Homemade Chocolate Pudding Print Recipe
4 to 5 servings
1 and 3/4 cups milk
1 cup sugar
3 tablespoons flour
2 tablespoons cocoa (use 3 tablespoons for more of a semi-sweet chocolate taste)
3 egg yolks
1/8 teaspoon salt
1 tablespoon butter
1 teaspoon vanilla
In a medium saucepan off heat, whisk together the milk, sugar, flour, cocoa, and salt until smooth. In a small bowl, whisk the egg yolks until smooth, then whisk yolks into milk mixture until completely incorporated.
Place saucepan onto medium-low heat, and whisk continuously until mixture begins to thicken and then bubble (about 8 to 10 minutes). After mixture begins to bubble, continue to cook and whisk for an additional two minutes. Remove from heat. Stir in vanilla and butter, and whisk gently until butter is completely melted.
Pudding can be served warm or cold. Leftovers should be refrigerated. If refrigerating, cover surface of pudding completely with plastic wrap (wrap should lie on the surface of the pudding). This will prevent a skin from forming.
(This pudding recipe makes a great chocolate pie filling, by the way. Just reduce milk by 1/4 cup (from 1 and 3/4 cups to 1 and 1/2 cups). Makes one, nine inch pie).