Flower Pot Pudding Dessert. Psst. Don’t tell the others, but these flowers are actually hiding dessert. Never mind soil, how about homemade chocolate pudding? That’s garden work even I can get into. Find the prettiest garden shovel you can find and have fun serving up your tricky dessert.
These can also be made in mini pots with mini flowers and mini portions for each guest. Why? Because mini everything is even more delicious.
Flower Pot Pudding Dessert
- 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
- 1 recipe Graham Cracker Crust (recipe below)
- 1 recipe Whipped Cream
- 1 tablespoon cocoa powder or shaved chocolate (optional for a garnish)
Preparing the Chocolate Pudding
In a medium saucepan, off heat, whisk together powdered sugar, cornstarch, 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 milk 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.
Pour the pudding back into the saucepan, place it over medium heat, stir consistently with the flat-bottomed wooden utensil, and heat back up until it sputters again.
Pour the pudding into a clean bowl. Place plastic wrap directly on the surface of pudding (to prevent skin from forming); chill a few hours. Before serving, whisk pudding until smooth.
Place in a food-safe flower pot.
Place about half of a package of Oreo cookies (about 10 ounces) in a food processor until they look like dirt. Place on top of the pudding.
Stick a clean, food-safe stem of fake flowers that match your event decoration theme into pudding.
Use as centerpiece and dessert.