Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
Yield
6 servings (serving size: 3/4 cup)

Adding cornstarch to this homey pudding lessens the possibility of its curdling. To prevent the custard from tipping and taking on ice water, make sure the bowl you use for the ice bath is only slightly larger than the custard bowl.

How to Make It

Step 1

Combine first 5 ingredients in a large saucepan. Gradually add milk, stirring with a whisk. Bring to a boil over medium heat, stirring constantly. Cook 1 minute, stirring constantly.

Step 2

Place egg yolks in a bowl. Gradually add hot milk mixture to egg yolks, stirring constantly. Return milk mixture to pan. Cook over medium heat 5 minutes or until mixture is thick, stirring constantly. Remove mixture from heat, and add chopped chocolate and vanilla extract, stirring until the chocolate melts. Spoon pudding into a small bowl. Place bowl in a large ice-filled bowl for 15 minutes or until pudding is cool, stirring occasionally. Remove bowl from ice; cover and chill.

Ratings & Reviews

ra2636's Review

brocolina72
January 23, 2013
Fantastic pudding. I have made this a number of times and it has always been a hit. Make sure you chop the chocolate fine enough or it will make the pudding a little grainy in texture.

zinkyrhea's Review

zinkyrhea
August 11, 2011
better than snack packs!

brocolina72's Review

ra2636
March 03, 2010
Best homemade pudding I've ever tasted. I will definitely make this recipe again.