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Pudding - from the Smoker?

I thought that was a crazy idea at first. But, you are really just smoking the milk to get a really yummy smoked flavor.


Maple pellets (for the smoker)

2 Cups Whole Milk (Coconut milk, or creamer)

Pinch of salt

1/2 Cup Sugar

2 Tablespoons Cornstarch

3 Tablespoons Cocoa Powder

1 Large Egg

2 Large Egg Yolks

5 oz (1/2 pkg) Bittersweet Chocolate, finely chopped (or chips)

2 Tablespoons unsalted butter, cut into pieces

1 teaspoon Vanilla extract


When ready to cook, set the smoker to 180* and preheat, lid closed for 15 minutes.

1. Combine 1 1/4 cup milk, 1/4 cup sugar and a pinch of salt in a shallow baking pan.

2. Place pan directly on the grill grate and smoke for 35 - 40 minutes or until the milk has picked up the desired amount of smoke flavor.

3. Transfer milk and sugar mixture to a small saucepan and bring to a boil over medium heat.

4. In a medium bowl whisk together the cornstarch, cocoa powder and remaining 1/4 cups of sugar. Whisk in remaining 3/4 cups milk until smooth.

5. Add mixture to the hot milk in the saucepan and bring to a boil over medium heat, whisking constantly, until the pudding is thick enough to coat the back of a spoon.

6. In another medium bowl, whisk the whole egg with the yolks. Gradually whisk about 1 cup of the hot pudding mixture into the eggs until fully incorporated and the temperature of the eggs matches that of the milk. Add this mixture back to the saucepan and whisk to combine.

7. Cook over medium heat whisking constantly just until you see big bubbles that glop when they pop. Add chopped chocolate to a medium heatproof bowl.

8. Strain the pudding into the bowl with the chocolate through a fine mesh strainer. Add butter and vanilla and whisk until the chocolate and butter are incorporated and pudding is smooth.

9. Transfer to serving dishes and refrigerate until well chilled.

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