lumicero/recipes-ing2inst huggingface dataset:
Title: Sugar Cookies
Ingredients:
- 2 baking mix
- 5 shortening
- 1 sugar
- 1/3 sugar
- 1/3 milk
- 1 egg
- 1 vanilla extract
- 1/4
Instructions:
1. In a large bowl, combine all the ingredients stirring well.
2. With floured hands, roll the dough into individual balls. Roll them into the sugar and place onto a cooking sheet. Bake at 350 for about 8 minutes and slightly browned.
3. Allow to cool for a few minutes and enjoy!
Title: Snicker Bar Dessert Chimichangas
Ingredients:
- 7 burrito-size flour tortillas
- 4 butter
- 2 vanilla ice cream
- maraschino cherry
Instructions:
1. Cut 6 of the Snicker bars crosswise into 4 equal pieces.
2. Arrange 6 Snicker pieces in the center of each tortilla.
3. Fold up buritto style, secure ends with toothpicks.
4. Transfer to a cookie sheet.
5. Brush each side of chimichangas with the melted butter.
6. Cover each with plastic wrap.
7. Refrigerate for 1 hour.
8. Preheat oven to 400.
9. Uncover chimichangas and bake for 20 minutes or until golden brown and crisp.
10. Meanwhile, chop remaining candy bar into pieces.
11. Serve each chimichanga topped with topping ingredients and the chopped candy.
Title: Almond and Pear Cake
Ingredients:
- 150 butter
- 3/4 caster sugar
- 1 lemon zest
- 2 eggs
- 1 1/2 all-purpose flour
- 3 baking powder
- 1/2 pears
- 3 cinnamon
- 1/2
Instructions:
1. Grease a 30cm flan tin or a pie plate that you can directly slice and serve from. Preheat oven to 18OC.
2. Using electric beaters, beat butter, sugar and lemon zest until creamy and pale in colour.
3. Continu beating and add the eggs, one at a time.
4. Fold in the flour, baking powder and almond meal. Fold in the xanthan or guar gum at this point if you are using gluten-free flour that does not already contain a gum.
5. Spoon half of this mixture into the flan tin. Spread to cover. Reserve the remaining half of the mixture. Arrange the pear slices over the base. Spread the pears out evenly. They usually need to be slightly overlapped. Sprinkle the cinnamon over the pears.
6. Spread the remaining cake batter over the top of the pear layer and then scatter over the flaked almonds.
7. Bake in the pre-heated oven for around 30 minutes or until tested as cooked with a skewer.
8. Allow the cooked cake to stand for at least 10 minutes prior to serving. Serve warm with fresh cream, warm custard or ice-cream.
Title: Frozen Apple-Oatmeal Sandwiches
Ingredients:
- 1 cream cheese
- 2 sugar
- 2 ground cinnamon
- 2
- 1/4
- 2
- 6
- 2
Instructions:
1. In a medium-size bowl, combine cream cheese, sugar, apple juice, jelly and cinnamon.
2. Beat at medium-high speed with an electric mixer until nice and smooth.
3. Spread 2-1/2 tablespoons mixture over flat side of one cookie. Sandwich with flat side of second cookie, being careful not to let filling ooze out the side. Repeat with all cookies and filling, for a total of 8 sandwiches. Place on a waxed-paper-lined cookie sheet and freeze for at least 3 hours or until firm.
4. Combine chocolate and vegetable oil in a small microwave-safe bowl. Microwave on HIGH for 1 minute. Stir until smooth, returning to microwave in 15-second increments, if needed. Or do in small saucepan on stovetop, watching carefully till melted.
5. Remove sandwiches from freezer. Half-dip in chocolate. Return to waxed-paper-lined sheet; return sheet to freezer. Freeze 15 minutes.
