This is my version of the Split-Level Pudding recipe for this week’s Tuesdays with Dorie chosen by Garrett of Flavor of Vanilla. The original recipe on page 384 of Dorie Greenspan’s book Baking: From My Home to Yours has two layers: chocolate and vanilla. I kept the chocolate ganache layer and used one of the suggested vanilla ‘tweaks’– a peppermint flavor. The recipe is simple and really easy to make. In one of the ramekins, I substituted soy milk for whole milk and I can’t really tell the difference.
The chocolate layer is a simple ganache made up of 2 ounces bittersweeet chocolate and 1/3 cup heavy cream. Pour this equally into 4 – 6 ramekins (depending on how much chocolate layer you want). For my peppermint layer, here’s what I used:
- 2 1/4 cups vanilla soy milk
- 6 tbs sugar or sugar substitute
- 3 tbs cornstarch
- a pinch of salt
- 3 egg yolks
- 1 tsp vanilla
- 5 drops of pure peppermint extract
- 2 tbs butter, cut into small pieces at room temperature
I first boiled 2 cups of the milk and half of the sugar and let it simmer on low. Using a food processor, I processed the yolks and the rest of the sugar for a few pulses, scraped the bowl, added 1/4 cup soy milk and pulsed another couple of times to mix. I then added the cornstarch and salt and continued to pulse a few times to blend. While the food processor is running, I slowly poured the warm soy milk, pulsed a couple of times then poured the mixture back into the sauce pan, cooking on low until it was thick (not boiling but almost boiling). Then then mixture goes back to the food processor where I then added the butter, vanilla and peppermint drops. At this point, you can taste the pudding and add more peppermint as needed. If you’re happy with the flavor, pour the pudding over the ramekins that were equally filled with chocolate ganache. Refrigerate for at least 4 hours, covered with plastic, and then you are ready to enjoy it!