About a month ago, I basically brought this episode on myself: declaring, in a popular Reddit thread, that I was working on the meme'd-out chocolate pudding from the incomparable Rugrats. Turns out there's only so much you can do with chocolate pudding - so I tried my best to do a little bit of each!

Ingredients

Snack Pack

• 1 box My-T-Fine Pudding

• 2 cups milk

From Scratch

• ½ cup sugar

• 3 Tbsp cocoa powder

• 2 Tbsp cornstarch

• 2 egg yolks

• ½ cup heavy cream

• 2 ½ cups whole milk

• 4 oz chopped dark chocolate

• 5 Tbsp unsalted butter

• ½ tsp espresso powder

• 1 tsp vanilla extract

• ½ tsp kosher salt

Pot du Creme

• 1 cup heavy cream

• ¼ cup whole milk

• 4 oz chopped chocolate

• ¼ tsp espresso powder

• ¼ tsp kosher salt

• 3 egg yolks

• 2 Tbsp sugar

Australian Pudding

• ⅓ cup brown sugar

• ⅓ cup granulated sugar

• ⅓ cup cocoa powder

• 2 oz chopped chocolate

• 6 oz unsalted butter

• ⅓ cup cocoa powder

• ⅔ cup granulated sugar

• 1 egg yolk

• ⅓ cup whole milk

• 1 Tbsp vanilla extract

• ½ tsp kosher salt

• ¾ cup self rising flour (or same amount of all-purpose flour sifted with 2 tsp baking powder)

• 1 cup boiling water (or 1 cup coffee)

Method

Snack Pack

1. Start by combing a packet of My-T-Fine pudding packet with 2 cups of cold milk over medium heat. Whisk together until thick. 

2. Pour into a serving bowl of choice, cover with plastic wrap and refrigerate for at least 30 minutes.

From Scratch Method

1. In a medium saucepan, combine ½ cup of sugar, 3 Tbsp cocoa powder and 2 Tbsp of cornstarch and whisk together. Once combined, add 2 egg yolks and ½ cup heavy cream. Whisk to combine.

2. After everything is smoothly whisked together, add 2 ½ cups of whole milk and whisk together vigorously over medium heat until it comes to a boil. Look for even bubble coverage each time you stop whisking. 

3. At this time, kill the heat and add 4 oz of chopped dark chocolate along with 5 Tbsp of unsalted butter. Next add ½ tsp espresso powder, 1 tsp vanilla extract, and ½ tsp of kosher salt. Whisk together until completely mixed. 

4. Once the ingredients are completely mixed, strain into a large bowl to eliminate any lumps of leftover cornstarch.

5. Pour into a serving bowl(s) of choice, let cool for about 20 minutes and cover with plastic wrap. Chill in the fridge for at least 4 hours.

Pot du Creme

1. In a small saucepan, add 1 cup of heavy cream and ¼ cup of whole milk. Bring to a simmer over medium heat. 

2. Once simmering, kill the heat and add 4 oz chopped chocolate, ¼ tsp espresso powder, and ¼ tsp kosher salt. Whisk rigorously together until everything is melted and smooth.

3. On a prep table, separate 3 egg yolks into a large mixing bowl and mix together with 2 Tbsp of sugar.  

4. Once that is smooth, slowly pour the chocolate mixture in, while whisking together constantly. 

5. After mixing together, place it into a bain marie. Nestle four ramekins onto a kitchen towel placed into a casserole and pour the custard evenly into each ramekin. 

6. Make sure that each ramekin is level and then surround them with boiling water that comes halfway up the ramekins. Place a lid on top of the casserole and place it into a 325°F for 25-35 minutes.

7. Once finished, take the ramekins out of the casserole dish and let cool on a cooling rack until the texture is jiggly but set.

Australian Pudding

1. Into a small bowl goes ⅓ cup each of brown sugar, granulated sugar, and cocoa powder. Mix together using your fingers until everything is smooth and combined.

2. In a 10-inch cast iron skillet, combine 2 oz chopped chocolate, 6 oz unsalted butter, ⅓ cup cocoa powder. Whisk together over medium heat until it all mixes together. 

3. In a large mixing bowl, combine ⅔ cup granulated sugar, 1 egg yolk, ⅓ cup whole milk, 1 Tbsp vanilla extract and ½ tsp kosher salt. Mix together. 

4. Slowly pour the egg yolk mixture into the still warm chocolate mixture while whisking constantly. Once that is all mixed together, add ¾ cup self rising flour and whisk together until it resembles a cake-like batter. Top it with the brown sugar mixture by sprinkling it evenly across the top.

5. Pour 1 cup of fresh brewed coffee, or 1 cup of boiling water, on top and place the cast iron into a 325°F for 30-35 minutes. Let cool for 15 minutes before serving in a bowl.