6. Serve cold. Enjoy!
Title: Eggnog Sugar Cookies
Ingredients:
- 3 all-purpose flour
- 2 baking powder
- 1/2 nutmeg
- 1 cinnamon
- 1/2 salt
- 1 butter
- 1 sugar
- 1 egg
- 1 vanilla extract
- 1 dark rum
- butter
Instructions:
1. Preheat oven to 350°F
2. Line baking sheets with parchment paper.
3. Combine the flour, baking powder, nutmeg, cinnamon, and salt in a medium bowl.
4. Mix the butter and sugar with an electric mixer until light and fluffy (about 3 minutes).
5. Mix in the egg, vanilla extract, and rum and beat until combined.
6. Add the dry ingredients and beat until you get a crumbly dough.
7. Roll the dough to about 1/8-inch thickness on a lightly floured surface.
8. Use cookie cutters to cut out shapes and place the cookies on the baking sheets.
9. Refrigerate for about 15 minutes.
10. Brush the tops of the cookies with melted butter then sprinkle with cinnamon sugar.
11. Bake for 10-12 minutes until the edges become light golden brown, rotating the pans halfway through.
12. Cool the pans on a baking rack for a few minutes before transferring the cookies to a baking rack.
Title: Zabaglione
Ingredients:
- 5 sugar
- 1/4 marsala
- 1/2 dry white wine
- 1/4
Instructions:
1. put egg yolk and sugar in top of double suacepan, beat for a few minutes off heat with a rotary beater or an electric mixer until combined.
2. put mixture over simmering water; to prevent overheating, water in the bottom saucepan should not touch top suacepan.
3. add half marsala and half white wine, beat well; add remaining marsala and wine.
4. beat constantly about 10 minutes until of thick creamy consistency.
5. if mixture begins to adhere to sides of suacepan, quickly remove from heat, stir vigouresly with wodden spoon, especially around the base. pour into four individual glass dishes.
Title: Riz Au Lait (French Rice Pudding)
Ingredients:
- 4 milk
- 1 pure vanilla extract
- 1 vanilla bean
- 1/2 cinnamon
- 1 sugar
- 1 salt
- 3 arborio rice
- 2 butter
Instructions:
1. Bring 4 cups of water to a boil and cook rice for about 2-5 minutes and strain.
2. Meanwhile warm up milk with vanilla, cinnamon, sugar and salt added.
3. Bring to a light boil and add rice.
4. Cover and let simmer on LOW(!) for 30-45 minutes.The rice should be really soft for this dish. Stir and check a few times to make sure the rice doesn't burn or stick to the bottom.
5. Add butter and stir.
6. Add egg yolks, one at a time, and stir. After a couple minutes it's done.
Title: Gourmet Dipped Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 brown sugar
- 2 eggs
- 2 vanilla extract
- 2 1/2 flour
- 1 baking soda
- 1 baking powder
- 1 salt
- 2 2/3 coconut
- 1
- 1/2
- 5
Instructions:
1. In a large mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
2. Combine the flour, baking soda, baking powder and salt; gradually add to the creamed mixture. Stir in coconut & chips.
3. Shape 3 tbsp of dough into a ball; repeat with remaining dough.
4. Place balls 3 inches apart on ungreased baking sheets. Lightly press cookies down.
5. Bake at 350 for 12-18 minutes or until lightly browned. Remove to wire racks to cool.
6. In a microwave safe bowl, melt candy coating if desired. Dip one end of cooled cookies in candy coating. Allow excess to drip off .
7. Place on wax paper, let stand until set.
Title: Chocolate-Covered Flapjack
Ingredients:
- 215 plain flour
- 150 rolled oats
- 225 light muscovado sugar
- 1 bicarbonate of soda
- 1 salt
- 150 butter
- 2 golden syrup
- 250 dark chocolate
- 5
Instructions:
1. Preheat the oven to 160C/350F/Gas 4, 10 minutes before baking. Lightly oil a 33 x 23 cm swiss roll tin and line with nonstick baking parchment. Place the flour, rolled oats, the light muscovado sugar, bicarbonate of soda and salt into a bowl and stir well together.
2. Melt the butter and golden syrup together in a heavy-based saucepan and stir until smooth, then add to the oat mixture and mix together thoroughly. Spoon the mixture into the prepared tin and press down firmly and level the top.
3. Bake in the preheated oven for 15-20 minutes or until golden. Remove from the oven and leave the flapjack to cool in the tin. Once cool, remove from the tin. Discard the parchment.
4. Melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water. Alterntively, melt the chocolate in the microwave according to the manufacturer's instructions. Once the chocolate has melted quickly beat in the cream, then pour over the flapjack. Mark patterns over the chocolate with a fork when almost set.
5. Chill the flapjack in the refrigerator for at least 30 minutes before cutting into bars. When the chocolate has set, serve. Store in an airtight container for a few days.
