Black-and-White Pudding
Black-and-White Pudding PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

Fact: Pudding tastes a thousand times better when it’s homemade. And with this simple black-and-white pudding recipe, you don’t even need to choose between vanilla and chocolate.

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Makes 4 servings
Start to Finish: 1 hour 30 minutes (includes chilling time)

Ingredients

Chocolate Pudding

1 cup heavy cream, divided

1¼ teaspoons powdered gelatin

½ cup whole milk

 cup Greek yogurt

¼ cup granulated sugar

3 ounces dark chocolate, chopped

Vanilla Pudding

1 cup heavy cream, divided

1¼ teaspoons powdered gelatin

½ cup whole milk

 cup Greek yogurt

½ cup granulated sugar

1½ teaspoons pure vanilla extract

Directions

1. Prepare the containers: Fill a 13-by-9-inch casserole dish with a 1-inch-thick layer of rice (you’ll be able to reuse the rice later). Place four 8-ounce glasses (stemless wine glasses work well) into the rice at a slight angle.

2. Make the chocolate pudding: Pour ¼ cup of the heavy cream into a small, heat-safe bowl. Sprinkle the gelatin over the cream and let bloom for 5 minutes.

3. In a medium pot, heat the remaining ¾ cup cream, whole milk, yogurt and sugar over medium heat.

4. When the mixture comes to a simmer, whisk in the bloomed gelatin mixture and stir until the gelatin dissolves. Stir in the chocolate, mixing until melted.

5. Pour the chocolate custard into the prepared tilted glasses. Refrigerate until set, 20 minutes.

6. Make the vanilla pudding: Pour ¼ cup of the heavy cream into a small heat-safe bowl. Sprinkle the gelatin over the cream and let bloom for 5 minutes.

7. In a medium pot, heat the remaining ¾ cup cream, whole milk, yogurt and sugar over medium heat.

8. When the mixture comes to a simmer, whisk in the bloomed gelatin mixture and stir until the gelatin dissolves. Stir in the vanilla extract.

9. Straighten the glasses and then pour the vanilla pudding alongside the chocolate pudding. Refrigerate until set, 20 minutes. Keep the pudding refrigerated until ready to serve. It will keep for up to five days.

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