I haven′t met a pudding I didn′t love. But, add whipped cream and crushed cookies and I′m hooked. I can still see my mom stirring at the stove with her favorite wooden spoon. It was pudding she was making and I was her taste tester. I remember her checking its readiness by running her finger down the middle of the spoon to see if it would leave a clean line, signaling her to remove it from the heat. Then she would pour
the pudding into little Pyrex dishes, filling each to the top line. I would watch the pudding sit on the kitchen countertop and wait for it cool just long enough for me to dig into its warm, gentle softness with my spoon.
2 to 3 tablespoons unsweetened cocoa powder, sifted
3 cups half-and-half
½ cup sugar
1 large egg plus 2 egg yolks
1 cup heavy cream, whipped
8 gluten-free Oreo-style cookies, such as Glutino, chopped
In a medium bowl, mix the chocolate and cocoa powder and set aside.
In a medium, heavy saucepan, heat the half-and-half over medium-high heat until almost boiling (bubbles will form around the edges).
In a heatproof bowl, whisk together the sugar and eggs until thick and pale yellow, about 2 minutes. Slowly whisk half of the hot half-and-half into the egg mixture and then pour the mixture into the saucepan. Bring just to a boil over medium heat and cook, whisking constantly, until bubbly and thickened, 1 minute.
Pour the custard through a sieve into the reserved chocolate-cocoa mixture and whisk until smooth. Let cool slightly, then press plastic wrap onto the surface to cover; refrigerate until cold, about 2 hours.
Scoop the chocolate pudding into individual cups and top with the whipped cream and cookies.