding was a big thing in my house growing up. We always had a box of pudding mix in the cupboard. Now that I’m older, my love of a good pudding has not changed; although now I make it from scratch. It really is not hard to crank out a quick pudding from scratch. You should not let it scare you; most ingredients you need you probably already have on hand. I’m having child hood flashbacks and I might have to make pudding more often. Another child hood flashback is the beloved creamsickle. Oh as a child, how many creamsickles I would consume during summer. Icy, tart orange with creamy vanilla; a classic flavor combo. I found this recipe for tangelo-tangerine pudding in Seasonal Fruit Desserts by Deborah Madison, and I thought it would be fun to make a creamsickle inspired pudding parfait by making a vanilla pudding as well. Channel your inner child. Enjoy.

Tangelo-Tangerine Pudding

yield: 4 servings

(recipe adapated from Seasonal Fruit Desserts by Deborah Madison)

2 tsp. tangelo or tangerine zest

2  1/2  Tbsp. sugar

3 Tbsp. cornstarch

2 Cups fresh tangelo or tangerine juice (~10-12 tangelo’s)

tiny pinch of salt

1 Tbsp. unsalted butter

1 tsp. orange flower water or 1/2 tsp. orange extract

1. Smash the tangerine zest with the sugar to moisten the sugar and release the aromatic oils. Transfer to a saucepan along with the cornstarch, juice and salt. Stir to dissolve the cornstarch.

2. Over medium high heat; bring the mixture to a boil and cook, stirring until the juice has thickened; this will take about 4 minutes. Let the mixture boil about 2 minutes while stirring constantly. Turn off the heat and whisk in the butter and orange-flower water or orange extract. If you are making a layered parfait, pour into a container and chill or divide into juice or champagne glasses and chill. It will take about 2 hours to chill until set.

Vanilla Pudding

yield: 4 servings

2  1/2 Cups whole milk, divided

1/2 Cup sugar

pinch of salt

3 Tbsp. cornstarch

2 egg yolks

1  1/2 tsp. vanilla

1 Tbsp. unsalted butter

1. In a small to medium bowl whisk the cornstarch along with 1/2 Cup of the milk. Add the yolks and whisk to combine; set aside.

2. Place the remaining 2 cups milk in a saucepan along with the sugar and salt. Bring to a boil; then slowly pour about 1/3 of the hot milk into the bowl with the cornstarch mixture to temper the mixture. Pour that back into the saucepan and bring the pudding to a boil over medium high heat while stirring with a rubber spatula. Let the mixture boil for about 2-3 minutes. Turn off the heat and stir in the vanilla and butter. Pour the pudding into a container and place a piece of plastic wrap directly onto the surface of the pudding. Let the pudding chill. If you are not making a parfait; you can pour the pudding into 4 containers.

Parfait assembly:

Layer the puddings in a glass or decorative cups; alternating the two puddings. Top with whipped cream if desired or creme fraiche. Serve chilled.

Rich Chocolate Pudding

Rich Chocolate Pudding

When I was growing up, my Mother used to put me in charge of making the pudding. I’m not really sure how it happened, that I became the “Jello de Master”, but I loved doing it.   I remember feeling so grown up making that Jello brand pudding. It was a treat that we shared as a family. Many a Saturday or Sunday night we would all sit around and watch “Family TV” and eat warm pudding. Always warm, never cold.  Something about watching “The Undersea World of Jacques Cousteau” and giant squids paired perfectly while tucking into warm chocolate pudding.  🙂

It seemed so magical watching  the transformation of this mysterious brown powder that came in such a tiny box.  Who knew that brown powder and milk would eventually yield into something so chocolatey, warm, and luscious. Times have changed, and I still like to make pudding from time to time but now I like it HOMEMADE. It doesn’t take much more effort to pull together items from the cupboard and fridge to create a really good pudding. I alway keep 60 % cacao baking bars in my cupboard for such an occasion as well as a number of things. This recipe is from a tried and true website online that you can find a multitude of sins from, be it chocolate pudding or apple pie. The website is www.epicurious.com


1 C Sugar

1/4 C cornstarch

pinch of salt

8 0z. Ghirardelli (60 % cacao) bittersweet chocolate, finely chopped

2   2/3 C whole milk

2 large egg yolks

2 Tbsp. butter

1 tsp. vanilla


In a heavy saucepan; whisk together the sugar, cornstarch and pinch of salt. Stir in the chopped chocolate. Set aside with the burn off for now.

In a medium bowl whisk together the milk and the egg yolks until smooth and combined.

Place the saucepan with the chocolate mixture, and with the heat on medium, gradually whisk the milk/egg mixture into the chocolate mixture. Whisking constantly; heat the mixture over medium heat until the pudding comes to a boil. Still whisking; Let the pudding boil for one minute. Take off the heat and whisk in the butter and vanilla. Pour the pudding into four 8 oz. serving cups. Place plastic wrap directly on the surface to avoid a skin from forming. Let the pudding cool enough so it is still warm, but not hot enough to burn your tongue. Enjoy!