Chocolate pudding. Nothing very special really, until you put it in a fancy dessert glass. These glasses were my moms. Whenever she made pudding she would pull these out and use them. It always made.having pudding.at our house something special.
And then, Mmmm…
This evening I decided to make homemade chocolate pudding. Why you ask? When you can buy the premade or instant pudding mixes at the store? Well. I gotta tell you, NONE OF THE STORE BOUGHT STUFF tastes better than real homemade pudding, esp. Chocolate pudding! Plus, I had 4 egg yolks in the fridge that I needed to use. So, I pulled out my handy dandy Betty Crocker cookbook. Now this isn’t just any ol’ BC cookbook, this is a rather old one, it was my grandmother’s, and it.has recipes that you just cannot find in any of the newer editions of the book (a shame, I know).
If you have never made homemade pudding from scratch before, it really is quite easy. The hardest part is stirring the mixture so it doesn’t burn on the bottom, and not turning up the stove too high, or you will born the pudding. :-). You get tired and bored just standing there stirring away, but you gotta do it, otherwise burnt pudding, yuck…
So here is the recipe I used for the pudding
1/3 cup sugar, 2 tablespoons corn starch, 1/8 teaspoon salt, 4 tablespoons cocoa. Mix together in a pot. Then add 2 cups milk and stir so everything is blended. Turn stove to medium heat and stir until it boils, stir one more minute until it thickens a bit. Be patient, it takes awhile.
Beat 2 egg yolks in a separate bowl. While whisking the egg yolks slowly add some of the hot milk mixture. Continue to add about 1 cup of milk to egg yolks, while whisking so you don’t end up with chocolate scrambled egg yolks. Then slowly ads egg mixture to remaining milk, stirring constantly. Return pan to heat and cook, stirring constantly, until it thickens and begins to boil.
Remove from heat, spoon into separate fancy dessert glasses, place plastic wrap on the pudding, making sure it touches the top of the pudding. This way you won’t have a skin on the top and iii won’t end up with water droplets on the pudding. Place in fridge to chill. Serve with whipped cream or just straight up.
How do you make a simple dessert something special?