It’s creamy and delicious, infinitely better than a box of powdered, chocolate-flavored preservatives. And it really only took me about 25 minutes from start to fridge.
Chocolate Pudding
¾ cup sugar
1/3 cup unsweetened cocoa powder
2 tablespoons cornstarch or ¼ cup flour
2 2/3 cups milk
4 egg yolks
1 tablespoon butter or margarine
1 ½ teaspoons vanilla
1. Have egg yolks ready in a bowl. In a heavy medium saucepan, stir together sugar, cocoa powder and cornstarch or flour. Stir in milk. Cook and stir over medium heat until bubbly; cook 2 more minutes. Remove from heat.
2. Very gradually whisk in 1 cup of the milk mixture into egg yolks. (This is so the eggs don’t cook.) Add egg yolk mixture back into the pan with the remaining milk mixture.
3. Bring to a gentle boil. Reduce heat. Cook and stir for 2 more minutes. Remove from heat. Stir in butter or margarine and vanilla.
4. Strain the pudding through a fine strainer (just to make sure you remove any cooked egg bits) into a bowl and put plastic wrap directly on the pudding while it cools to prevent a skin from forming…unless you’re a fan of pudding skins. Refrigerate until cool.
Or, if your pudding craving just can’t wait (like me), or you just like warm pudding (also like me), put some pudding a separate bowl just for you, put the plastic wrap directly on the pudding and put it in the fridge for about 20-30 minutes. Take it out, peel off the wrap, slather it with whipped cream and enjoy. You can even top with a little cinnamon, crushed peppermint candy, crushed Oreo cookies or whatever your little ol’ heart desires.
Dorci
Word for the weekend:
“Trust in the LORD, and do good; dwell in the land, and feed on His faithfulness. Delight yourself also in the LORD, and He shall give you the desires of your heart.” Psalm 37:3-4
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Thanks for sharing!