Title: Mulberry Muffins
Ingredients:
- 2 flour
- 1/2 brown sugar
- 4 baking soda
- 1 1/2 salt
- 2 eggs
- 1 milk
- 1/3 liquid shortening
- 1/2
Instructions:
1. Beat Eggs milk and liquid shortening. In a Medium sized bowl combined all dry ingredients. Come Egg mixture with dry ingredients. Add nuts if desired.
2. Bake at 425 degrees F. for 20-25 minutes.
Title: Chocolate-Hazelnut Bread Pudding
Ingredients:
- 1 1/3 2% low-fat milk
- 1/2 sugar
- 1/4 egg
- 1 vanilla extract
- 2 salt
- 1 hazelnuts
- 1/4 low-fat vanilla ice cream
- 3/4
- 1/8
- 4 1/2
- 2
Instructions:
1. Combine first 4 ingredients in a medium saucepan. Cook over medium-low heat 3 minutes or until chocolate melts, stirring constantly (do not boil).
2. Combine egg whites and egg in a large bowl; gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Stir in liqueur, vanilla and salt. Add bread, tossing gently to coat.
3. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Cover with foil, chill 30 minutes or up to 4 hours.
4. Preheat oven to 350 degrees F. Sprinkle hazelnuts evenly over pudding. Place dish in a 13x9 inch baking pan; add hot water to pan to a depth of 1 inch. Bake, covered at 350 degrees for 30 minutes. Uncover and bake an additional 5 minutes or until a knife inserted in center comes out clean. Serve each bread pudding piece warm with 1/4 cup ice cream.
Title: Black Bean Brownies
Ingredients:
- 1 1/2 canned black beans
- 2 eggs
- 2 butter
- 1/4 milk
- 2/3 instant coffee granules
- 1 baking powder
- 1/4 brown sugar
- 1/2 low calorie sweetener
- 1/2 vanilla
- 1
Instructions:
1. Preheat oven to 350 F and spray and 8X8 pan with cooking spray.
2. Puree black beans with eggs, vanilla, melted butter and milk.
3. Combine remaining ingredients and mix well into bean mixture (both steps can be done in a food processer or with an immersion blender).
4. Pour batter into prepared pan and bake for 30-35 minutes or until brownie comes off of sides and toothpick inserted comes out with moist crumbs.
Title: Creme De Abacate-Avocado Cream
Ingredients:
- 3 avocados
- 1/2 confectioners' sugar
- 6 heavy cream
- 5 lime juice
- 6 coconut
- 6 lime wedges
Instructions:
1. In a blender, combine the chopped avocados, sugar, cream, and lime juice. Blend until smooth and creamy.
2. Divide between footed dessert coups or small bowls. Garnish with coconut shavings and lime wedges.
Title: Dad's Pistachio Pudding
Ingredients:
- 1 Jell-O instant pistachio pudding mix
- 1 pineapple tidbits
- 1 mini marshmallows
- 1 small curd cottage cheese
- 1 Cool Whip
Instructions:
1. Mix all ingredients in the order given, and refrigerate 3-4 hours or overnight.
2. Stir and fluff when done, and serve chilled.
3. YUM! :).
Title: Honey-Roasted Peanut Butter Sandwich Cookies
Ingredients:
- 2 cream cheese
- 1/2 peanut butter
- 2 honey
- 1 powdered sugar
- 1 peanuts
- 3/4 - 1
Instructions:
1. In a large bowl, beat cream cheese, peanut butter, and honey with an electrix mixer on medium until smooth.
2. Add powdered sugar; beat until smooth.
3. Cover and refrigerate at least one hour. (This can be done while you're baking and cooling your cookies.).
4. Preheat oven to 350.
5. Make cookies as directed on package or according to your recipe. Cool completely.
6. Spread 1/3 cup of peanut butter mixture on the bottom of one cookie. Top with another cookie, bottom side down to make a sandwich.
7. Press cookies together slightly so peanut butter mixture just extends past the edges of the cookies.
8. Roll the edge of the peanut butter mixture in chopped peanut mixture to generously coat.
9. Repeat with the remainder of the cookies.
10. Serve immediately.
11. If you need to store these, this can be done in tightly covered tupperware and placed in the refirgerator for up to 4 hours.
