Chocolate pudding from scratch is soooooooooooo much better than the instant powdered crap and once you see how easy it is to make you will never go back to instant again. If I know I'm making pudding for dessert I usually start it right after breakfast so there is enough time for it to set by dessert time and I don't have to worry about it later when I'm making dinner.
Since strawberries are starting to come into season that is what I am going to top my pudding with today but bananas are just as delish :)
INGREDIENTS
- 2 cups whole milk
- 1/2 cup sugar
- 1/3 cup cocoa powder
- 2 tablespoons cornstarch
- 3 egg yolks
- 2 teaspoons vanilla
- 1/4 teaspoon salt
- whipped cream for topping
In a saucepan on low heat, bring 1 1/2 cups of milk, sugar and cocoa to a low simmer. Check every few seconds to make sure you do not scald the milk.
In the meantime whisk together remaining 1/2 cup of milk, egg yolks, vanilla, corn starch and salt.
Gradually whisk half of hot mixture into cool mixture then return everything to the saucepan and continue whisking until boiling. Then remove from heat and whisk some more - for about 3 minutes. The pudding should be starting to thicken at that point.
Pour into a bowl or individual serving cups and cool in fridge for at least 4 hours.
Serve with fresh whipped cream :)
No comments:
Post a Comment