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Rating: 4.5 stars
3 Ratings
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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.

Elizabeth Taliaferro
Recipe by Cooking Light June 2003

Gallery

Credit: Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell

Recipe Summary

Yield:
6 servings (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

282 calories; calories from fat 30%; fat 9.5g; saturated fat 5.1g; mono fat 2.4g; poly fat 0.5g; protein 8.4g; carbohydrates 43g; fiber 2.4g; cholesterol 119mg; iron 1.2mg; sodium 138mg; calcium 222mg.
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