Chocolate Pudding from Scratch-it’s easier to make than you think and better than anything that starts with a box!
I’ve mentioned this before. My mom was not/still is not a cook. I grew up on pudding that either came out of a box and just add milk or the pre made pudding that were great to put in your school lunches. I don’t recall ever having homemade pudding as a child.
I always thought making pudding from scratch was hard. Why would you want to do it when the box stuff is so easy.
Making homemade pudding is easy. Yes you need a Fine Mesh Strainer to make sure you don’t have any lumps. Yes you need to separate eggs, but I have plenty of recipes that only use egg whites so this is the perfect way to use the yolks. It only takes about 15 minutes to make.
Now I have a few tips for you about making pudding. Easy tips, things you probably already know. Decide what serving pieces you will use before you start. Take a thin, long strip of foil and place over the rim of your glass, tucked in on the inside just a bit. Then when you are spooning your pudding into the glasses, if you get sloppy, you won’t mess your glass. Also, when covering your pudding with the plastic wrap, make sure there is no air between the plastic and the pudding.
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- 2/3 cup sugar
- 1/3 cup unsweetened cocoa powder
- 2 tablespoons cornstarch
- a dash of salt
- 2 1/2 cups milk
- 4 large egg yolks
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- Whisk together sugar, cocoa, cornstarch and salt in a medium saucepan. Place saucepan on stove and turn heat to low. Whisk in Milk, a cup at a time until completely combined. Add in egg yolks, whisking until smooth.
- Turn heat up to medium and continue stirring until mixture just starts to boil, just a few bubbles. Turn heat down to low and continue to stir for 2-3 minutes, until mixture thickens.
- Place a fine mesh strainer over a bowl and pour pudding through strainer, catching any lumps. Throw remains in strainer away.
- Stir butter and vanilla into pudding. Once butter is completely melted spoon pudding into desired serving dishes. Place plastic wrap over surface of pudding, pushing plastic wrap down so there is no air touching pudding. Chill for 2-3 hours before serving.
- Garnish with fresh whipped cream if desired.
recipe source ChocolateChocolateandmore.com