Chocolate Pudding
Serves: 4
Branson Greenfelder
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
48
Sourness
40
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 cups
Whole Milk1 cup
Sugar4 tsps
Cornstarch3 large
Egg Yolk2 tsps
Pure Vanilla Extract1 tsp
Salt (fine)3 cup
Whipping CreamDirections:
1
Just before serving pour the cream into a chilled bowl
2
Watch how to make this recipe
3
Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan
4
Bring to a simmer, over medium-high heat
5
Remove from the heat
6
Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl
7
Gradually whisk the hot milk into the egg mixture
8
Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil
9
Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more
10
Pour the pudding into 6 small cups
11
Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set
12
Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form
13
Take care not to over-beat the cream or it will be grainy
14
Serve each pudding with a dollop of whipped cream on top