Title: Triple Chocolate Peanut Butter Sandwich Cookies
Ingredients:
- 1 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 1/4 unsalted butter
- 4 granulated sugar
- 4 pure vanilla extract
- 1 1/2 eggs
- 1 peanut butter
- 2 confectioners' sugar
- 4
- 1/2
Instructions:
1. Preheat the oven to 325°F Line several baking sheets with parchment paper. In a medium bowl, whisk the flour with the cocoa powder, baking soda and salt.
2. In a medium saucepan, melt the unsweetened chocolate with butter over low heat. Scrape the melted chocolate into a medium bowl and let cool. Stir in the granulated sugar and vanilla until blended, then mix in the eggs. Stir in the dry ingredients until a soft dough forms, then fold in the milk chocolate.
3. Roll slightly rounded teaspoons of the dough into 3/4 inch balls. Arrange the balls 2 inches apart on the prepared baking sheets and flatten them slightly. Bake the cookies for about 13 minutes or until firm outside but still soft in the center, rotate the baking sheets halfway through. Slide the parchment paper with the cookies onto wire racks to cool.
4. In a small bowl, blend the peanut butter with the confectioners sugar. Spread the flat side of half the cookies with the peanut butter filling, top with the remaining cookies and serve. The cookies can be prepared and stored layered between sheets of wax paper in an airtight container for up to 1 week.
Title: Peppermint Crunch Cake
Ingredients:
- 1 dark chocolate
- 1/2 flour
- 2/3 baking soda
- 1/3 salt
- 1 1/3 unsalted butter
- 1 brown sugar
- 1/2 granulated sugar
- 10 eggs
- 1 vanilla
- 1/2 salted butter
- 3 powdered sugar
- 1
- 3/4
- 6
- 1 1/2
- 6
Instructions:
1. Preheat the oven to 325 degrees F. Butter two 8" round pans, line with parchment circles, and butter again. Then dust with flour. If that's too much work, you could try using Pam with flour.
2. Combine chocolate, cocoa, and hot coffee in a small bowl and whisk until smooth.
3. Add milk and whisk again. In a medium bowl, combine flour, baking soda, and salt; set aside.
4. In the bowl of a stand mixer, beat butter and sugars until fluffy.
5. Add eggs one at a time, beating after each addition.
6. Add vanilla, scrape down sides, and beat again for 30 seconds.
7. Alternate adding the flour mixture and the chocolate mixture, beginning and ending with flour.
8. Divide batter evenly between pans and bake for 35 to 40 minutes.
9. Allow to cool for about 15 minutes before running a knife around the edges and flipping out onto a cooling rack. Cool completely before frosting.
10. While cake is cooling, make frosting.
11. Combine butter, powdered sugar, and peppermint extract in the bowl of a stand mixer.
12. Slowly add cream until the frosting is spreadable. You might not need all of it.
13. When cake is completely cool, place one 8" cake on a serving plate, top with frosting, and sprinkle with crushed candy canes.
14. Place the other cake layer on top, flat side up.
15. Completely cover top and sides with remaining frosting.
16. Sprinkle with remaining candy cane pieces just before serving.
Title: Walnut Balls
Ingredients:
- 1 butter
- 1/2 powdered sugar
- 1 vanilla
- 1/8 salt
- 2 1/4 flour
- 1 walnuts
Instructions:
1. Preheat oven to 400°.
2. Beat butter until soft.
3. Add sugar.
4. Stir in vanilla and salt.
5. Gradually add flour
6. Work nuts in well.
7. Chill 1 hour.
8. Form into 3/4 inches balls
9. Bake on ungreased cookie sheet at 400° for 10 - 12 minutes.
10. While warm, roll in powdered sugar.
11. Cool and roll again.
Title: Peach Cupcakes W/Brown Sugar Frosting
Ingredients:
- 3 cake flour
- 1 1/2 baking powder
- 1 1/2 baking soda
- 1 salt
- 1 nutmeg
- 3/4 unsalted butter
- 3/4 granulated sugar
- 3/4 light brown sugar
- 2 eggs
- 1 vanilla extract
- 1 1/2 buttermilk
- 3 light brown sugar
- 1 1/4 cornstarch
- 1/4 powdered sugar
- 1/2 cream cheese
- 2 unsalted butter
- 1/2 vanilla extract
- 1/2
Instructions:
1. For Cupcakes:
2. Preheat the oven to 350°F Line 28 muffin cups with paper liners.
3. Sift together the flour, baking powder, baking soda, salt and nutmeg and set aside. Cream the butter and sugars together, beating until fluffy. Add the eggs, one at a time, scraping down the sides and bottom of the bowl between each addition, and then the vanilla. Gently mix in the buttermilk. Stir in the dry ingredients and fold in the peach chunks.
