Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating
Kate Merker
Recipe by Real Simple November 2007

Gallery

Credit: Beatriz Da Costa

Recipe Summary

Yield:
Makes 8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Mix together the sugar, cornstarch, and salt in a medium saucepan. Add 1/3 cup of the milk, stirring to form a smooth paste. Whisk in the remaining milk and the egg yolks. Cook the pudding mixture over medium-low heat, stirring constantly with a wooden spoon or spatula until thickened, about 15 minutes. (Do not allow to boil.) Remove from heat. Add the vanilla and chocolate, stirring until the chocolate is melted and the mixture is smooth.Pour into eight 4-ounce ramekins, glasses, or teacups and refrigerate, covered, until well chilled, at least 2 hours and up to 48 hours. Sprinkle with the cocoa powder before serving.

    Advertisement

Nutrition Facts

278 calories; calories from fat 45%; fat 14g; saturated fat 8g; cholesterol 119mg; sodium 74mg; carbohydrates 33g; fiber 1g; sugars 27g; protein 6g.
Advertisement