MagnusTheBrewer
IN MEMORIAM
- Jun 19, 2004
- 24,122
- 1,594
- 126
This one's not bad and is fairly fool proof but, if you like a real treat, use 6 egg yolks and eliminate the cornstarch. The catch is you have to constantly stir it.
* 2 cups whole milk
* 1/2 cup sugar
* 1/3 cup natural cocoa powder
* 4 teaspoons cornstarch
* 3 large egg yolks
* 2 teaspoons pure vanilla extract
* 1/4 teaspoon fine salt
Directions
Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.
Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.
* 2 cups whole milk
* 1/2 cup sugar
* 1/3 cup natural cocoa powder
* 4 teaspoons cornstarch
* 3 large egg yolks
* 2 teaspoons pure vanilla extract
* 1/4 teaspoon fine salt
Directions
Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.
Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.
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