4. Divide the batter evenly among the prepared cupcake liners. Bake for 18 to 22 minutes, or until a tester inserted into the center of cupcakes comes out clean. Cool the cupcakes for five minutes in the tin, then turn them out onto a wire rack to cool completely.
5. For Frosting:
6. In a small bowl, whisk together the brown sugar, cornstarch and powdered sugar. In a large bowl, beat the cream cheese and butter until fluffy. Add the sugar-cornstarch mixture and vanilla, beat until frosting is smooth and light. Chill the bowl in the refrigerator until it thickens back up a bit, about 30 minutes, then spread or dollop on cooled cupcakes.
Title: Easy Banana Cake
Ingredients:
- 1/2 butter
- 1/2 sugar
- 3 bananas
- 1 egg
- 2 milk
- 1 baking soda
- 1 baking powder
- 1/4 salt
- 1 1/2 flour
Instructions:
1. Preheat oven to 350 degrees.
2. Toss all ingredients into a blender, whirl until well mixed.
3. OR, beat ingredients in bowl until well mixed.
4. Bake in 8 x 8 pan 40 minutes, or until toothpick comes out clean.
Title: Apple Slices
Ingredients:
- 2 1/2 flour
- 1 margarine
- 1 salt
- 1 milk
- 2/3 tart apples
- 1 sugar
- 8 -10 cinnamon
- 2 salt
- 1 powdered sugar
- 1 water
- 1/2
- 1
- 1/4
Instructions:
1. Crust: Mix flour and salt. Cut margarine inches.
2. Whisk egg yolk and milk together; mix into flour.
3. Roll out 1/2 of dough large enough to fit into a jelly roll pan.
4. Filling: Sprinkle corn flakes over bottom crust. Spread apple slices evenly over crust. Mix sugar, cinnamon and salt; sprinkle over apples.
5. Roll out remaining dough and cover fruit. Brush top with beaten egg white. Bake at 350°F for about 1 hour, until crust is golden brown.
6. Glaze: Mix glaze ingredients together well.
7. Brush on top crust while still hot.
Title: Chocolate Chip or M & M Oatmeal Cookies
Ingredients:
- 2 butter
- 4 flour
- 2 baking soda
- 2 sugar
- 5 oatmeal
- 24 chocolate chips
- 2 brown sugar
- 1 salt
- 4 eggs
- 2 baking powder
- 3 vanilla
- 2
Instructions:
1. Cream the butter and both sugars.
2. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda.
3. Add chocolate chips, and nuts.
4. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees.
Title: Haddon Hall Gingerbread
Ingredients:
- 4 unsalted butter
- 3/4 brown sugar
- 1 egg
- 3/4 milk
- 1 1/2 cake flour
- 2 1/2 baking powder
- 1/4 salt
- 2 ground ginger
- 1 mixed spice
- 6 cream cheese
- 1 1/2 milk
- 3/4 powdered sugar
- 1 1/2 lemon zest
- 1 brandy
- 1/2 granulated sugar
- 1 cornstarch
- 1 water
- 2 unsalted butter
- 1/2 lemon zest
- 1 1/2 lemon juice
- 1/8 salt
Instructions:
1. For the cake: Preheat the oven to 350 degrees Fahrenheit. Grease an 8" square cake tin and line the bottom with parchment. Set aside.
2. Cream the butter and sugar in a large mixing bowl. Beat in the egg.
3. Alternate between mixing in the flour (about 1/2 cup at a time) and milk (about 1/4 cup at a time). Beat well to combine, but don't over mix. Add the baking powder, salt, ginger and mixed spice with the last addition of flour.
4. Pour batter into the prepared tin, smooth out and bake in the middle of the oven about 40 minutes, or until a cake tester comes out clean.
5. Cool cake in the tin 10 minutes, then leave on a rack to cool completely before frosting.
6. To make the cream cheese frosting: Stir together the cream cheese and milk, then sift in the powdered sugar, a bit at a time. Stirring after each addition. Add the 1 1/2 tablespoons lemon zest and brandy and stir to combine. Spread over the top of the cooled cake. Refrigerate to set the icing.
