When I was a younger ….hmmmmm…much younger guy. My mom made fresh pudding regularly enough to make me rethink pudding as of today. I used to make it for my waite staff when I played the role of institutional chef. I made the staff all types of different pudding. I know they appreciated it when I went to get one from the walk-in cooler and they were gone. I will help you bring back a tradition that in my mind should never have faded. Let’s make a nice Chocolate Pudding from scratch!
2 cups milk
1/2 cup sugar
1/3 cup cocoa powder
3 tsp cornstarch
3 egg yolks
1/8 tsp salt
Place 1 1/2 cups of the milk along with the sugar and the cocoa in a stainless or Teflon coated saucepan. Bring to a simmer at medium-high heat.
In a stainless bowl, whisk the remaining 1/2 cup of the milk, cornstarch, salt and egg yolks.
Gradually whisk the hot milk mixture into the egg mixture. Pour this back into the saucepan and cook again over medium-high heat whisking constantly until the pudding comes to a full boil. Reduce the heat to maintain a simmer for an additional 2 or 3 minutes.
Pour the pudding into 4 mugs
Cover with plastic wrap and refrigerate overnight until mix has set.
Serve with a dollop of whipped cream…Enjoy!
I just love pudding… glad you reminded me to get out my old recipe and share it with you.