Pudding Flower Pot Desserts

This pudding is best if made a day before enjoying.

• 1 cup powdered sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 3 cups whole milk
• 1 tablespoon vanilla
• 6 egg yolks, room temperature
• 2 tablespoons unsalted butter, softened
• 6 ounces semi-sweet chocolate

Preparing the Chocolate Pudding

In a medium saucepan, off heat, whisk together powdered sugar and salt, milk, and vanilla.

Stir constantly with a flat-bottom utensil. Cook over medium heat until it sputters then remove from heat.

Whisk the egg yolks in a medium bowl.

Whisk a small amount of the hot cream mixture into the eggs. Continue whisking it in a little bit at a time to temper the eggs. This prevents them from curdling. Set the saucepan aside. You will be using it again soon.

Whisk chocolate and butter into the pudding. It won’t be pretty at first, but the outcome will be delicious. I promise.

Pour the pudding back into the saucepan and place over medium heat. Cook and stir with the flat-bottomed wooden utensil often until it sputters again.

Use a fine-mesh sieve to strain pudding into a clean medium-sized bowl. Let the pudding cool to room temperature. Then place plastic wrap right on top of the pudding and chill about six hours before serving.

Cut the flower stems to be a little bit shorter than the spoon handles. Wrap the floral wrap around each spoon and flower stem to create a flower spoon.

After the pudding has chilled, Put a small amount of crushed Oreos in the bottom of each flower pot.  Fill the pots with pudding; and, then top with more crushed Oreos.

Place a flower spoon in the middle of each pot of pudding. Keep chilled until you’re ready to serve.