White Chocolate Orzo Pudding Recipes

Steps:

• For the crumb base: Throw the cookies and melted butter into a food processor and pulverize. Spoon some into the bottom of the serving glasses and set aside.
• For the pudding: Combine the sugar, cornstarch and salt in a medium saucepan. Stir or whisk together. Pour in the milk and egg yolks and whisk together. Add the vanilla. Stir over medium heat until the mixture just barely comes to a boil and becomes thick, 6 to 8 minutes (maybe less, maybe more; just watch it!). The second it starts to bubble and thicken (note: it should be thick like pudding!), remove it from the heat. Add the white chocolate and butter and stir until everything is beautifully combined.
• Pour the pudding into the glasses on top of the crumb base. Serve warm or chill in the fridge for 2 hours. Decorate with grated semisweet chocolate.

Steps:

• 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. , Remove from the heat. Stir 1-1/2 cups 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 chips until melted. Stir in extract.

Steps:

• In a large heavy saucepan, scald the milk.
• Milk boils over easily, so be careful.
• Gradually stir in the orzo and cool, stirring frequently and adjusting the heat to prevent the milk from boiling over, until mixture is thickened and orzo is tender to the bite, about 20 to 25 minutes.
• Stir in the sugar until it is dissolved.
• Add the chocolate and the coconut; stir, off the heat, until the chocolate is melted.
• Add the vanilla nad salt.
• Let cool at room temperature.
• Serve spooned into dessert bowls with cold heavy cream drizzled over the top.