7. To make the lemon sauce: Combine the sugar, cornstarch and water in a heavy-bottomed saucepan and cook, stirring, over medium heat until mixture thickens. It should be slightly thicker than you want your finished sauce to be. This will take 10 to 15 minutes.
8. Remove from the heat and stir in butter, 1/2 teaspoon lemon zest, lemon juice and salt. Leave sauce to cool to just above room temperature or cooler, so it won't melt your cream cheese frosting. Serve sauce alongside slices of cake.
Title: Fruited Gorgonzola Phyllo Triangles
Ingredients:
- 8 mascarpone cheese
- 4 gorgonzola
- 1/4 blueberries
- 1/4 fresh cherries
- 2 salt
- 1/2 fresh tarragon
- 1 phyllo dough
- 1 olive oil
- 1/4
Instructions:
1. Mix cheeses and egg whites in a food processor until smooth.
2. Mix in fruit and salt to taste, and place in refrigerator to firm up a bit.
3. Preheat oven to 350.
4. Using one sheet of phyllo at a time, set sheet on a flat surface, and lightly brush or spray with olive oil. Fold phyllo sheet in half and place 1 to 1 1/2 tablespoon of cheese mixture on one end. Fold one corner down over filling, and triangle fold phyllo sheet to end.
5. Place triangles on a lightly oiled baking sheet, and brush or spray just a little more oil on top.
6. Bake about 15 minutes, or until lightly browned and crisp.
Title: Banana Coconut Chocolate Peanut Butter Cupcakes
Ingredients:
- 3/4 butter
- 1 granulated sugar
- 2 eggs
- 1 all-purpose flour
- 1 1/2 whole wheat pastry flour
- 1 baking soda
- 1/2 salt
- 1 vanilla
- 1/2
Instructions:
1. Preheat oven to 400. Grease a muffin tin or line the cups with paper liners.
2. Mix the butter, sugar, eggs and banana with a mixer on medium speed.
3. Sift in the flour, baking soda and salt. Mix on low just until combined.
4. With a wooden spoon, stir in vanilla, coconut and mini peanut butter cups.
5. Fill muffin cups 2/3 full and bake batter for 15 minutes or until a toothpick inserted in a cupcake comes out clean.
6. Let cool completely before frosting. Coconut Buttercream or Nutella-Peanut Butter frosting taste great!
Title: Almond Kowadjik
Ingredients:
- 1/2 long-grain rice
- 1/2 oranges, zest of
- 1 salt
- 3 ground cardamom
- 2 unsalted butter
- 1/4 light brown sugar
- 1/4
- 4
- 1/4
Instructions:
1. Preheat oven to 350 degrees F.
2. Toast the almonds and coconut separately on baking sheets in the oven until golden brown. Keep a close eye on them so they don't burn. Set aside to cool.
3. In a saucpan, mix the rice, milk, orange zest, salt and cardamom. Bring to a simmer over medium heat and cover. Cook until all the milk is absorbed and the rice is soft. It should not have a bite.
4. Remove the pan from the heat and mix in the butter, sugar, almonds and coconut. Press the mixture into a buttered 9 x 13 inch casserole and chill.
5. Cut into squares before serving.
Title: Classic Chocolate Pudding
Ingredients:
- 4 bittersweet chocolate
- 2 cornstarch
- 1 milk
- 1 1/4 heavy cream
- 1/4 sugar
Instructions:
1. Spread out the chocolate in a heavy-bottomed 2-quart saucepan and melt over very low heat, stirring occasionally.
2. Mix the starch and 1/4 cup milk in a cup or small bowl, making sure the starch is well dispersed.
3. When the chocolate is melted, stir in the rest of the milk, the cream, and the sugar; raise heat to high-medium and cook, stirring repeatedly with a rubber spatula, until steam is starting to rise (it will not yet be at a simmer, and will not have a skin on top). Remove from heat.
4. Give the starch a stir to re-disperse it, then pour it in, stirring constantly. Lower the heat and cook, stirring constantly across the bottom and around the sides of the pan, until the pudding thickens and the first bubble or two appears -- there should be no raw starch taste any more.
5. Without cooling or stirring further, immediately pour the pudding into 3 1-cup custard cups. Set them on a rack to cool, then cover each one with plastic wrap and refrigerate until cold and firm.